Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently stirring with your hand until the water runs clear (about 3–5 minutes). Drain thoroughly.

Cook the rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While the rice cooks, warm 5 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until the sugar dissolves. Do not boil. Remove from heat and cool slightly.

Season the rice

Transfer cooked rice to a large, shallow bowl (a hangiri or wide bowl if available). Pour the sushi vinegar evenly over the rice. Using a paddle or wooden spoon, fold the rice gently to combine while fanning or allowing it to cool to body temperature (this gives a shiny texture). Cover with a damp towel and keep at room temperature until assembling.

Fillings & Toppings

Prep fish and proteins

Keep sushi-grade salmon and tuna chilled until ready to use. Using a very sharp knife, slice the salmon and tuna across the grain into 1/8–1/4-inch slices for nigiri or sashimi. If making nigiri, pat each shrimp dry and butterfly if desired. Chop or shred imitation crab for rolls.

Prep vegetables

Peel and thinly slice avocado; toss immediately with a few drops of rice vinegar if you want to slow browning. Julienne cucumber into thin matchsticks. Thinly slice green onions. Toast sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant (30–60 seconds).

Assemble rolls (maki)

Place a nori half-sheet shiny-side down on a bamboo mat. Wet your fingers with cold water to prevent sticking. Spread a thin, even layer of seasoned rice (about 3/4 cup) over the nori, leaving a 1-inch strip at the far edge. Arrange a line of filling (crab, cucumber, avocado) across the near edge of the rice. Lift the mat and roll firmly but gently to form a tight cylinder. Seal the edge with a little water. Using a sharp, wet knife, slice each roll into 6–8 pieces. Repeat with remaining nori and fillings.

Assemble nigiri & sashimi

For nigiri, wet your hands and form 2-tablespoon oblong rice portions (about 20–25 g each). Lightly press a dab of wasabi onto one side of a fish slice (optional) and drape fish over the rice, pressing gently to adhere. For sashimi, simply plate fish slices attractively without rice. Garnish nigiri with a few sesame seeds or sliced green onion if desired.

Accompaniments

Prepare serving condiments

Pour soy sauce into small dipping bowls. Place wasabi paste and pickled ginger in small dishes. If guests prefer milder heat, offer wasabi on the side to mix with soy sauce to taste.

Plating & Service

Arrange a variety of nigiri, maki slices, and sashimi attractively on platters, alternating colors and textures (salmon, tuna, shrimp, crab, avocado). Garnish with toasted sesame seeds and sliced green onion. Serve at room temperature with soy sauce, wasabi and pickled ginger alongside. Provide small plates and chopsticks. Leftover rice should be refrigerated and consumed within 24 hours; keep raw fish chilled and consume promptly.