Sushi

Sushi – Japanese Sushi Rolls

Traditional Japanese sushi rolls with perfectly seasoned rice and fresh fillings – makes approx. 8–12 rolls.

Ingredients:

Sushi Rice – Ingredients

• 540 ml Japanese short-grain rice (uncooked, approx. 450 g)
• 540 ml water (for cooking the rice)
• 1 piece kombu (dried seaweed), approx. 5 × 5 cm (optional, for flavor)
• 80 ml unseasoned rice vinegar
• 3 tbsp sugar (omit if using seasoned sushi vinegar)
• 1½ tsp salt (e.g., Diamond Crystal Kosher Salt) (omit if using seasoned sushi vinegar)

Nori & Fillings (optional)

• 5 sheets of nori (dried seaweed)
• 1 cucumber (Japanese or Persian variety; makes approx. 8 rolls)
• 200 g sashimi-grade tuna (block form; makes approx. 12 rolls)
• 1 pack natto (fermented soybeans; makes approx. 2 rolls)

Tezu – Water for Wetting Fingers

• 60 ml water
• 2 tsp unseasoned rice vinegar

For Serving

• Soy sauce
• Wasabi (optional)
• Pickled sushi ginger (gari) (optional; best homemade)

Preparation:

• 1. Wash the short-grain rice several times in cold water until the water runs clear. Combine rice with 540 ml water and kombu in a pot and bring to a boil.
• 2. Once boiling, reduce the heat, cover, and simmer for about 15 minutes until all water is absorbed.
• 3. Remove from heat, discard the kombu, and let the rice steam covered for another 10 minutes.
• 4. In a bowl, mix rice vinegar, sugar, and salt until dissolved.
• 5. Transfer the hot rice to a wide bowl, drizzle with the vinegar mixture, and gently fold with a wooden spatula while allowing the rice to cool.
• 6. To make the rolls, place a sheet of nori on a bamboo mat, spread a thin layer of rice on top, and add desired fillings like cucumber, tuna, or natto.
• 7. Use the mat to gently roll up the sushi and cut into bite-sized pieces.
• 8. Moisten fingers with tezu (water mixed with rice vinegar) to prevent sticking.
• 9. Serve sushi with soy sauce, wasabi, and pickled ginger.

Enjoy your homemade sushi rolls fresh and flavorful – a true taste of Japan!