Sushi Recipe
Sushi originated in Southeast Asia as a method of preserving fish through fermentation with rice. By the Edo period (1603-1868) in Japan, sushi evolved into a form of fast food: vinegared rice served with fresh fish
Equipment
- Bamboo sushi mat
- Plastic wrap
- Sharp knife
- Small bowl of water
- Saucepan
- Large wooden spoon
Ingredients
For the rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the rolls:
- 5 sheets of nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/2 lb imitation crab meat or cooked shrimp
- Soy sauce (for serving)
- Pickled ginger (optional)
- Wasabi (optional)
Instructions
- Prepare the Rice:Rinse the sushi rice under cold water until the water runs clear.
- In a saucepan, combine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Once cooked, transfer the rice to a large bowl.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold using a wooden spoon. Let the rice cool to room temperature.
- Set Up Your Rolling Station:Cover your bamboo sushi mat with plastic wrap.
- Place a sheet of nori, shiny side down, on the mat.
- Assemble the Roll:Wet your fingers with water to prevent sticking. Spread a thin, even layer of rice over the nori, leaving about an inch at the top uncovered.
- Arrange cucumber, avocado, and crab in a line near the bottom of the rice.
- Roll the Sushi:Lift the bamboo mat's edge and start rolling tightly away from you, applying gentle pressure as you go.
- Seal the roll by wetting the edge of the nori and pressing it to close.
- Cut the Rolls:Using a sharp, damp knife, cut the roll into 5-6 even pieces. Wipe the blade clean between cuts for a polished finish.
- Serve and Enjoy:Arrange the sushi on a plate and serve with soy sauce, pickled ginger, and wasabi.