Plate Of Sushi Recipe

Rinse the Rice

In a fine-mesh sieve, rinse the sushi rice under cold running water until the water runs clear. This removes extra starch.

Cook the Rice

In a medium saucepan, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.

Season the Rice

Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice. Allow to cool to room temperature.

Prepare the Fillings

Slice the fresh salmon into thin strips. Cut the avocado in half, remove the pit, and slice it into thin wedges. Peel the cucumber and cut it into thin matchsticks.

Lay Out the Nori

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean cutting board.

Spread the Rice

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.

Add Fillings

Place slices of salmon, avocado, and cucumber in a line across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.

Cut the Roll

Using a sharp knife, slice the sushi roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.

Plate the Sushi

Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.