Yaegaki Reiko Recipe

Rinse the Rice

Place the sushi rice in a strainer and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

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

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Slice the Tuna

Using a sharp knife, slice the fresh tuna into thin strips, about 1/4 inch thick.

Prepare the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin strips.

Slice the Cucumber

Peel the cucumber if desired, then slice it into thin strips.

Prepare the Nori

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Spread the Sushi Rice

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

Add Fillings

Place strips of tuna, avocado, and cucumber horizontally across the rice.

Roll the Sushi

Starting from the bottom, use the bamboo mat to roll the sushi tightly. Roll until the nori edge reaches the rice, then wet that edge to seal.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces, wetting the knife between cuts for clean slices.

Garnish and Serve

Serve the sushi rolls with soy sauce and wasabi on the side.