Sushi Recipe

Wash the Rice

Rinse 2 cups of sushi rice under cold water until the water runs clear, removing excess starch.

Cook the Rice

In a pot, combine the washed rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Season the Rice

In a small bowl, mix together 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula, being careful not to mash the grains.

Slice the Fillings

Thinly slice 200 grams of fresh fish, 1 medium cucumber, and 1 medium avocado. Set aside.

Prepare the Nori

Lay a nori sheet on a bamboo sushi mat, shiny side down.

Spread the Rice

With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.

Add Fillings

Place a few slices of fish, cucumber, and avocado in the center of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll. Seal the edge with a little water.

Slice the Roll

With a sharp knife, slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Plate the Sushi

Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.