Sushi

Ingredients:

• 2 cups (440g) sushi rice
• 2 1/4 cups (540ml) water
• 1/4 cup (60ml) rice vinegar
• 2 tablespoons (25g) sugar
• 1 teaspoon (5g) salt
• 10 sheets nori (seaweed)
• 1/2 pound (225g) sashimi-grade salmon, sliced thinly
• 1/2 cucumber, julienned
• 1 avocado, sliced
• Soy sauce for serving
• Pickled ginger for serving
• Wasabi for serving

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer's instructions. Alternatively, bring the rice and water to a boil in a pot, reduce heat to low, cover, and cook for 18 minutes. Let it rest for 10 minutes.
3. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring, until the sugar and salt dissolve. Remove from heat and let it cool slightly.
4. Transfer the cooked rice to a large bowl. Gradually fold the vinegar mixture into the rice using a wooden spoon or rice paddle, being careful not to mash the grains. Allow the rice to cool to room temperature.
5. Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
6. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch (2.5cm) at the top edge.
7. Arrange a few slices of salmon, cucumber, and avocado across the center of the rice.
8. Lift the edge of the mat closest to you and roll it tightly over the filling to form a cylinder. Press gently to shape and seal the roll. Moisten the top edge of the nori with water to seal the sushi roll.
9. Use a sharp knife to cut the roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
10. Serve the sushi with soy sauce, pickled ginger, and wasabi on the side.

Notes:

For best results, use high-quality, sushi-grade fish to ensure safety and flavor. Sushi rice can be prepared a few hours in advance and kept covered with a damp cloth to maintain moisture. Experiment with different fillings like tuna, crab, or tempura vegetables to suit your taste. Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours, though they are best enjoyed fresh.