Sushi Recipe

Sushi Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Combine the rinsed rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions. 3. In a small saucepan, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt. Heat over medium heat until sugar and salt are dissolved. Do not boil. 4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Allow the rice to cool to room temperature.

Sushi Rolls (Maki)

1. Place a sheet of nori (seaweed) on a bamboo sushi mat. 2. Wet your hands with water and take a handful of prepared sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top. 3. Place your desired fillings (e.g., sliced vegetables, fish, avocado) in a line along the bottom edge of the rice-covered nori. 4. Using the sushi mat, roll the nori tightly around the fillings, applying gentle pressure. Seal the edge with a little water. 5. Slice the roll into bite-sized pieces with a sharp knife.

Nigiri Sushi

1. Wet your hands with water. Take a small handful of sushi rice and mold it into an oval shape. 2. Place a slice of raw fish (such as tuna, salmon, or shrimp) on top of the oval rice. 3. Press gently to adhere the fish to the rice. Optionally, add a small dab of wasabi between the fish and rice for extra flavor. 4. Serve nigiri sushi with soy sauce, pickled ginger, and wasabi.

Sashimi

1. Select high-quality, fresh fish such as tuna, salmon, or yellowtail. 2. Using a very sharp knife, slice the fish into thin, even pieces. 3. Arrange the slices artfully on a plate. 4. Serve sashimi with soy sauce, pickled ginger, and wasabi.