Sushi Recipe

Rinse Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 4–6 rinses). Drain 10–15 minutes.

Cook Rice

Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make Vinegar Seasoning

While rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and cool slightly.

Season Rice

Transfer cooked rice to a large shallow wooden or glass bowl. Gently fold in the vinegar mixture using a wooden spatula or rice paddle, fanning the rice as you fold to cool it to about body temperature (this helps achieve glossy sticky rice). Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare Fish and Fillings

Using a very sharp knife, slice sashimi-grade tuna into long strips about 1/4"–1/3" thick and 3–4" long for rolls or thin slices for nigiri. Slice salmon similarly. Shred or flake the imitation crab into finger-length pieces. Cut cucumber into matchsticks and slice avocado just before assembly to avoid browning. Keep all fish chilled until ready to use.

Season Toppings

Mix scallions with toasted sesame seeds and set aside to sprinkle on finished rolls or atop nigiri. Provide wasabi and pickled ginger for serving.

Set Up

Place a bamboo mat on a work surface and wrap it with plastic to prevent rice from sticking. Have a small bowl of water nearby to wet your hands (this prevents rice from sticking to your fingers).

Make Maki Rolls (6 rolls)

For each roll: place one nori sheet shiny-side down on the mat. Wet your hands and grab about 3/4 cup of prepared sushi rice. Spread rice evenly over the nori leaving a 1" strip at the top uncovered. Arrange fillings (e.g., 2–3 strips tuna or salmon, a few crab pieces, a few cucumber matchsticks and 2–3 avocado slices) in a horizontal line about 1" from the bottom edge. Using the mat, lift the edge and roll away from you, pressing gently but firmly to form a tight cylinder. When you reach the uncovered nori edge, wet it lightly to seal the roll. Repeat for remaining sheets.

Slice Rolls

With a very sharp, wet knife, trim ends if desired and slice each roll into 6–8 pieces by cutting in half, then quarters, then thirds, wiping the knife clean and wet between cuts to preserve clean edges.

Make Nigiri (optional)

Wet your hands and form about 2 tablespoons of rice into an oblong mound (about 2" long). Smear a small dab of wasabi on one side of the fish slice, then press the fish, wasabi-side down, onto the rice mound, gently pressing to adhere. Repeat with remaining fish slices.

Finish & Serve

Arrange sushi pieces on a platter. Sprinkle scallion + sesame mixture over rolls as desired. Serve with soy sauce, wasabi and pickled ginger. Keep any leftover raw fish refrigerated and consume within 24 hours.

Clean-up tip: rinse the bamboo mat immediately after use to remove rice, and wash knives and boards used for raw fish with hot soapy water. Sanitize surfaces that contacted raw fish.