Sushi

1. Preparation

Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in water for 30 minutes before cooking.

Prepare the sushi vinegar by mixing 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small bowl until dissolved.

Slice fresh vegetables such as 1 cucumber and 1 avocado into thin strips.

Prepare 200g of sushi-grade fish (like tuna or salmon) by slicing it into thin, long pieces.

2. Cooking Rice

Drain the soaked sushi rice and place it in a rice cooker with 2 1/2 cups of water.

Turn on the rice cooker and cook according to the manufacturer's instructions, or bring water to a boil, then cover and simmer on low for 15-20 minutes if using a pot.

Once cooked, let the rice sit covered for 10 minutes, then transfer to a large bowl.

While the rice is still warm, gently fold in the sushi vinegar mixture with a wooden spoon, being careful not to mash the rice.

Allow the rice to cool to room temperature while covering with a damp cloth to keep it moist.

3. Rolling Sushi

Place a bamboo sushi mat on a flat surface and lay a sheet of nori (seaweed) shiny side down on the mat.

With wet hands to prevent sticking, take a handful of sushi rice (about 1 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.

Arrange your fillings (sliced fish, cucumber, avocado) in a line along the bottom edge of the rice.

Start rolling the sushi tightly away from you, using the mat to help shape it into a cylinder.

Once rolled, apply gentle pressure to form a secure roll, then use a sharp knife to slice the roll into bite-sized pieces.

4. Serving

Arrange sushi pieces on a serving plate with optional garnishes like pickled ginger, wasabi, and sliced scallions.

Serve with soy sauce for dipping.