Sushi Recipe

Prepare Sushi Rice

1. Rinse 2 cups of sushi rice in cold water until the water runs clear. 2. Cook the rice in a rice cooker with 2 and a half cups of water. 3. Once cooked, transfer the rice to a large bowl and let it cool slightly. 4. In a small bowl, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt until dissolved. Gently fold this mixture into the cooked rice.

Prepare Fillings

1. Slice fresh fish (tuna, salmon) and vegetables (cucumber, avocado, carrot) into thin strips. 2. Arrange all fillings in bowls or on a cutting board for easy access.

Assemble Sushi Rolls

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 mat, shiny side down. 3. Wet your hands with water to prevent sticking, then spread a thin layer of 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. Use the mat to roll the sushi tightly, applying gentle pressure. Seal the edge with a little water. 6. Slice the roll into bite-sized pieces with a sharp knife, cleaning the blade between cuts.

Serve

1. Arrange the sushi rolls on a platter. 2. Serve with soy sauce, pickled ginger, and wasabi.