Instructions
Step 1. Cook the Sushi Rice:
- Rinse rice under cold water until water runs clear.
- In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes.
- Turn off heat and let rice sit, covered, for 10 minutes.
- Meanwhile, mix vinegar, sugar, and salt until dissolved. Gently fold into the rice. It’s cool at room temperature.
Step 2. Prep Fillings:
- Wash and slice all fillings into thin strips.
- If using raw fish, make sure it’s sushi-grade and kept cold until use.
Step 3. Roll the Sushi:
- Place a sheet of nori shiny-side down on the bamboo mat.
- Wet your hands to prevent sticking, then gently spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.
- Lay fillings in a line about 1 inch from the bottom edge. Don’t overfill.
- Using the bamboo mat, lift the edge and roll tightly, pressing as you go. Seal the edge with a dab of water.
Step 4. Slice & Serve:
- Use a sharp knife dipped in water to slice each roll into 6–8 pieces.
- Serve with soy sauce, wasabi, and pickled ginger on the side.