Sushi
Master the art of homemade sushi with this authentic recipe, perfect for sushi lovers and beginners alike. Featuring tender sushi-grade fish, creamy avocado, and crisp cucumber rolled with perfectly seasoned sushi rice and nori, this Japanese classic is as delicious as it is customizable. Learn essential techniques like preparing glossy, flavorful sushi rice and rolling seamless sushi rolls using a bamboo mat. Impress your friends and family with beautifully crafted rolls paired with soy sauce, wasabi, and tangy pickled ginger for the ultimate dining experience. Ready in just about an hour and serving up to four, this recipe brings the sushi bar to your kitchen!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 6 sheets Nori (seaweed sheets)
- 0.5 pound Raw fish (e.g., tuna or salmon, sushi-grade)
- 1 medium Cucumber
- 1 medium Avocado
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold running water until the water runs clear. This removes excess starch and ensures fluffy rice.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for about 20 minutes or until the water is absorbed.
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat until the sugar and salt dissolve. Set aside to cool.
Once the rice is cooked, transfer it to a large bowl. Use a wooden spoon to gently fold the vinegar mixture into the rice while fanning it to cool and achieve the desired shiny texture. Cover with a damp cloth and set aside.
Prepare your fillings: Slice the cucumber, avocado, and raw fish into thin, even strips.
Lay a bamboo sushi mat on a clean surface and place a sheet of nori shiny-side down on it.
Wet your hands with water to prevent sticking, then spread about ¾ cup of sushi rice evenly onto the nori, leaving a 1-inch gap at the top edge.
Arrange the cucumber, avocado, and raw fish strips in a line horizontally across the middle of the rice.
Use the bamboo mat to carefully roll the nori and rice over the fillings, pressing gently but firmly. Continue rolling until you reach the gap, then seal the edge with a little water.
Slice the roll into 6-8 even pieces with a sharp knife, cleaning the blade between cuts for a clean finish.
Repeat with the remaining ingredients to create additional rolls.
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side for dipping and flavor enhancement. Enjoy your homemade sushi!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 26.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
