Introduction
What to expect
Vinegared rice and fresh fillings wrapped in nori, sliced into neat bite-sized rounds.
The story
Behind the recipe
Sushi is a Japanese dish built around vinegared rice combined with seafood, vegetables, or other ingredients. Its earliest roots lie in Southeast Asian narezushi, where fish was fermented with rice as a preservation method. This technique reached Japan by the Yayoi period. During the Edo period (1603–1867), vinegar replaced long fermentation, giving rise to haya-zushi, makizushi, and nigirizushi. Hand-pressed nigirizushi became popular in Edo around the 1820s. Today sushi, including rolled maki, is one of the world's most recognizable Japanese foods.
Method
Instructions
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1
Rinse sushi rice until water runs clear, then cook according to package directions.
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2
Heat rice vinegar, sugar, and salt until dissolved, then fold gently into warm rice.
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3
Slice salmon, cucumber, and avocado into thin uniform strips.
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4
Lay a bamboo mat with a sheet of nori, shiny side down.
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5
Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
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6
Arrange fillings in a line across the center of the rice.
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7
Roll tightly using the mat, then slice into eight pieces with a wet knife.
Adaptations