Sushi

Ingredients

• 2 cups sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 8 oz sashimi-grade fish (like tuna or salmon)
• 4 sheets nori sheets

Instructions

1. 1

   Cook the 2 cups sushi rice according to package directions, then let it cool slightly until warm but not hot, about 10 minutes.

2. 2

   In a small bowl, mix the 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this into the warm rice, then let it cool to room temperature.

3. 3

   Slice the 8 oz fish into thin strips about 1/2 inch wide. Cut each of the 4 nori sheets in half crosswise.

4. 4

   Place a nori half on a bamboo mat or your palm. Spread a thin layer of rice over the nori, leaving a 1-inch strip at the top edge. Lay a few fish strips across the center.

5. 5

   Roll tightly from the bottom, using the bare nori edge to seal. Slice each roll into 6 pieces and serve with soy sauce, wasabi, and pickled ginger if you have them.

Tools you’ll need

• bamboo sushi mat (optional)
• sharp knife
• small bowl
• pot with lid

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