Sushi (Japan) Recipe

Japanese · Main course · 80 min total

Classic Japanese sushi rolls with seasoned rice, fresh fish, and vegetables, perfect for a homemade sushi night.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori (dried seaweed)
• 1/2 pound fresh salmon or tuna, sliced into thin strips
• 1 cucumber, seeded and cut into thin strips
• 1 avocado, sliced
• Soy sauce, for dipping
• Pickled ginger and wasabi, for serving

Instructions

1. Rinse sushi rice in cold water until water runs clear. Drain.
2. Combine rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold into hot rice using a wooden spatula. Fan the rice to cool it to room temperature.
4. Place a bamboo sushi mat on a work surface. Lay a sheet of nori, shiny side down, on the mat.
5. With wet hands, spread about 1/2 cup of rice evenly over nori, leaving a 1-inch border at the top edge.
6. Arrange strips of fish, cucumber, and avocado horizontally across the center of the rice.
7. Using the mat, roll the sushi away from you, applying gentle pressure to shape the roll. Moisten the top border with water to seal.
8. Repeat with remaining ingredients.
9. Using a sharp knife, cut each roll into 8 pieces. Wipe knife clean between cuts.
10. Serve with soy sauce, pickled ginger, and wasabi.

Tips

• Use fresh, sushi-grade fish from a trusted source.
• Keep a bowl of water with a splash of vinegar nearby to wet your hands and knife to prevent sticking.
• Store leftover sushi in the refrigerator, covered, for up to 24 hours.

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