Authentic Homemade Sushi
Classic sushi rolls with fresh fish, rice, and vegetables, perfect for a homemade Japanese meal.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- 200g fresh sushi-grade salmon or tuna
- 1 avocado, sliced
- 1 cucumber, julienned
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Nutrition Facts
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Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Cook the rice with water in a rice cooker or pot. Once cooked, let it sit covered for 10 minutes.
Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice while fanning to cool it.
Place a nori sheet on a bamboo mat. Spread a thin layer of rice evenly over the nori, leaving a small border at the top.
Arrange slices of fish, avocado, and cucumber in a line at the bottom edge of the nori.
Roll the sushi tightly using the bamboo mat, pressing gently to shape. Slice into pieces with a sharp, wet knife.
Serve with soy sauce, wasabi, and pickled ginger.
Chef's Tips
- Rice Texture: Use short-grain sushi rice for the best sticky texture.
- Fish Quality: Always use sushi-grade fish for safety and flavor.
- Sharp Knife: A sharp, wet knife ensures clean cuts without squishing the roll.
- Variations: Try adding crab sticks, tempura shrimp, or cream cheese for different flavors.
- Storage: Sushi is best eaten fresh but can be refrigerated for a few hours if needed.
