Sushi Omakase

Ingredients

Sushi rice

2 cups

Water

2 1/2 cups

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Fresh fish (tuna, salmon, etc.)

1 pound, sliced

Nori (seaweed sheets)

4 sheets

Pickled ginger

1/2 cup

Wasabi

to taste

Soy sauce

1/2 cup

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain and place the rice in a pot with 2 1/2 cups of water.
2. Bring the water to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and water is absorbed.
3. In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Do not boil.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.
5. While the rice cools, slice the fresh fish into thin, bite-sized pieces.
6. To create nigiri, wet your hands and take a small handful of sushi rice. Shape it into a rectangle and place a slice of fish on top, gently pressing to adhere.
7. For maki, lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori, leaving a small space at the top. Place a few pieces of fish and any desired fillings (like avocado or cucumber) on the rice, then roll it up tightly using the bamboo mat, sealing the edge with a little water.
8. For sashimi, neatly arrange the sliced fish on a plate for a simple yet elegant presentation.
9. Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.