Sushi Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 6–8 rinses). This removes excess starch and prevents gummy rice.

Soak and cook

After rinsing, drain rice 10 minutes. Transfer rice to a saucepan or rice cooker and add 2.2 cups water. If using a saucepan, bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 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 saucepan or bowl. Warm gently (if using a saucepan) just until sugar and salt dissolve; do not boil. Cool slightly.

Season the rice

Transfer cooked rice to a large shallow wooden or non-reactive bowl. Pour the sushi vinegar evenly over the rice. Using a wooden spatula or rice paddle, gently fold and fan the rice to cool it quickly and give it a glossy texture. Fan or let air circulate until rice reaches about body temperature. Keep covered with a damp towel to prevent drying while you prepare fillings.

Slice fish

Using a very sharp knife, slice salmon and tuna into thin sashimi-style slices for nigiri (about 1/4-inch thick) or into long strips (about 1/4-inch by 2–3 inches) for rolls. Keep fish chilled and handle minimally.

Prepare vegetables and crab

Peel, pit and slice avocado into long thin slices. Julienne the cucumber into matchsticks, trim and thinly slice scallions, and shred or break imitation/cooked crab into thin strips.

Make spicy mayo

In a small bowl mix 3 tbs mayonnaise with 1 tsp sriracha (adjust to heat preference). Transfer to a squeeze bottle or small bowl for serving.

Prepare rolling mat

Wrap the bamboo mat with plastic wrap to keep it clean and prevent rice from sticking. Keep a small bowl of water nearby to wet your hands and knife.

Make basic maki roll (sushi roll)

Place one nori sheet shiny-side down on the mat. Wet your hands and take about 3/4 to 1 cup of seasoned rice; spread rice evenly over the nori leaving a 1-inch strip at the far edge uncovered. Arrange fillings (e.g., 2–3 strips of fish or crab, a few avocado slices and cucumber matchsticks, and a little scallion) across the rice near the close edge. Lift the mat edge and roll away from you, pressing gently but firmly to form a tight roll. Seal the edge with a little water on the bare nori strip. With a sharp wet knife, cut the roll into 6–8 pieces, wiping the knife between cuts for clean slices.

Make nigiri

Wet your hands and shape about 2 tablespoons of rice into an oblong bite-sized mound. Lightly brush or smear a small amount of wasabi on one side of a fish slice and press the fish, wasabi-side down, onto the rice. Optionally place a thin strip of scallion between fish and rice or use a tiny bit of shredded crab as topping. Serve immediately.

Serve

Arrange rolls and nigiri on a platter. Serve with soy sauce, pickled ginger and spicy mayo on the side, and a small dab of wasabi. Enjoy immediately for best texture.

Any leftover seasoned rice can be kept covered at room temperature for a few hours. Do not refrigerate sushi rice (it hardens). Store unused raw fish according to local food-safety guidelines and consume the same day. Clean tools and cutting boards promptly.