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Ingredients
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Sushi Rice
Sushi Fillings
Condiments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine-mesh sieve, rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh tuna and salmon into thin strips, about 1/4 inch thick.
- 5
Assemble the Sushi
- 6
Lay Out Nori
Place a sheet of nori, shiny side down, on a bamboo sushi mat.
- 7
Add Rice
Wet your hands to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
- 10
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve the Sushi
- 11
Arrange on Platter
Arrange the sliced sushi rolls on a platter. Add small bowls of soy sauce, wasabi, and pickled ginger on the side.
- 12
Enjoy
Serve immediately and enjoy your homemade sushi platter!
