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Sushi and Sashimi Recipe

Japanese · Main course · 90 min total

A classic Japanese dish featuring fresh raw fish over seasoned rice (sushi) or simply sliced (sashimi), served with soy sauce, wasabi, and pickled ginger.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/2 pound sashimi-grade salmon
• 1/2 pound sashimi-grade tuna
• 4 sheets nori (seaweed)
• 1 cucumber, julienned
• 1 avocado, sliced
• Soy sauce, for dipping
• Wasabi, to taste
• Pickled ginger, for serving

Instructions

1. Rinse sushi rice in cold water until water runs clear. Drain and combine with water in a rice cooker or pot. Cook according to manufacturer's instructions or bring to a boil, reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While rice is still hot, transfer to a large wooden or glass bowl. Fold in vinegar mixture using a cutting motion with a rice paddle or spatula. Fan the rice to cool it to room temperature.
3. Using a sharp knife, slice salmon and tuna against the grain into thin, even slices for sashimi. For sushi, cut fish into strips about 1/2 inch wide and 2-3 inches long.
4. To make sushi rolls (maki): Place a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over nori, leaving a 1-inch border at the top. Arrange cucumber, avocado, and fish strips across the center. Roll tightly using the mat, applying gentle pressure. Seal the edge with a bit of water.
5. Slice each roll into 6-8 pieces using a moistened knife.
6. For nigiri sushi: Wet hands with water and a little vinegar. Form a small oval of rice (about 1 tablespoon). Press a slice of fish onto the rice, optionally with a dab of wasabi between.
7. For sashimi: Arrange sliced fish on a plate, garnished with shredded daikon radish or shiso leaves if desired.
8. Serve sushi and sashimi with small dishes of soy sauce, wasabi, and pickled ginger.

Tips

• Use only the freshest, sashimi-grade fish from a reputable source.
• Keep a bowl of water with a splash of vinegar nearby to prevent rice from sticking to your hands.
• Sushi is best served immediately; sashimi can be refrigerated briefly but is best fresh.
• Leftover sushi rice can be used for onigiri (rice balls) the next day.

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