Classic Homemade Sushi

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Prep Time	Cook Time	Servings	Level
1 Hour	30 Minutes	4 Servings	Beginner

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Ingredients (for the Sushi rice):

• 1 cup of Round Rice (sushi rice)

• 2.5 tbsp. of Rice Vinegar (do not replace with other vinegar)

• 1 tbsp. of Mirin

• ½ tsp of Sesame oil

• 1 tbsp. of Sugar

• ½ tbsp. of Salt

• Kombo seaweed 1 5x5cm piece (optional)

• Nori seaweeds

• Soy sauce (for serving)

• Pickled ginger for serving

How to:

Sushi rice marinade: in a small pot or frying pan, on low heat, put together the rice vinegar, mirin, sesame oil, sugar and salt. Stir constantly using a whisker and cook until the salt and sugar dissolves completely and the vinegar smell is milder. Set aside to cool down in a bowl.

Meanwhile, prepare the Rice: Rinse and drain the rice with water about 3-4 times until the water comes out clear, then soak the rice in water for about 20-30 minutes with the Kombo seaweed piece. When ready , discard the seaweed , drain and prepare the rice according to package instructions - if you have a rice cooker that’s best , just use a 1:1 ratio of water to rice.

When the rice is still warm, move to a bowl and mix with the marinade then let it cool together to room temperature , don’t worry if it’s not as sticky at the moment , once it cools off it will get to the right consistency

For rolling you're going to need a bamboo mat and some plastic wrap so the rice doesn't stick to the mat and filling options:

• Red tuna fish

• Raw salmon

• Cooked salmon

• Marinated shitake mushrooms

• Cucumber

• Green onions greens

• Tamagoyaki (sweet scrambled eggs)

• Avocado

• Whatever works for you

Take a single Nuri seaweed , make sure the smooth face is facing down and that the lines in the seaweed are directed from top to bottom. Remove the upper ¼ of the seaweed, add rice from the very bottom to about ¾ of the seaweed surface.