Sushi Recipe
Make Sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Fillings
Wraps & Condiments
Optional Toppings & Garnishes
Tools & Extras (not edible)
Method
Sushi Rice & Seasoning
- 1
Rinse the rice
Place the 2 cups short-grain sushi rice in a large bowl and cover with cold water. Swirl gently with your hand, then drain. Repeat rinsing and draining 4–5 times until the water runs nearly clear. This removes excess starch and prevents gummy rice.
- 2
Soak and cook rice
After rinsing, drain the rice in a fine sieve for 10 minutes. Transfer to a rice cooker or a medium saucepan. Add 2 1/4 cups water. If using a rice cooker, follow its instructions. If using a saucepan, 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.
- 3
Prepare sushi vinegar
While the rice cooks, combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon fine salt in a small saucepan. Warm gently over low heat just until the sugar and salt dissolve (do not boil). Remove from heat and let cool slightly.
- 4
Season the rice
Transfer the cooked rice to a wide shallow bowl (a hangiri if available) or a large baking dish. Drizzle the sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently — slice and fold motions — to mix the vinegar while fanning the rice to cool it quickly. Continue until the rice is slightly glossy and close to room temperature. Cover with a damp cloth to keep it moist while you prepare fillings.
Fillings
- 5
Prepare fish and vegetables
Keep fish chilled until ready to use. For sashimi-quality slices, use a very sharp knife to slice the salmon at a 45-degree angle into thin 1/8–1/4-inch slices. Julienne the cucumber into long thin strips, remove seeds to avoid excess moisture. Peel, pit and thinly slice the avocado; you can brush avocado with a tiny bit of lemon or vinegar to slow browning if desired. Shred the imitation crab or chop cooked shrimp into long strips. Keep fillings on a platter ready to assemble.
- 6
Wraps & Rolling
- 7
- 8
Lay nori and rice
Place 1 nori sheet shiny side down on the mat. Wet your hands, then take about 3/4 to 1 cup of seasoned sushi rice and gently spread it across the nori, leaving a 1-inch strip at the top edge uncovered (this helps seal the roll). Press the rice evenly to about 1/4-inch thickness; avoid packing too tightly.
- 9
- 10
Roll the sushi
Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the fillings in with your fingers so they stay compact. Press firmly but gently with the mat to shape the roll into a tight cylinder. When you reach the exposed 1-inch nori strip, wet it lightly with water to help it seal, then finish rolling and press once around the roll to set the seam.
- 11
Optional: inside-out rolls
For uramaki (inside-out) style with rice on the outside: place plastic wrap over the mat, spread rice directly on the plastic, flip a nori sheet on the rice (rice side down on nori), press, then proceed to add fillings on the nori and roll so the rice ends up on the outside. Sprinkle toasted sesame seeds or fish roe onto the rice before finishing the roll.
- 12
Slice the roll
Dip a very sharp knife in water and dry it between cuts to prevent sticking. Cut the roll in half, then cut each half into 3 equal pieces for 6 total pieces per roll (or 8 pieces for smaller pieces) — total 6 rolls will yield about 36 pieces if cut into 6-per-roll. Clean the knife between cuts for clean edges.
Serving & Garnishes
- 13
Plate and garnish
Arrange sushi pieces on a serving plate. Serve with soy sauce, a dab of wasabi, and pickled ginger on the side. Drizzle spicy mayo or eel sauce over rolls if desired and sprinkle toasted sesame seeds or green onion on top.
- 14
Storage
Sushi is best eaten immediately. If you must store leftovers, keep tightly wrapped in plastic and refrigerated for up to 24 hours. Note that texture (especially avocado and nori crispness) will degrade.
