Nishiki Recipe

Rinse the Rice

Place the Nishiki rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming gummy.

Cook the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until all the water is absorbed.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then transfer the rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Prepare the Fish

Slice the sushi-grade fish into thin strips or cubes, depending on your preference for sushi rolls or sashimi.

Cut the Vegetables

Julienne the cucumber and slice the avocado into thin strips. Keep the vegetables aside for assembly.

Lay out the Nori

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.

Spread the Rice

Wet your hands to prevent sticking and grab a handful of sushi rice. Spread it evenly across the nori, leaving about 1 inch at the top edge free of rice.

Add Fillings

Lay slices of fish, cucumber, and avocado horizontally across the center of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a bit of water.

Slice and Serve

Use a sharp knife to slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.