Sushi
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
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.
Chef's Tips
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