Sushi Sample Recipe

Rinse

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain well.

Soak & Cook

Combine the rinsed rice and 180 ml water in a medium saucepan. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 0.75 tsp salt in a small pan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl (a wooden hangiri is traditional). Gently fold the seasoned vinegar into the rice with a wooden spatula using cutting and fanning motions to cool the rice to near room temperature; do not mash. Cover with a damp towel to keep moist.

Prepare fish

Using a very sharp knife, slice the sushi-grade tuna and salmon into thin sashimi slices roughly 2–3 mm thick and about 1.5 inches long. Keep chilled on a plate.

Prepare shrimp

If shrimp are cooked and butterflied, lightly brush with 1 tsp neutral oil and warm in a hot skillet for 20–30 seconds per side just to gloss and warm them—do not overcook. Set aside to cool slightly.

Prepare vegetables

Peel, pit and thinly slice 1/2 avocado into 5 thin slices. Cut 1/4 cucumber into matchsticks or thin batons. Cut the nori sheet into 5 strips about 1.5 inches wide if you plan to make nigiri with nori ties or small hosomaki; otherwise keep whole for hand rolls.

Form nigiri (3 pieces)

Wet your hands lightly with water (and a little rice vinegar to prevent sticking). Take about 2 tablespoons (approx. 30 g) of seasoned rice and shape into an oblong oval using gentle pressure—do not compress too hard. Place a dab (about 1/8 tsp) of wasabi on one side of a fish slice and press the fish onto the rice, wasabi-side down. Make 2 pieces using tuna and salmon. For the shrimp nigiri, place a shrimp over a rice oval and, if desired, secure with a thin nori strip.

Make a small hosomaki or avocado roll (2 pieces)

If making two small hosomaki: place a bamboo mat covered in plastic wrap. Lay a half-sheet of nori, shiny side down. With wet hands, spread about 3 tablespoons of rice in a thin layer leaving a 1/2-inch gap at the top. Lay a few cucumber matchsticks and 2–3 avocado slices along the near edge. Roll tightly with the mat to form a cylinder, pressing gently. Remove mat, slice roll into two equal pieces with a very sharp wet knife. Alternatively, form 2 gunkan-style pieces by wrapping a 1/5-sheet nori band around rice and topping with avocado and a sprinkle of sesame.

Garnish and plate

Arrange the 5 pieces (tuna nigiri, salmon nigiri, shrimp nigiri, and two small rolls or avocado-topped pieces) on a plate. Garnish with a light sprinkle of toasted sesame seeds on the avocado pieces, place pickled ginger and a small dollop of wasabi on the side, and serve with soy sauce for dipping.

Serve immediately at room temperature. Keep raw fish chilled until the last moment. Leftover seasoned rice can be covered and refrigerated for up to 24 hours, but best when fresh. Use sushi-grade fish and follow local guidance for raw seafood handling.