Professional Quality Sushi at Home

Ingredients

• 2 cup Short-grain Japanese rice (such as Koshihikari)
• 2 cup Water (for cooking rice)
• 0.33 cup Rice vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 1 lb Sushi-grade fish (Tuna, salmon, or yellowtail; sliced for nigiri or maki)
• 5 Nori (Full sheets of roasted seaweed)
• Wasabi (To taste)
• Soy sauce (For serving)
• Pickled ginger (Gari, for palate cleansing)
• 0.5 Cucumber (Julienned for rolls)

Steps

1. 1

   Rinse the rice in a bowl with cold water, swirling with your hand. Drain and repeat 3-4 times until the water runs clear. Let the rice drain in a colander for 15-30 minutes before cooking.

2. 2

   Combine the rinsed rice and 2 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let sit off heat for 10 minutes.

3. 3

   While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until sugar and salt dissolve. Do not let it boil. Let cool to room temperature.

4. 4

   Transfer the hot cooked rice to a large, flat-bottomed wooden bowl (hangiri) or a non-reactive baking dish.

5. 5

   Slowly pour the vinegar seasoning over a rice paddle onto the rice. Use a slicing/cutting motion with the paddle to incorporate the vinegar without mashing the grains. Meanwhile, fan the rice to cool it quickly and create a glossy finish.

6. 6

   Cover the seasoned rice with a damp cloth to keep it at room temperature. Do not refrigerate.

7. 7

   Prepare your fillings: Slice the fish against the grain into 1/4-inch thick rectangles for nigiri, or thin strips for maki. Julienne the cucumber.

8. 8

   To make Nigiri: Wet your hands with 'Tezu' (vinegar water). Take about 2 tablespoons of rice and gently shape into an oblong mound. Place a small dab of wasabi on a slice of fish, then press the rice mound onto the fish. Flip and gently shape the sides.

9. 9

   To make Maki: Place a sheet of nori (shiny side down) on a bamboo rolling mat (makisu). Spread a thin layer of rice over the nori, leaving 1 inch of the top edge bare.

10. 10

    Place your fillings in a line across the center of the rice.

11. 11

    Using the mat, lift the edge of the nori closest to you and roll it over the fillings, tucking it tightly. Continue rolling until you reach the bare nori edge. Use a tiny bit of water to seal the edge.

12. 12

    Use a very sharp, damp knife to slice the roll into 6 or 8 even pieces. Wipe and re-dampen the knife between cuts.

Notes

Always use 'sushi-grade' or 'sashimi-grade' fish to ensure it is safe for raw consumption. Keep a bowl of water with a splash of rice vinegar (Tezu) nearby to keep your hands moist while handling the rice.

Nutrition per serving

• Japanese
• Main Course
• Seafood
• Healthy
• Dinner
• Technique
• Rice