Sushi

Name: Sushi
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 2 cups Rice; 2 cups Water; 3 tbsp Rice vinegar; 2 tbsp Sugar; 1 tsp Salt; 4 sheets Nori (roasted seaweed); 1 Cucumber; 1 Avocado; Crab stick, egg omelette; 150 g Sashimi-grade salmon/tuna; Soy sauce, wasabi, pickled ginger

Japanese sushi — firm vinegared rice (shari) spread on nori with fillings like cucumber, avocado, or fish, rolled in a bamboo mat. The rice is 80% of it; nail the sushi-vinegar ratio and great maki is within reach at home.

Ingredients

2servings

Shari (sushi rice)
Rice · short-grain, cooked firm2 cups
Water2 cups
Rice vinegar3 tbsp
Sugar2 tbsp
Salt1 tsp
Rolls & fillings
Nori (roasted seaweed)4 sheets
Cucumber · cut into long strips1
Avocado · sliced, optional1
Crab stick, egg omelette · fillings, optional
Sashimi-grade salmon/tuna · optional, only fresh sashimi-grade150 g
To serve
Soy sauce, wasabi, pickled ginger · to taste

Steps

Rinse the rice and cook it slightly firm with a bit less water. Warm the vinegar, sugar, and salt to dissolve into sushi-vinegar.
⏲ 30 min
Spread the hot rice in a wide bowl, drizzle on the sushi-vinegar, and fold it in with cutting strokes while fanning to cool (shari). It should glisten.
⏲ 5 min
Lay nori on a bamboo mat and, with wet hands, spread a thin layer of rice, leaving 2cm clear at the top.
⏲ 2 min
Lay the fillings (cucumber, avocado, crab) across the middle and roll tightly with the mat to shape.
⏲ 3 min
Slice into bite-size pieces with a wet knife, wiping it between cuts for clean edges.
⏲ 2 min
Plate with soy sauce, wasabi, and pickled ginger. For nigiri, press a small mound of rice and top it with fish.

Tips & Variations

Variations

Nigiri: Press small mounds of rice, dab wasabi, and top with fish.
California roll: An inside-out (nude) roll with crab, avocado, and cucumber.
Inari: Stuff seasoned fried tofu pouches with shari for an easy version.
Temaki (hand roll): Top nori with rice and fillings and roll it into a cone yourself.

Tips

Shari (vinegared rice) is 80% of sushi — cook the rice firm, mix in the vinegar while warm, and cool it.
Fold the rice with cutting strokes, not mashing, and fan it for shine.
Keep your hands and knife wet so the rice doesn't stick.
Roll tightly with the mat so it holds together.
Use only fresh 'sashimi-grade' fish raw — otherwise stick to cooked fillings and vegetables.

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