🛒 Ingredients

For Sushi Rice

• 2 cups sushi rice (short-grain Japanese rice)
• 2 ½ cups water
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For Fillings (choose your favorites)

1. 200 g fresh sushi-grade salmon or tuna (thinly sliced)
2. 1 cucumber (cut into thin strips)
3. 1 avocado (sliced)
4. Carrot strips (optional, lightly blanched)
5. Cooked shrimp or crab sticks (optional)

Other Essentials

• 4-5 nori sheets (dried seaweed)
• Soy sauce (for dipping)
• Pickled ginger (for serving)
• Wasabi paste (optional, for heat)
• Bamboo sushi rolling mat (covered with cling film)

👩‍🍳 Method

1. Prepare the Rice: Wash the sushi rice several times until water runs clear. Cook with water (using a rice cooker or pot). Mix warm rice with rice vinegar, sugar, and salt. Let it cool.
2. Prepare the Fillings: Slice fish, cucumber, avocado, and other fillings into thin strips.
3. Set Up the Rolling Mat: Place a sheet of nori (shiny side down) on the bamboo mat.
4. Spread the Rice: Wet your hands, then spread an even layer of rice over the nori, leaving 1 inch at the top edge free.
5. Add Fillings: Place your chosen fillings (fish, cucumber, avocado, etc.) in a line across the center of the rice.
6. Roll the Sushi: Lift the mat edge, roll tightly, and press gently to form a log. Seal the edge with a little water.
7. Cut the Rolls: Slice with a sharp, wet knife into 6-8 pieces.
8. Serve: Arrange on a plate. Serve with soy sauce, pickled ginger, and wasabi.