Ingredients

Check off ingredients as you go

For 6 people

• 720g (4 cups) short-grain sushi rice
• 940g (4 cups) water
• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt

If you change the number of serving, consider adjusting cooking times!

If you ever have some time and fresh fish on hand, I highly recommend making homemade sushi. It’s relatively simple though a bit time-consuming (though you certainly don’t have to make all the varieties), but the delighted faces around the table make it worth the effort. The key is using quality ingredients - impeccably fresh fish since it’s eaten raw, and proper sushi rice or you’ll end up with mush that bears no resemblance to good sushi rice.

With the rice quantities listed, I was able to make:

• 8 salmon makis
• 8 spring salmon avocado makis
• 8 salmon rolls
• 8 salmon avocado california rolls
• 1 sushi cake (individual size)
• 1 chirashi / sushi rice bowl with salmon avocado cucumber (medium size)
• 4 salmon nigiri 🍣
• 2 salmon avocado sushi sandwiches

📷 photos coming!

The makis and sushi were relatively large, so it’s possible to make more pieces per person by making them slightly smaller.

Here’s the basic preparation - just click through to the recipes that interest you for the fillings and assembly.

Basic Sushi Rice Preparation

Whatever quantity of rice you make, keep the classic proportions in mind - 1 volume of rice to 1.3x that volume of water. If using cups for example, 1 cup rice to 1 cup + 1/3 cup water.

1. Rinse the rice thoroughly until the water runs clear (at least 4 times). Drain. In a pot, combine the rice with water, cover and bring to a boil. Stir once, then reduce to medium heat and cook for 12 minutes. Turn off heat without opening the lid and let rest 10 minutes.

2. While the rice rests, in a small saucepan combine 30ml rice vinegar, sugar and salt. Bring to a boil to dissolve everything.

3. Transfer the rice to a bowl and pour the still-hot vinegar over it, gently lifting and folding to season the rice. Let cool to room temperature (never in the fridge), covering with a clean kitchen towel so it doesn’t dry out.

Now that your rice is ready, click on the photos to go to the corresponding recipes.

For salmon nigiri 🍣, press the rice to form small oval shapes about the length of your index finger and top with a thin slice of salmon. You can also add a dab of wasabi in the center of the rice before adding the fish.