Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling and draining several times, until the water runs nearly clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.

Soak and cook

Transfer rinsed rice to a medium saucepan with 2.2 cups water. Let rice soak for 20–30 minutes if time allows (improves texture). Cover and bring to a gentle boil over medium heat, then reduce to low and simmer, covered, for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve (microwave 10–15 seconds if needed).

Season rice

Transfer hot cooked rice to a large shallow wooden or plastic bowl (a hangiri if available). Gently fold in the vinegar mixture using a rice paddle or wooden spoon with cutting and fanning motions to separate grains and cool rice quickly. Fan or let stand uncovered until rice reaches body temperature (about 10–15 minutes). Keep covered with a damp cloth to prevent drying while assembling.

Slice sushi-grade salmon or tuna into thin strips for nigiri or sashimi, or into long strips for rolls. If using imitation crab, shred or cut into strips. Julienne 1/2 cup cucumber into matchsticks and slice 1 avocado. Thinly slice 2 green onions. Portion 1/4 cup pickled ginger into a small dish and place wasabi and soy sauce nearby for serving.

For spicy mayo: mix 1/4 cup mayonnaise with sriracha to taste (about 1–2 tbs sriracha) and set aside. Warm unagi/teriyaki sauce if using as a drizzle.

Prepare work station

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Keep a small bowl of water mixed with 2 tbs rice vinegar nearby to wet your hands and the knife when shaping rice.

Make rolls (maki) - basic inside-out or traditional

Place one nori sheet shiny side down on the mat. With wet hands, take about 3/4 to 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) border at the top edge. For traditional maki, keep rice on the nori side that will be inside; for inside-out (uramaki), place rice on the outside and flip the nori so rice faces mat (if doing uramaki, sprinkle toasted sesame seeds on rice now). Place fillings (a few strips of salmon or crab, cucumber, and avocado) in a horizontal line about 1 inch from the bottom edge. Lift the bottom edge of the mat and roll forward, applying even pressure to form a tight cylinder. Moisten the top border of nori with a little water to seal. Use the mat to shape and tighten the roll.

Cut rolls

Use a very sharp knife dipped in the vinegar-water and wiped dry between cuts to prevent sticking. Cut each roll in half, then cut each half into 3 pieces to make 6–8 bite-sized pieces per roll. Clean the knife between cuts for clean slices.

Make nigiri (optional)

Wet hands, take about 2 tablespoons of seasoned rice and form a small oblong ball. Press gently but firmly. Smear a thin line of wasabi on one side of a sashimi slice and press it onto the rice. Repeat with remaining fish and rice. Garnish with sliced green onion or a dot of spicy mayo if desired.

Arrange sushi on a platter with pickled ginger, wasabi, and small bowls of soy sauce. Drizzle spicy mayo or unagi sauce over rolls as desired. Serve immediately at room temperature for best texture.

Leftover rice should be refrigerated and used within 24 hours; do not store raw fish for more than recommended by supplier.