Sushi Rolls

Method

1. 01

   Wash 300 g rice in several changes of cold water until the water is mostly clear, then drain for 15 minutes. Cook it with 330 ml measured water and kombu, if using, in a rice cooker or covered pot until tender; let it rest covered for 10 minutes, then discard the kombu.

   ⏱ 25 min
2. 02

   Warm 60 ml rice vinegar with 2 tablespoons sugar and 1 1/4 teaspoons salt just until dissolved. Transfer the hot rice to a wide bowl or tray, sprinkle over the vinegar mixture, and fold with a slicing motion while fanning or spreading the rice so it cools to warm room temperature without becoming mashed. Cover with a damp towel.

   
3. 03

   Prepare the fillings before rolling. Cut the fish into long narrow strips only if it was sold for raw consumption by a trusted supplier and kept cold; otherwise use cooked shrimp, extra cucumber, or avocado. Mix the remaining 15 ml rice vinegar with the hand-water quantity of water for dipping your fingers and knife.

   
4. 04

   Place a nori sheet shiny-side down on a bamboo mat or clean sheet of baking paper. With lightly vinegared fingers, spread a thin, even layer of sushi rice over the nori, leaving a bare strip at the far edge so the roll can seal.

   
5. 05

   Lay a modest line of fish or cooked shrimp, cucumber, and avocado across the rice slightly below the center. Lift the near edge of the mat, hold the fillings in place, and roll firmly until the rice meets rice, then continue over the bare nori edge and shape the roll evenly without squeezing out the filling.

   
6. 06

   Let the roll sit seam-side down for about 2 minutes while you roll the remaining nori, rice, and fillings. Dip a sharp knife in the vinegar water, wipe it clean, and cut each roll into 6 bite-size pieces, wiping the knife between cuts.

   ⏱ 2 min
7. 07

   Serve the sushi rolls soon after cutting with soy sauce, wasabi, and pickled ginger. Keep any raw-fish rolls chilled until serving and do not leave them at room temperature for extended holding.