Back to 6 servings Sushi rice 2 cups Japanese short-grain white rice, uncooked, such as Calrose 2.25 cups water, for cooking the rice, plus more for rinsing 3 tablespoons unseasoned rice vinegar 2 tablespoons sugar 0.5 teaspoon kosher salt Assembly 15 sheets nori seaweed, gold grade is easiest to roll; halved into long rectangles Fillings 1 pound sushi-grade salmon, tuna or yellowtail, sliced into thin strips; smoked salmon or lox is a milder option 1 avocado, sliced thinly 0.5 Japanese cucumber, cut into thin matchsticks 1 handful shiso leaves, optional 1 handful radish sprouts, optional To serve wasabi paste, to taste soy sauce, for dipping toasted sesame seeds, optional garnish
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1 Step 1: Rinse the rice in cold water, swirling by hand and draining, until the water runs mostly clear. Drain well.2 Step 2: Combine the rinsed rice with 2 1/4 cups water in a saucepan with a lid, or use a rice cooker. Bring to a boil over medium-high heat, then cover, reduce to low and simmer for 12 to 15 minutes, until the water is absorbed.3 Step 3: Remove the pot from the heat, keep the lid on and rest the rice for 10 minutes. Do not lift the lid during cooking.4 Step 4: Whisk the rice vinegar, sugar and salt together until dissolved. Spread the hot rice in a wide wooden bowl, drizzle the vinegar mixture over it, and gently fold with a rice paddle or wooden spoon while fanning to cool. Do not stir or mash the grains.5 Step 5: Cover the rice with a damp towel and let it cool to room temperature. Do not refrigerate it.6 Step 6: While the rice cools, slice the fish into thin strips, cut the avocado and cucumber into strips, and set out the shiso and sprouts. Cut the nori sheets in half into long rectangles.7 Step 7: Hold a nori half rough side up in your left palm. Wet your right fingers lightly and spread about 1/4 cup of rice over the left side, leaving a small border at the top and the edge. Add a little wasabi if you like.8 Step 8: Lay the fish, avocado, cucumber, shiso and sprouts diagonally across the rice, keeping the filling toward the top.9 Step 9: Fold the bottom-left corner of the nori up over the filling, then roll the sheet around into a cone. Dampen the free edge with a little water to seal it.10 Step 10: Dip in soy sauce and eat immediately, while the nori is still crisp. Repeat with the remaining ingredients, one roll at a time.getsaucepan.com/r/4fa546c5-d850-59ea-8a15-d5e7de3f0414
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