📝 About This Recipe
Experience the delicate balance of Edomae-style sushi, where the soul of the dish lies in the 'Shari'—perfectly seasoned, vinegared short-grain rice. This recipe guides you through the meditative process of preparing translucent, pearly rice paired with buttery sashmi-grade fish and crisp nori. Whether hand-pressed into elegant Nigiri or rolled into vibrant Maki, this dish celebrates the harmony of texture, temperature, and umami.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Japanese Short-Grain Rice (Preferably Koshikari or Sasanishiki varieties)
- 2 cups Filtered Water (Plus extra for rinsing)
- 1 piece Kombu (Dried Kelp) (2-inch square, wiped with a damp cloth)
Sushi Vinegar Seasoning (Tezu)
- 4 tablespoons Rice Vinegar (Unseasoned)
- 2 tablespoons Granulated Sugar (Adjust for preference)
- 1 teaspoon Sea Salt (Fine grain)
Toppings and Fillings
- 1/2 lb Sashimi-grade Salmon or Tuna (Sliced into 2x1 inch rectangles for Nigiri)
- 5 pieces Nori (Seaweed Sheets) (Toasted and kept dry)
- 1 half English Cucumber (Julienned into thin matchsticks)
- 1 Ripe Avocado (Thinly sliced)
Accompaniments
- 2 tablespoons Wasabi Paste (Real grated wasabi if available)
- 1/4 cup Pickled Ginger (Gari) (For palate cleansing)
- 1/4 cup Soy Sauce (Shoyu) (High quality Japanese brewed)
👨🍳 Instructions
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1
Place the dry rice in a large bowl and cover with cold water. Swirl gently with your hand, then drain. Repeat 4-5 times until the water runs almost completely clear; this removes excess surface starch for a pearly finish.
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2
Drain the rice in a fine-mesh sieve and let it sit for 15 minutes to allow the grains to hydrate evenly.
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3
Transfer rice and 2 cups of filtered water to a heavy-bottomed pot or rice cooker. Place the kombu on top. If using a pot, bring to a boil, then reduce to the lowest heat, cover tightly, and simmer for 15 minutes.
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4
While rice cooks, whisk rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Do not let it boil. Set aside to cool.
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5
Once the rice is done, remove the kombu and let the rice steam in the covered pot for an additional 10 minutes. This is crucial for the final texture.
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6
Transfer the hot rice to a 'Hangiri' (wooden tub) or a large non-metallic bowl. Pour the vinegar seasoning over a rice paddle onto the rice while it is still hot.
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7
Use a slicing motion with the paddle to incorporate the vinegar, avoiding mashing the grains. Simultaneously, fan the rice with a hand fan to cool it quickly; this creates the signature glossy shine.
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8
Keep the seasoned rice covered with a damp cloth at room temperature. Never refrigerate sushi rice, as it will turn hard and grainy.
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9
To make Nigiri: Wet your hands with 'Tezu' (water mixed with a splash of vinegar). Take about 2 tablespoons of rice and gently shape it into an oblong mound in your palm.
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10
Dab a tiny amount of wasabi on a slice of fish, then place the fish over the rice mound. Gently press with two fingers to marry the fish to the rice.
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11
To make Maki: Place a sheet of nori (shiny side down) on a bamboo rolling mat. Spread a thin layer of rice over the nori, leaving 1 inch of the top edge bare.
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12
Place your cucumber and avocado in a line across the center. Lift the edge of the mat closest to you and roll firmly over the fillings.
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13
Seal the roll with a tiny drop of water on the bare nori edge. Use a very sharp, damp knife to slice the roll into 6 or 8 even pieces.
💡 Chef's Tips
Always use a wooden or plastic bowl for mixing rice, as metal can react with the vinegar and alter the flavor. When slicing fish or rolls, wipe your knife with a damp cloth between every single cut to ensure clean, professional edges. For the best texture, ensure the fish is chilled but the rice is served at body temperature (around 98°F). Do not overwork the rice when shaping nigiri; the grains should have enough air between them to melt in your mouth. If you cannot find sashimi-grade fish, use high-quality smoked salmon or tempura shrimp as a delicious cooked alternative.
🍽️ Serving Suggestions
Serve with a small dish of high-quality Shoyu, ensuring you dip the fish-side of the nigiri into the sauce, not the rice. Pair with a warm pot of Genmaicha (brown rice green tea) to complement the toasted notes of the nori. A chilled glass of Junmai Ginjo Sake provides a clean, acidic counterpoint to the fatty fish. Start the meal with a light Miso soup and a sunomono (cucumber salad) to prepare the palate. Always offer Gari (pickled ginger) to be eaten between different types of fish to reset your taste buds.