Sushi
Delicate hand-rolled sushi with seasoned rice and fresh fillings
Classic Japanese maki (and optional nigiri) that pair perfectly seasoned short-grain rice with sashimi-grade tuna, salmon and crisp vegetables, all wrapped in nori and served with traditional condiments.
- 1 h
- 4
- Intermediate
Ingredients
Sushi Rice
Fillings
Nori Rolls
Accompaniments
Preparation
Marinating the Fish
Season
Lightly sprinkle tuna and salmon strips with a pinch of salt and 1 tsp soy sauce; rest 5 min.
Avoid over-seasoning so the fish flavour remains clean.
Pat dry
Blot the fish strips with paper towel to remove excess surface moisture before rolling.
Dry fish keeps rolls tight and prevents soggy nori.
Preparing the Sushi Rice
Cook rice
Combine rinsed rice and 2¼ cups water in a rice cooker (or saucepan). Cook until tender (about 18 min simmer).
Keep the lid closed during steaming to finish the grains evenly.
Make sushi vinegar
Warm vinegar, sugar and salt just until sugar dissolves; cool.
Gentle heat preserves the vinegar’s bright aroma.
Season & cool
Transfer hot rice to a wide bowl, drizzle vinegar mixture and fold with a wooden paddle while fanning until just warm.
Fold—don’t stir—to keep grains intact and glossy.
Cooking Process
Roll
Place a nori sheet shiny-side down on the mat. Spread a thin, even layer of warm rice, add fillings and roll tightly.
Slice
With a wet, very sharp knife trim the ends, then slice the roll into 6–8 even pieces using single smooth strokes.
Assemble
Alternate pieces of tuna, salmon and avocado rolls on a serving platter for colour contrast.
Plating & Serving
Sushi
Sushi
Present beautifully
Arrange sushi on a long platter, aligning pieces in neat rows with a small dab of wasabi atop each.