Homemade Sushi with Nori, Rice and Filling

Rolling your own sushi is cozier and more manageable than most people think - and half the fun is setting out the fillings and letting everyone build their own. Everything hinges on the rice: short-grain sushi rice mixed with a warm blend of rice vinegar, sugar, and salt, making it shiny and slightly sticky. With crispy nori sheets and a table full of fresh fillings, it becomes a weekend activity that results in a beautiful shared meal.

• Cuisine: Japan
• Time: 60 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Rinse the sushi rice thoroughly until the water runs clear, and cook according to package instructions.
2. Heat rice vinegar, sugar, and salt until the sugar is dissolved, and gently fold the mixture into the hot rice with a spatula. Let the rice cool to room temperature, fanning it as it cools.
3. Cut the fillings - salmon, cucumber, avocado, and others - into long, even strips.
4. Place a sheet of nori on a bamboo mat with the shiny side down, and spread a thin, even layer of rice over the sheet with wet fingers, but leave a margin at the top free.
5. Place the filling in a strip across the bottom of the rice.
6. Roll tightly using the mat, and seal the free nori edge with a little water.
7. Cut the roll into pieces with a damp, sharp knife, wiping the knife clean between each cut.
8. Arrange the pieces on a platter and serve with soy sauce, wasabi, and pickled ginger.

Tips

• Keep the filling simple and not too wet - overfilled rolls will fall apart when you cut them.
• Only use sashimi-grade raw fish that has been frozen; otherwise, choose smoked salmon, shrimp, or entirely vegetarian fillings.
• Make both classic maki and inside-out rolls with the rice on the outside for variety on the platter.
• Set out all toppings and sauces in bowls so guests can build their own rolls - that's half the fun.