Sushi Recipe

Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold water, gently swishing with your hand, until the water runs clear (about 6–8 rinses). Drain 10 minutes.

Soak and cook

Combine rinsed rice and 2.25 cups water in a heavy pot with a tight-fitting lid or rice cooker. Let soak 30 minutes if you have time. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes (or follow rice cooker instructions) until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan. Warm gently over low heat, stirring until sugar and salt dissolve; do not boil. Cool slightly.

Season rice

Transfer cooked rice to a large shallow bowl (a wooden hangiri is traditional). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula, fanning the rice as you fold to cool it to near body temperature. Do not mash—keep grains slightly separate. Cover with a damp towel and keep at room temperature until assembly (no refrigeration).

Prepare fillings

Pat fish slices dry with paper towel. Slice avocado thinly and toss mango or cucumber strips (if using) with a little lemon juice to prevent browning. Shred crab and mix lightly with a teaspoon of mayonnaise if making California-style filling (optional). Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, if using.

Form nigiri

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 2 tablespoons (about 30 g) of sushi rice and shape into an oblong 2–3" long ball with light pressure—do not compress too hard. Place a dab of wasabi on one side of a fish slice, then press the fish, wasabi side down, onto the rice. Repeat with remaining fish and rice to make about 12 pieces (depending on size).

Make maki rolls

Place a bamboo mat on a clean surface and wrap with plastic wrap. Place one nori sheet shiny-side down on the mat. Wet your fingers and spread a thin, even layer of rice over the nori leaving a 1" (2.5 cm) margin at the top edge. Sprinkle sesame seeds over the rice if using. Flip the nori so the rice faces the mat (so filling ends up inside) or leave rice outside for inside-out rolls. Arrange fillings (crab, cucumber, avocado, or fish strips) across the center. Lift the edge of the mat and roll tightly away from you, pressing gently to form a cylinder. Seal the roll by moistening the top margin of nori and finishing the roll. Using a sharp, wet knife, slice roll into 6–8 pieces, wiping the knife between cuts.

Plate and serve

Arrange nigiri and maki on a platter. Garnish with pickled ginger, small dollops of wasabi, and a bowl of soy sauce for dipping. Serve immediately at room temperature for best texture and flavor.

If desired, sprinkle sesame seeds over rolls or drizzle a little mayo-based sauce on top of rolls. Clean your knife between slices to maintain clean cuts. Store leftover rice covered in the refrigerator up to 24 hours (note texture will change); keep raw fish refrigerated and consume same day. Wash tools, mat, and utensils promptly.