Sushi Recipe

Prepare the Sushi Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Combine the rinsed rice with 2 1/2 cups of water in a rice cooker. 3. Cook according to the rice cooker instructions. 4. Once cooked, let the rice sit for 10 minutes, then transfer to a large bowl. 5. Add 1/3 cup of rice vinegar, 3 tablespoons of sugar, and 1 teaspoon of salt to the rice. 6. Gently fold the mixture into the rice until it is evenly coated. Let it cool to room temperature.

Prepare the Fillings

1. Slice 200 grams of fresh fish (such as tuna or salmon) into thin pieces. 2. Julienne 1 cucumber and 1 avocado. 3. Prepare other fillings like crab sticks, pickled daikon, or tamagoyaki (Japanese rolled omelet) as desired.

Roll the Sushi

1. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. 2. Lay a sheet of nori (seaweed) on the plastic wrap, shiny side down. 3. Wet your fingers with water and spread an even layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top. 4. Arrange your chosen fillings in a line along the bottom edge of the rice. 5. Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to keep it firm. 6. Seal the roll by moistening the top border with a little water and pressing firmly.

Slice and Serve

1. Using a sharp knife, slice the sushi roll into bite-sized pieces. 2. Clean the knife with a damp cloth between cuts to ensure clean slices. 3. Arrange the sushi pieces on a plate and serve with soy sauce, pickled ginger, and wasabi if desired.