Classic Sushi Recipe

Rinse rice

Place the 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 4–6 rinses). Drain 5 minutes.

Soak and cook

Combine rinsed rice and 2 1/4 cups water in a heavy pot with a tight-fitting lid. Let rice soak 30 minutes (optional but recommended). Bring to a boil over medium heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare seasoning

Meanwhile, in a small bowl, combine 4 tablespoons rice vinegar, 2 teaspoons sugar, and 1 teaspoon fine sea salt. Stir until sugar and salt dissolve.

Finish rice

Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Gently fold in the vinegar mixture with a wooden paddle or spatula while fanning the rice to cool it quickly. Aim for glossy, slightly sticky rice at near-room temperature. Cover with a damp towel until ready.

Slice fish and fillings

Using a very sharp knife, slice sushi-grade tuna (or salmon) into thin sashimi slices for nigiri or long strips for rolls (about 1/8–1/4 inch thick). Cut imitation crab into thin strips. Julienne 1/2 cup cucumber (seeds removed) into long matchsticks. Slice 1 medium avocado lengthwise, remove the pit, slice thinly and brush lightly with a few drops of rice vinegar or lemon juice to prevent browning.

Prepare nori

Place a bamboo mat on a clean surface. Put one full-size nori sheet shiny side down on the mat (if making rolls). Keep a small bowl of water nearby to wet your fingers and the knife to prevent sticking.

Spread rice

Wet your fingers and take about 3/4 cup of seasoned rice. Spread it evenly over the nori, leaving a 1-inch strip at the top edge uncovered to seal the roll. Do not press too hard; the rice should be compact but not mashed.

Add fillings and roll

Place a few strips of fish, crab, cucumber, and a couple of avocado slices along the bottom third of the rice-covered nori. Use the bamboo mat to lift the edge and roll away from you, applying gentle pressure to form a tight cylinder. Seal the edge with a little water on the bare nori strip.

Cut rolls

With a sharp knife dipped in water, cut the roll into 6–8 equal pieces. Wipe the knife between cuts for clean slices. Sprinkle with toasted sesame seeds if desired.

Form rice beds

Wet your hands and take about 2 tablespoons of rice. Shape into an oblong mound by pressing gently between your palms (do not compress tightly).

Assemble nigiri

Place a thin slice of fish over each rice mound. If desired, dab a tiny amount of wasabi between fish and rice. Lightly press to adhere. Serve immediately.

Spicy mayo (optional)

Whisk together 3 tablespoons mayonnaise and 1 teaspoon sriracha until smooth. Transfer to a small squeeze bottle or bowl for serving.

Serve

Arrange rolls, nigiri, pickled ginger, wasabi, and soy sauce on a platter. Provide extra soy sauce and wasabi on the side. Eat within a few hours for best texture and freshness.

Keep the bamboo mat wrapped in plastic for easier cleanup if desired. Rinse knives and cutting boards promptly and refrigerate unused fish immediately, using within 24 hours.