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Ingredients
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Sushi Rice
Sushi Fillings
Dipping Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and rice is tender.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh salmon and tuna fillets into thin strips, about 1/4 inch thick.
- 5
Assemble Sushi
- 6
Lay Out Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 7
Spread Sushi Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a bit of water.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Repeat with remaining ingredients.
Prepare Dipping Sauce
- 11
Combine Dipping Sauce Ingredients
In a small bowl, combine soy sauce, wasabi, and pickled ginger. Mix well.
