Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Sushi Fillings
Condiments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- 3
Season the Rice
Once cooked, remove 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 using a spatula. Allow to cool to room temperature.
Prepare Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh salmon and tuna into thin sashimi pieces (about 1/4 inch thick).
- 5
Assemble Sushi
- 6
Prepare the Nori
Lay a sheet of nori, shiny side down, on a bamboo sushi mat.
- 7
Add Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly 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 form a tight roll. Seal the edge of the nori with a little water.
- 10
Slice the Rolls
Using a sharp knife, slice the sushi roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
