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Ingredients
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Sushi Rice
Filling
Garnish and Serve
Method
Prepare Sushi Rice
- 1
Rinse and Soak Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch. Soak the rinsed rice in water for about 30 minutes.
- 2
Cook Rice
After soaking, drain the rice and add it to a pot with 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice has rested, transfer it to a bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Filling
- 4
- 5
Slice Fish
Using a sharp knife, slice the sushi-grade fish into thin pieces, about 1/4 inch thick. Keep it chilled until ready to assemble.
Assemble Sushi
- 6
Prepare Nori
Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
- 7
Spread Rice
Wet your hands to prevent sticking and grab a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll Sushi
Using the mat, carefully lift the edge of the nori closest to you and start rolling it over the filling. Roll tightly but not too tight, and moisten the top edge with water to seal the roll.
- 10
Slice Rolls
Use a sharp knife to slice the roll into 4 equal pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve
- 11
Garnish and Serve
Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.