Sushi Recipe

Preparing the Rice

Begin by rinsing sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, season with a mix of rice vinegar, sugar, and salt. Allow it to cool to room temperature before using.

Assembling the Maki Rolls

Lay out a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a small margin at the top edge. Place your choice of fillings along the bottom edge of the rice. Use the mat to tightly roll the nori, applying even pressure to ensure the roll is firm and even.

Preparing the Nigiri

Shape small clumps of rice into elongated forms by hand. Slice fresh fish or seafood thinly. Place a slice on top of each rice clump, and gently press to adhere. Optionally, a small dab of wasabi can be placed between the rice and fish.

Final Touches

Cut the maki rolls into equal pieces using a sharp, wet knife to prevent sticking. Arrange the sushi pieces on a plate, accompanied by pickled ginger, wasabi, and a small dish of soy sauce for dipping.