Sushi Recipe

Sushi Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Cook the rice in 2.5 cups of water using a rice cooker. 3. Once cooked, transfer the rice to a large bowl and let it cool slightly. 4. Mix 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a small bowl until dissolved. 5. Gently fold the vinegar mixture into the rice using a wooden spatula.

Preparing Fillings

1. Slice your choice of fish (e.g., tuna, salmon) into thin strips. 2. Slice vegetables like cucumber, avocado, and bell peppers into thin strips. 3. Optionally, you can prepare egg strips by whisking eggs, cooking in a pan, and slicing thinly.

Rolling Sushi

1. Place a sheet of nori (seaweed) on a bamboo sushi mat. 2. Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch gap at the top. 3. Place your fillings in a horizontal line across the center of the rice. 4. Roll the sushi tightly using the bamboo mat, starting from the bottom and rolling upwards. 5. Slice the roll into bite-sized pieces using a sharp knife.

Serving

1. Arrange the sushi pieces on a serving platter. 2. Serve with soy sauce, wasabi, and pickled ginger on the side. 3. Optional: Garnish with sesame seeds or finely chopped green onions.