Sushi Recipe

Rice Preparation

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the manufacturer's instructions. 3. Once cooked, transfer the rice to a large bowl and let it cool slightly. 4. Gently fold in a mixture of 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 1/2 teaspoons salt until the rice is well-coated.

Sushi Rolling

1. Place a sheet of nori (seaweed) on a bamboo rolling mat. 2. Wet your hands to prevent sticking and spread a thin layer of prepared sushi rice over the nori, leaving the top edge free. 3. Arrange your choice of fillings (such as slices of raw fish, cucumber, or avocado) across the center of the rice. 4. Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. 5. Moisten the top edge of the nori to seal the roll. 6. Use a sharp knife to cut the roll into six even pieces.

Serving Suggestions

1. Arrange the sushi pieces neatly on a plate. 2. Serve with soy sauce, wasabi, and pickled ginger on the side. 3. Enjoy as a refreshing main course or appetizer.