Sake Sushi Recipe

Rinse the rice in a fine-mesh sieve or bowl under cold running water, gently swirling, until the water runs nearly clear (about 4–6 rinses). Drain 10 minutes.

Combine the rinsed rice and 480 ml water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

While the rice cooks, make sushi vinegar: in a small saucepan or bowl warm the rice vinegar, sugar and salt just until sugar dissolves (do not boil). Stir to combine and cool slightly.

Transfer cooked rice to a large shallow wooden or glass bowl (hangiri or similar). Gently fold the sushi vinegar into the rice using a rice paddle with cutting-and-folding motions. Fan the rice while mixing (or use a fan) to cool it to body temperature — this gives glossy, separated grains. Cover with a damp cloth and keep at room temperature until assembly (no refrigeration).

Check the salmon: keep it chilled until ready. Using a very sharp knife, slice the salmon against the grain into 6–8 thin strips (for nigiri) or into long strips ~1 cm wide (for maki). If making sashimi or nigiri, slice slightly thicker (about 0.5 cm).

Peel and halve the avocado, remove the pit, and slice into thin lengthwise strips. To prevent browning, brush lightly with a few drops of lemon (optional) and keep covered.

Halve the cucumber lengthwise, scoop seeds if watery, and cut into long thin matchsticks (osen in Japanese) for rolls.

Lightly toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes, stirring constantly. Set aside to cool.

Form nigiri

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of sushi rice and shape it into an oval mound using gentle but firm pressure.

Place a thin dab of wasabi on top of the rice mound (optional). Lay a salmon slice over the rice and press gently to adhere. Repeat to make 8–10 pieces. Garnish with a light sprinkle of toasted sesame seeds or sliced scallion.

Prepare nori

Place a nori sheet, shiny side down, on a bamboo mat. With wet fingers, spread an even layer of rice over the nori leaving a 2 cm (3/4 inch) border at the top edge. Use about 3/4 cup rice per full sheet.

Lay a row of salmon strips, avocado slices and cucumber matchsticks across the rice, about 2–3 cm from the bottom edge.

Lift the mat edge closest to you and roll firmly but gently away from you to enclose fillings, pulling the mat to keep tension. Seal the top edge of nori by moistening the bare border with a little water and finishing the roll.

Using a sharp, slightly wet knife, slice the roll into 6–8 pieces. Wipe the knife between cuts to keep clean edges. Sprinkle cut rolls with toasted sesame seeds and optional scallion.

Arrange nigiri and/or maki on a serving plate. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Keep leftover rice or raw fish refrigerated and consume within 24 hours if stored properly.