Sushi Regular Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–5 minutes). Drain 10–15 minutes. Transfer rinsed rice to a rice cooker or a medium saucepan; add 2.25 cups water. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 3 tbsp rice vinegar, 2 tsp sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.

Season the rice

Transfer cooked rice to a large shallow nonreactive bowl (a wooden hangiri or wide bowl). Gently fold in the vinegar mixture with a wooden spatula or rice paddle, slicing through the rice rather than mashing, until evenly seasoned. Fan the rice while folding (or let cool uncovered) to bring it to slightly warm or room temperature. Cover with a damp towel to keep from drying while you prepare fillings.

Prepare fillings

Slice sashimi-grade tuna or salmon into long thin strips (about 1/4" x 3"), julienne half a cucumber into matchsticks, slice 1 avocado lengthwise and remove pit, and shred 6 oz imitation crab or chopped cooked shrimp. In a small bowl mix 3 tbsp mayonnaise with 1 tsp sriracha to make spicy mayo; adjust heat to taste.

Set up rolling station

Place a bamboo sushi mat on a work surface and wrap it with plastic wrap (to prevent sticking). Place one nori sheet, shiny side down, on the mat. Keep a small bowl of water nearby to wet your fingers.

Spread rice on nori

Wet your fingers and grab about 3/4 cup of sushi rice. With even pressure, spread the rice over the nori leaving a 1-inch strip at the top edge without rice (this helps seal the roll). Aim for a thin, even layer of rice (about 1/4-inch thick). Sprinkle a few toasted sesame seeds over the rice if using.

Add fillings

Flip the nori so the rice side is down (optional for inside-out rolls) or leave as is for traditional rolls. Along the edge closest to you, place a line of filling: 2–3 strips of fish (or 1.5 oz), a few cucumber matchsticks, a couple slices of avocado, and about 1 oz shredded crab or shrimp. If making spicy rolls, dot or spread a thin line of spicy mayo atop the fillings.

Roll the sushi

Lift the edge of the mat closest to you and begin to roll away from you, using the mat to apply gentle, even pressure. Tuck the fillings with your thumbs and continue to roll until you reach the rice-free edge; wet the edge with a little water to seal the roll. Press gently along the mat to shape the roll into a firm cylinder.

Slice rolls

Using a sharp non-serrated knife dipped in water (and wiped dry between cuts), slice each roll into 6–8 even pieces. Clean and wet the knife between cuts to get clean slices. Arrange sushi pieces on a platter.

Serve the sushi pieces with soy sauce, wasabi and pickled ginger on the side. If desired, drizzle a little spicy mayo on top or sprinkle toasted sesame seeds. Serve immediately at room temperature for best texture and flavor.