Sushi (10pcs) Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently stirring with your hand, until the water runs clear (about 3–5 rinses). Drain thoroughly.

Cook the rice

Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Prepare sushi vinegar

While the rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until the sugar dissolves. Do not boil. Remove from heat and cool slightly.

Season the rice

Transfer hot cooked rice to a wide shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using a cutting-and-folding motion to avoid crushing the grains. Fan or let rice cool to slightly warm (about body temperature) to give it a glossy finish.

Prep fish and produce

Using a very sharp knife, slice sashimi-grade tuna and salmon into 10 slices each, about 1/8–1/4 inch thick and roughly 1 inch wide and 2 inches long — suitable to top nigiri. Peel, pit, and thinly slice the avocado into 10 slices. Cut the cucumber into 10 thin batons if making inside rolls, or thin rounds if using for garnish. Cut nori sheets in half crosswise to yield 4 halves (use as needed for maki).

Shape nigiri (if making nigiri-style)

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of seasoned rice and form an oblong mound (about 2 inches long and 1 inch wide) using gentle pressure. Repeat to make 10 rice mounds.

Top with fish and garnish

Place one slice of tuna or salmon over each rice mound (mix as you like: 5 tuna + 5 salmon). Lightly press the fish to adhere to the rice. Optionally smear a small dab of wasabi between fish and rice before topping. Drizzle a tiny amount of toasted sesame oil over tops (about 1/2 tsp divided) and sprinkle toasted sesame seeds evenly across the 10 pieces.

Make simple maki option (optional)

If you prefer small rolls instead of nigiri, place a half nori sheet shiny-side down on the bamboo mat. Wet your hands, spread about 3/4 cup seasoned rice in a thin even layer leaving a 1/2-inch border at the top. Lay a strip of avocado and cucumber across the near edge. Use the mat to roll tightly, seal with a little water on the top border, and slice into 5 pieces. Repeat to make 2 rolls (total ~10 pieces).

Arrange the 10 pieces on a plate. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Keep leftover fish chilled and consume the finished sushi within a few hours for best quality.