Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Sushi Fillings
Dipping Sauces
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or saucepan, add the rinsed sushi rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the rice with a wooden spatula while fanning it to cool.
Prepare Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh salmon and tuna fillets into thin strips, about 1 centimeter thick.
- 5
Assemble Sushi
- 6
Lay the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Spread the Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 10
Slice the Sushi
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve
- 11
Prepare Dipping Sauces
In small bowls, serve soy sauce, wasabi, and pickled ginger alongside the sushi.
- 12
Plate the Sushi
Arrange the sliced sushi rolls on a platter and serve immediately.