# Components:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/4 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Fish & Seafood
06 - 7 oz fresh sashimi-grade tuna
07 - 7 oz fresh sashimi-grade salmon
08 - 3.5 oz cooked shrimp, peeled and deveined
09 - 3.5 oz imitation crab sticks
→ Vegetables & Fillings
10 - 1 avocado, sliced
11 - 1 cucumber, julienned
12 - 1 small carrot, julienned
13 - 2 sheets nori (seaweed)
14 - 2 tablespoons pickled ginger
→ Condiments & Garnishes
15 - 2 tablespoons wasabi paste
16 - 3 tablespoons soy sauce
17 - 2 tablespoons black and white sesame seeds
18 - Microgreens or shiso leaves (optional)
19 - Lemon wedges (optional)
# Preparation steps:
01 - Rinse sushi rice repeatedly until water runs clear. Combine rice and water in a rice cooker or pot and cook according to device instructions. Let rest for 10 minutes. Meanwhile, in a small saucepan, heat rice vinegar, sugar, and salt until fully dissolved. Gently fold the vinegar mixture into the cooked rice. Allow to cool to room temperature.
02 - With a sharp knife, thinly slice the tuna and salmon suitable for sashimi and nigiri preparations.
03 - Slice avocado, julienne cucumber and carrot to appropriate dimensions for sushi roll fillings.
04 - Place one nori sheet onto a bamboo sushi rolling mat. Evenly spread a layer of sushi rice, leaving approximately a 3/4-inch border. Lay desired fillings such as tuna, cucumber, and avocado atop the rice. Roll the sushi tightly and cut into 6–8 equal pieces.
05 - Shape small, oval portions of rice by hand. Top each rice oval with a thin slice of fish and press gently to adhere.
06 - On a large serving board or boat-shaped tray, artfully arrange the sushi rolls, nigiri, sashimi slices, and cooked shrimp. Garnish with pickled ginger, wasabi, sesame seeds, and optional microgreens or lemon wedges for visual appeal.
07 - Present soy sauce on the side for dipping.
