Edomae Sushi

Ingredients

Sushi rice

2 cups

Water

2 1/2 cups (for cooking rice)

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Fresh fish (tuna, salmon, etc.)

8 oz, sliced into thin, bite-sized pieces

Nori (seaweed sheets)

4 sheets

Wasabi

to taste

Soy sauce

for serving

Instructions

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed sushi rice and water. Cook the rice according to the package instructions, usually by bringing it to a boil, then simmering covered for about 15-20 minutes.
3. While the rice is cooking, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat until the sugar and salt have completely dissolved. Remove from heat and let it cool.
4. Once the rice is cooked, transfer it to a large bowl. Gently fold in the vinegar mixture using a spatula, ensuring the rice grains remain intact. Allow the rice to cool to room temperature.
5. Prepare the fresh fish by slicing it into thin, bite-sized pieces, ensuring you have an even selection of flavors and colors.
6. Place a sheet of nori on a bamboo sushi mat, shiny side facing down. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving about 1 inch free at the top edge.
7. Lay a few pieces of the prepared fish across the rice. Carefully roll the sushi tightly using the bamboo mat, applying gentle pressure to create a firm roll.
8. Repeat the process with the remaining ingredients to create additional rolls.
9. Using a sharp knife, wet with water to prevent sticking, slice the sushi rolls into bite-sized pieces.
10. Serve the sushi with soy sauce and wasabi on the side for dipping.