Ingredients:
For the Sushi Rice:
2 cups sushi rice (short-grain Japanese rice)
2 cups water (for cooking)
1/3 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
For the Fillings and Toppings:
Fresh fish (such as tuna, salmon, yellowtail), thinly sliced
Vegetables (such as cucumber, avocado, or carrots), julienned
Nori (seaweed) sheets
Soy sauce
Pickled ginger
Wasabi
Optional: crab sticks, shrimp, or tamago (Japanese omelette)
Equipment:
Bamboo sushi mat (makisu)
Plastic wrap
Sharp knife
Small bowl of water with a splash of rice vinegar (for wetting your hands and knife)
Instructions:
Preparing the Sushi Rice:
Rinse the Rice: Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
Cook the Rice: Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, combine the rice and water in a pot, bring to a boil, then cover and reduce heat to low. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender. Let it sit, covered, for 10 minutes.
Season the Rice: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Do not boil. Let it cool slightly.
Mix the Rice: Transfer the cooked rice to a large bowl. Gradually pour the vinegar mixture over the rice, gently folding the rice with a wooden spoon or spatula. Be careful not to mash the rice. Let the seasoned rice cool to room temperature.
Making the Sushi: 5. Prepare the Bamboo Mat: Wrap the bamboo sushi mat in plastic wrap to prevent the rice from sticking.
Place the Nori: Lay a sheet of nori, shiny side down, on the bamboo mat.
Spread the Rice: Wet your hands with the vinegar-water mixture to prevent sticking. Mix a handful of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Add Fillings: Place your desired fillings (fish, vegetables, etc.) in a line across the center of the rice.
Roll the Sushi: Lift the bamboo mat from the bottom edge, rolling it tightly over the fillings. Press firmly to shape the roll, then continue rolling to the top edge. Use the mat to press and shape the roll as you go.
Cut the Sushi: Wet a sharp knife with the vinegar-water mixture. Slice the sushi roll into bite-sized pieces, cleaning the knife with a damp cloth between cuts to ensure clean slices.
Serving: 11. Serve: Arrange the sushi pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi.
Repeat the process with different fillings to create a variety of sushi rolls. Enjoy your homemade sushi!