Sushi

Name: Sushi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Japanese short-grain rice; Water; Rice vinegar; Sugar; Salt; Sashimi-grade tuna; Sashimi-grade salmon; Avocado; Cucumber; Nori sheets; Bamboo rolling mat; Soy sauce; Wasabi paste; Pickled ginger (gari)

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

Japanese short-grain rice

2 cups, rinsed clear

Water

2¼ cups

Rice vinegar

¼ cup

Sugar

2 tbsp

Salt

1 tsp

Fillings

Sashimi-grade tuna

200 g, thin strips

Sashimi-grade salmon

200 g, thin strips

Avocado

1 medium, sliced

Cucumber

1 small, julienned

Nori Rolls

Nori sheets

8 sheets

Bamboo rolling mat

wrapped in plastic

Accompaniments

Soy sauce

for dipping

Wasabi paste

to taste

Pickled ginger (gari)

palate cleanser

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.

Keep fingertips damp with vinegar water to prevent sticking.

Slice

With a wet, very sharp knife trim the ends, then slice the roll into 6–8 even pieces using single smooth strokes.

Clean the blade between cuts for tidy edges.

Assemble

Alternate pieces of tuna, salmon and avocado rolls on a serving platter for colour contrast.

Serve immediately so the nori stays crisp.

Plating & Serving

Sushi

FaUtensils

Present beautifully

Arrange sushi on a long platter, aligning pieces in neat rows with a small dab of wasabi atop each.

Sauce Pairings

Soy Sauce

Classic savoury dip that enhances umami in rice and fish.

Wasabi Paste

Bright nasal heat; mix a dab into soy or dot on sushi.

Pickled Ginger

Sweet-tart slices refresh the palate between bites.

Garnishes & Accompaniments

Toasted sesame seedsThinly sliced scallions

Perfect Sides

Miso Soup

Steamed Edamame

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Sushi

Ingredients

Sushi Rice

Fillings

Nori Rolls

Accompaniments

Preparation

Marinating the Fish

Season

Pat dry

Preparing the Sushi Rice

Cook rice

Make sushi vinegar

Season & cool

Cooking Process

Roll

Slice

Assemble

Plating & Serving

Sushi

Present beautifully

Sauce Pairings

Garnishes & Accompaniments

Perfect Sides

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