Ingredients:

  • 2 cups sushi rice (about 400g)
  • 2 ¼ cups water (540ml)
  • ¼ cup rice vinegar (60ml)
  • 2 tablespoons sugar (25g)
  • 1 teaspoon salt (6g)
  • 8 ounces sushi-grade fish (like salmon or tuna) (227g), sliced into thin pieces
  • Wasabi, for serving
  • Pickled ginger, for serving
  • 4 sheets nori (seaweed)
  • Assorted fillings (e.g., cucumber, avocado, crab sticks)
  • Soy sauce, for serving

Instructions:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rice and water in a rice cooker or pot.
  3. Cook according to the rice cooker instructions or bring to a boil, then simmer for about 20 minutes.
  4. Remove from heat and let sit for 10 minutes.
  5. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold into the rice. Let it cool.
  6. Wet your hands to prevent sticking, and take a small portion of sushi rice (about 2 tablespoons).
  7. Form a compact oval shape.
  8. Thinly slice your fish and place it gently over the rice.
  9. Serve with a small dab of wasabi, if desired.
  10. Lay a sheet of nori on the bamboo mat, shiny side down.
  11. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
  12. Add your chosen fillings linearly across the rice.
  13. Roll the sushi tightly from the bottom, using the mat to help.
  14. Seal the edge with a bit of water and slice into bite-sized pieces.