For the Sushi Rice:
- 1 cup sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Sushi Rolls:
- 2 sheets of nori (seaweed)
- Fresh fish fillets (such as tuna, salmon, or yellowtail), thinly sliced
- 1 ripe avocado, thinly sliced
- Cucumber, julienned
- Soy sauce, for dipping
- Pickled ginger and wasabi (optional, for serving)
1. Prepare the Sushi Rice:
- Rinse the sushi rice in cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve.
- Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it. Gently fold and mix the rice with a wooden spatula or a rice paddle while cooling it with a fan or a piece of cardboard. The rice should be sticky but not overly wet.
2. Prepare the Sushi Rolls:
- Lay a bamboo sushi rolling mat (makisu) on a clean surface and cover it with plastic wrap.
- Place a sheet of nori, shiny side down, on the plastic-covered rolling mat.
- Wet your fingers to prevent the rice from sticking and spread a thin, even layer of sushi rice over the nori, leaving about a half-inch strip at the top of the nori without rice.
- Lay thin slices of fresh fish, avocado, and julienned cucumber horizontally on top of the rice.
- Start rolling the nori tightly from the bottom, using the bamboo mat to help you. Apply gentle pressure as you roll to ensure a compact roll.
- Wet the exposed nori strip with a little water and finish rolling to seal the roll.
- Repeat the process to make a second roll.
- Use a sharp, damp knife to slice each roll into bite-sized pieces.
- Arrange the sushi rolls on a plate and serve with soy sauce, pickled ginger, and wasabi.
Cooking Time: Approximately 30 minutes.
Serving Size: This recipe makes 2 rolls, which can be sliced into about 16 pieces.