Name: Sushi
Yield: 4
Cuisine: Japan
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 1/3 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 4 sheets nori; 1 cucumber, cut in strips; 1 ripe avocado, sliced; 8 oz sushi-grade salmon or cooked shrimp; Soy sauce, wasabi and pickled ginger to serve

Where it comes from

Sushi began as a way of preserving fish in fermented rice and gradually became the fresh, vinegared style eaten across Japan today. Edo-period street stalls popularized hand-pressed nigiri, and the dish has since spread worldwide in many creative forms.

Explore the cuisine of Japan.

Recipe

Make Sushi at home

Serves 4Time 1 hour

Ingredients

2 cups sushi rice
2 1/2 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 sheets nori
1 cucumber, cut in strips
1 ripe avocado, sliced
8 oz sushi-grade salmon or cooked shrimp
Soy sauce, wasabi and pickled ginger to serve

How it's made

Rinse the rice in several changes of water until it runs nearly clear, then drain for 15 minutes.
Cook the rice with the water in a covered pot or rice cooker, then let it rest covered for 10 minutes.
Warm the vinegar, sugar and salt until dissolved. Fold it into the hot rice with a cutting motion and fan the rice until it is glossy and room temperature.
Lay a nori sheet on a bamboo mat, spread a thin layer of rice over it leaving a strip at the top edge.
Arrange fish, cucumber and avocado in a line across the center and roll tightly using the mat.
Wet a sharp knife, slice the roll into 6-8 pieces and serve with soy sauce, wasabi and ginger.