Sushi
History
Sushi originated in Southeast Asia as a method of preserving fish in fermented rice. The modern form of sushi we know today developed in Japan during the Edo period (1603-1868) in Tokyo.
Originally a street food, sushi has evolved into a sophisticated culinary art form. Today it's enjoyed worldwide and represents the pinnacle of Japanese cuisine and precision cooking.
Ingredients
For the Sushi Rice
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Nori sheets
For the Fillings
- 8 oz fresh sushi-grade fish
- 1 cucumber, julienned
- 1 avocado, sliced
- Wasabi paste
- Pickled ginger
- Soy sauce for serving
Cooking Utensils
Instructions
Wash Rice
Rinse rice in cold water until water runs clear. Drain completely.
Cook Rice
Cook rice with water according to package instructions. Let rest for 10 minutes.
Make Sushi Vinegar
Heat rice vinegar, sugar, and salt until dissolved. Cool completely.
Season Rice
Mix vinegar into hot rice using cutting motion. Cool to room temperature.
Prepare Fillings
Cut fish into strips. Prepare cucumber and avocado slices.
Set Up Bamboo Mat
Place nori sheet on bamboo mat, shiny side down.
Spread Rice
Spread thin layer of rice over nori, leaving 1-inch border at top.
Add Fillings
Place fillings in center of rice. Roll tightly using bamboo mat.
Cut Rolls
Use wet sharp knife to cut rolls into 6-8 pieces.
Serve
Serve with soy sauce, wasabi, and pickled ginger.
Video Tutorial
Pro Tips
Rice Temperature
Let rice cool to body temperature before rolling for best results.
Wet Hands
Keep hands wet when handling rice to prevent sticking.
Sharp Knife
Use a very sharp knife and wet blade between cuts for clean slices.
