Sushi

Indulge in the art of sushi-making with this vibrant dish featuring perfectly seasoned sushi rice, fresh fish, and crisp cucumber wrapped in nori. Ideal for a fun weeknight dinner or a special gathering with friends.

• 2 cups sushi rice
• 2.5 cups water
• 1 cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 453.6 g fresh fish (e.g., salmon, tuna)
• 4 sheets nori (seaweed)
• 1 medium cucumber

Method

1. 1

   Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

2. 2

   Combine the rinsed rice and 2.5 cups of water in a rice cooker or pot and cook according to the rice cooker instructions or bring to a boil, then simmer covered for 20 minutes.

3. 3

   While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Allow to cool.

4. 4

   Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture, being careful not to mash the rice. Let it cool to room temperature.

5. 5

   Prepare the fish by slicing it into thin, even pieces. Julienne the cucumber for filling.

6. 6

   To assemble, place a sheet of nori on a bamboo mat, spread an even layer of sushi rice over the nori, leaving a small border at the top. Arrange fish and cucumber in a line along the bottom edge.

7. 7

   Roll the sushi tightly using the bamboo mat, moistening the top edge of the nori to seal the roll. Slice into bite-sized pieces.

8. 8

   Serve with soy sauce, wasabi, and pickled ginger on the side.