Ingredients Print

Check off ingredients as you go

Serves 6

• 720 g (3⅓ cups) short-grain sushi rice
• 940 ml (4 cups) water
• 1/2 glass (100 ml / ⅓ cup + 1 Tbsp) rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

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

If one day you have a bit of time and some fresh fish, I recommend giving homemade sushi a try. It’s fairly simple, though a little long to make (and of course, you don’t have to make every single piece), but the delighted faces around the table made it well worth it. The key is to use quality ingredients: fish that is impeccably fresh, since it’s eaten raw, and real sushi rice, otherwise you’ll end up with a mush that has nothing to do with good sushi rice.

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

• 8 salmon maki
• 8 spring salmon avocado maki
• 8 salmon rolls
• 8 salmon avocado California rolls
• 1 sushi cake (individual size)
• 1 rice tartare / salmon avocado cucumber chirashi (medium size)
• 4 salmon sushi 🍣
• 2 salmon avocado sushi sandwiches

📷 photos to follow!

The maki and sushi were on the large side, so you can get more pieces per person by making them a little smaller.

So here is the base preparation; then simply head to the recipes that interest you for the filling and assembly.

Base preparation for the sushi rice

Whatever quantity of rice you make, keep the classic ratio in mind: 1 volume of rice to 1.3 times that volume in water. If you use glasses, for example, that’s 1 glass of rice to 1 glass + 1/3 glass of water.

1. Rinse the rice thoroughly until the water runs clear (at least 4 times). Drain. Put the rice and water in a saucepan, cover and bring to a boil. Stir once, then lower to medium heat and cook for 12 minutes. Turn off the heat without lifting the lid and let it rest for 10 minutes.

2. While the rice rests, pour 30 ml (2 Tbsp) of rice vinegar, the sugar and the salt into a small saucepan. Bring to a boil to dissolve everything.

3. Transfer the rice to a large bowl and pour the still-hot vinegar over it, gently lifting and folding the rice to season it. Let it cool to room temperature (never in the fridge), covered 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 the salmon nigiri 🍣, press the rice into small oval shapes about the length of your index finger and top each with a thin slice of salmon. You can also add a dab of wasabi in the middle of the rice before laying on the slice of fish.