Sushi Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling, until the water runs nearly clear (about 3–5 minutes). Drain for 10 minutes. Transfer rice to a rice cooker or medium pot and add 2.25 cups water. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small bowl and stir until sugar and salt dissolve (warm slightly if needed).

Season rice

Transfer hot cooked rice to a wide shallow bowl (a wooden hangiri if available). Pour the sushi vinegar evenly over rice. Using a rice paddle or spatula, fold the vinegar into the rice with cutting and fanning motions to cool the rice to body temperature (about 5–8 minutes). Do not mash. Cover the rice with a damp cloth to keep it from drying while you prepare fillings.

Prepare fillings

Slice 8 oz sushi-grade salmon or tuna into long thin strips (about 1/4" x 4"). Peel, pit and slice 1 avocado into thin lengthwise slices. Julienne 1/2 cup cucumber into matchsticks, removing seeds if watery. In a small bowl, mix 2 tbs Japanese mayonnaise with a pinch of sesame seeds; reserve for drizzling.

Prepare nori and rice

Place a bamboo mat on a work surface and set a sheet of plastic wrap over it. Lay one nori sheet shiny-side down on the plastic. Wet your hands with a mixture of water and a little rice vinegar (to prevent sticking). Take about 3/4 cup of seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) clean strip at the far edge of the nori.

Add fillings

Across the center of the rice (about 1 inch from the near edge), lay a line of sliced fish (approximately 2 oz worth), a few cucumber matchsticks, and 3–4 avocado slices. If you prefer a spicy or mayo touch, add a thin line of the Japanese mayonnaise mixture atop the fish.

Roll the sushi

Lift the near edge of the bamboo mat and begin to roll away from you, using the mat to apply even, gentle pressure while keeping the filling in place. Roll until the seam of the nori meets; press gently along the roll to compact it evenly. If the nori doesn't seal, wet the exposed 1-inch strip with a little water and finish rolling to seal.

Finish and slice

Transfer the roll to a cutting board. With a very sharp knife moistened with water (wipe between cuts), trim the edges and slice the roll into 6–8 equal pieces. Clean the knife between cuts to keep clean edges. Repeat with remaining nori, rice and fillings to make 3–4 rolls total.

Garnish

If desired, drizzle a small amount of the reserved Japanese mayonnaise mixture over the cut rolls and sprinkle 1 tsp toasted sesame seeds on top.

Arrange sushi pieces on a platter with pickled ginger and a small dish of soy sauce. Serve with a small dab of wasabi on the side for guests to mix with soy sauce or place on individual pieces as preferred.

Keep raw fish refrigerated until ready to slice. Work with a very sharp knife for clean cuts. Clean and sanitize surfaces and utensils after handling raw seafood. Consume raw seafood the same day for best quality.