Sushi
A simple, approachable maki roll you can build at home — seasoned sushi rice, fresh fish and crisp vegetables, rolled tight and sliced clean.
Method
Cook the rice
Rinse the sushi rice until the water runs clear, then cook according to the packet instructions (or simmer covered in the measured water for 12 minutes, then rest for 10).
Season the rice
Warm the rice vinegar, sugar and salt together until dissolved. Fold through the hot rice and fan it as you go to cool it to room temperature.
Prep the fillings
While the rice cools, slice the fish, avocado and cucumber into thin, even strips.
Assemble the rolls
Lay a nori sheet shiny-side down on a bamboo mat. Spread a thin, even layer of rice over it, leaving a 2cm border at the top, then arrange the fillings in a line across the center.
Roll and slice
Using the mat to guide you, roll tightly away from yourself, sealing the edge with a little water. Slice into 6–8 pieces with a wet, sharp knife.
Serve
Serve with soy sauce, wasabi and pickled ginger.