Main Course · Lunch · Dinner · Japanese ·

Sushi

Name: Sushi
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Japanese short-grain rice, 2 cups, rinsed clear; Water, 2¼ cups; Rice vinegar, ¼ cup; Sugar, 2 tbsp; Salt, 1 tsp; Sashimi-grade tuna, 200 g, thin strips; Sashimi-grade salmon, 200 g, thin strips; Avocado, 1 medium, sliced; Cucumber, 1 small, julienned; Nori sheets, 8 sheets; Bamboo rolling mat, wrapped in plastic; Soy sauce, for dipping; Wasabi paste, to taste; Pickled ginger (gari), palate cleanser

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 condimen

4.8(480 reviews)

·By Ethan Brooks

Sushi — Main Course served and photographed from above

Prep

20 min

Cook

1 h

Difficulty

Intermediate

Serves

Ingredients

Servings

Sushi Rice

Fillings

Nori Rolls

Accompaniments

Nutrition

Per serving

Calories: 464 kcal
Protein: 31 g
Carbs: 55.5 g
Fat: 13.5 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 1857 kcal
Protein: 124 g
Carbs: 222 g
Fat: 54 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Japanese short-grain rice 2 cups, rinsed clear	800	16	176	1	3
Water 2¼ cups	0	0	0	0	0
Rice vinegar ¼ cup	15	0	4	0	0
Sugar 2 tbsp	100	0	26	0	0
Salt 1 tsp	0	0	0	0	0
Sashimi-grade tuna 200 g, thin strips	250	55	0	3	0
Sashimi-grade salmon 200 g, thin strips	416	46	0	28	0
Avocado 1 medium, sliced	240	3	12	22	10
Cucumber 1 small, julienned	8	0	2	0	1
Nori sheets 8 sheets	28	4	2	0	1
Bamboo rolling mat wrapped in plastic	0	0	0	0	0
Soy sauce for dipping	0	0	0	0	0
Wasabi paste to taste	0	0	0	0	0
Pickled ginger (gari) palate cleanser	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Season
Lightly sprinkle tuna and salmon strips with a pinch of salt and 1 tsp soy sauce; rest 5 min.
Tip: Avoid over-seasoning so the fish flavour remains clean.
2
Pat dry
Blot the fish strips with paper towel to remove excess surface moisture before rolling.
Tip: Dry fish keeps rolls tight and prevents soggy nori.

Preparing the Sushi Rice

1
Cook rice
Combine rinsed rice and 2¼ cups water in a rice cooker (or saucepan). Cook until tender (about 18 min simmer).
Tip: Keep the lid closed during steaming to finish the grains evenly.
2
Make sushi vinegar
Warm vinegar, sugar and salt just until sugar dissolves; cool.
Tip: Gentle heat preserves the vinegar’s bright aroma.
3
Season & cool
Transfer hot rice to a wide bowl, drizzle vinegar mixture and fold with a wooden paddle while fanning until just warm.
Tip: Fold—don’t stir—to keep grains intact and glossy.

How to Make Sushi

Total time: 1 h 20 min · Yields 4 servings

1
Roll
Place a nori sheet shiny-side down on the mat. Spread a thin, even layer of warm rice, add fillings and roll tightly.
2
Slice
With a wet, very sharp knife trim the ends, then slice the roll into 6–8 even pieces using single smooth strokes.
3
Assemble
Alternate pieces of tuna, salmon and avocado rolls on a serving platter for colour contrast.