Sushi Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold water, stirring with your hand, until the water runs mostly clear (3–6 rinses). This removes excess surface starch and prevents gummy rice.

Soak and cook

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a rice cooker, cook according to the cooker. If using a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes to steam.

Prepare sushi vinegar

While the rice cooks, heat 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat, stirring until sugar and salt dissolve (do not boil). Remove from heat and cool slightly.

Season the rice

Transfer hot cooked rice to a large shallow nonreactive bowl (wood or glass). Gently fold the sushi vinegar into rice with a wooden spatula or rice paddle using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Fan or allow to cool to just above room temperature (warm, not hot). Cover with a damp cloth to keep moist while you prepare fillings.

Prepare fish and fillings

Using a very sharp knife, slice 10 oz sushi-grade fish into long, thin strips (about 1/4 inch thick and 3–4 inches long) for nigiri or rolls. Julienne 1 cup cucumber (remove seeds), slice 1 cup ripe avocado, shred 1 cup imitation crab or chop cooked shrimp, and thinly slice 2 tbsp scallions. Keep ingredients refrigerated until assembly to maintain freshness.

Make spicy mayo

In a small bowl combine 3 tbs mayonnaise with 1 tsp sriracha (adjust to taste). Mix until smooth; transfer to a squeeze bottle or small container for drizzling.

Set up

Place a bamboo mat on a clean work surface. If desired, wrap mat with plastic wrap to prevent sticking. Place a sheet of nori shiny-side down on the mat.

Make maki rolls (6–8 rolls)

Wet your hands with a mixture of water and a little rice vinegar (prevents sticking). Take about 3/4 to 1 cup of seasoned rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) margin at the far edge. Sprinkle a few sesame seeds over the rice. Flip the sheet so rice is down (optional for inside-out rolls). Arrange fillings (a few strips of fish, cucumber, avocado, and some crab/shrimp) across the center. Use the mat to roll the nori tightly away from you, pressing gently to form a firm cylinder. Seal the edge with a little water. Using a sharp, wet knife, slice roll into 6–8 pieces, wiping the knife between cuts.

Make nigiri (8–10 pieces)

Wet your hands and form about 2 tablespoons of rice into an oblong mound. Lightly brush one side of a slice of fish with a tiny smear of wasabi (optional). Press the fish gently onto the rice mound so it adheres. Repeat with remaining rice and fish.

Plate and garnish

Arrange rolls and nigiri on a serving platter. Garnish with pickled ginger, wasabi, thinly sliced scallions, and a sprinkle of toasted sesame seeds. Serve soy sauce on the side for dipping and spicy mayo for drizzling or dipping.

Keep any leftover sushi refrigerated and consume within 24 hours for best quality. Store rice separately from raw fish if possible. Use only sushi/sashimi-grade fish purchased from a reputable source and keep it very cold until assembly.