Sushi
Real sushi at home: glossy seasoned rice, salmon and tuna maki, cucumber and avocado rolls, and hand-shaped nigiri, with the knife work and rolling kept calm and simple.
Peek at the ingredients
Ingredients 12 ingredients
- 2 cups sushi rice (about 400 g)
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 2 tbsp sugar
- 1 tsp fine sea salt
- 6 sheets nori
- 8 oz sushi-grade salmon fillet, skinned
- 8 oz sushi-grade tuna fillet
- 1 avocado, sliced
- 1/2 cucumber, cut into thin sticks
- Soy sauce, to serve
- Wasabi and pickled ginger, to serve
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Method
- 1
Rinse the rice in a bowl, swirling and draining, until the water runs almost clear. Cook with the measured water, then rest, covered, for 10 minutes.
- 2
Warm the vinegar, sugar and salt until dissolved. Fold through the hot rice with a slicing motion, fanning as you go, until glossy. Cover with a damp cloth and cool to room temperature.
- 3
With a very sharp knife and long strokes, slice the salmon and tuna into strips for maki and into neat rectangles for nigiri. Keep everything cold.
- 4
For maki: lay a nori sheet shiny side down on a bamboo mat. With wet hands, spread a thin layer of rice over it, leaving a 2 cm border at the far edge.
- 5
Lay fish, avocado or cucumber along the near edge. Roll firmly with the mat, squeeze gently to seal, and rest seam side down for 2 minutes.
- 6
Slice each roll into 8 pieces with a wet, sharp knife, wiping the blade between cuts.
- 7
For nigiri: shape 2 tbsp of rice into a small mound, add a dab of wasabi, and drape a fish rectangle over the top, pressing lightly at the sides.
- 8
Arrange everything on a platter and serve at once with soy sauce, wasabi and pickled ginger.
