Sushi Recipe

Prepare the Sushi Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Cook the rice in a rice cooker with 2.5 cups of water. 3. Once cooked, transfer the rice to a large bowl and let it cool slightly. 4. Mix 1/3 cup of rice vinegar, 3 tablespoons of sugar, and 1 teaspoon of salt in a small pan over low heat until the sugar dissolves. 5. Pour the vinegar mixture over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature.

Prepare the Ingredients

1. Slice your choice of fish (such as tuna, salmon, or shrimp) into thin strips. 2. Julienne or thinly slice vegetables like cucumber, avocado, and carrots. 3. Prepare nori (seaweed) sheets and a bowl of water with a little rice vinegar for wetting your hands.

Assemble the Sushi Rolls

1. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. 2. Lay a sheet of nori on the mat, shiny side down. 3. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge. 4. Arrange the fish and vegetable strips horizontally across the middle of the rice. 5. Use the mat to roll the sushi tightly from the bottom edge, applying gentle pressure. 6. Seal the roll by wetting the top border with a little water. 7. Cut the roll into bite-sized pieces with a sharp knife.

Serve

1. Arrange the sushi pieces on a platter. 2. Serve with soy sauce, pickled ginger, and wasabi. 3. Enjoy your homemade sushi with chopsticks!