Ingredients:

  • 1 cup (200g) Sushi Rice (Japanese short-grain rice)
  • 1 1/4 cups (300ml) Water
  • 1/4 cup (60ml) Rice Vinegar
  • 2 tablespoons (30g) Sugar
  • 1 teaspoon (6g) Salt
  • 6 oz (170g) Sushi-Grade Salmon, skinless and boneless
  • 6 oz (170g) Sushi-Grade Tuna, skinless and boneless
  • Optional: Sushi-Grade Yellowtail (Hamachi) or other fish of choice
  • Wasabi (freshly grated is best, but tube wasabi works too)
  • Soy Sauce (low sodium recommended)
  • Pickled Ginger (Gari)
  • Shiso Leaves
  • Sesame Seeds
  • Scallions (thinly sliced)

Instructions:

  1. Rinse the rice thoroughly until the water runs clear.
  2. Cook the rice according to the rice cooker instructions, or on the stovetop (bring to a boil, then simmer covered for 15 minutes, let rest for 10).
  3. While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl and heat lightly until sugar is disolved.
  4. Gently fold in the sushi vinegar to the cooked rice, spreading it evenly and quickly cooling the rice with a fan or gentle stirring.
  5. Let the rice cool to room temperature (or slightly warmer) before using.
  6. Ensure the fish is sushi-grade – this is crucial! Ask your fishmonger.
  7. Use a very sharp knife to slice the fish. For Sashimi: Cut the fish into even, rectangular slices, about 1/4 inch thick. For Nigiri: Cut the fish into slightly larger, rectangular slices, about 1/2 inch thick and long enough to drape over the rice.
  8. Wet your hands to prevent the rice from sticking.
  9. Take a small handful of sushi rice and gently form it into an oblong shape.
  10. Dab a tiny bit of wasabi on the fish slice.
  11. Place the fish slice on top of the rice and gently press down to adhere.
  12. Arrange the Nigiri and Sashimi on a plate.
  13. Serve with soy sauce, wasabi, and pickled ginger.