Ingredients:

  • 2 cups sushi rice (400 g)
  • 2 ½ cups water (600 ml), for cooking the rice
  • ¼ cup rice vinegar (60 ml)
  • 2 tablespoons sugar (25 g)
  • 1 teaspoon salt (5 g)
  • 8 ounces sashimi-grade tuna, sliced into sticks (225 g)
  • 4 sheets nori (seaweed)
  • Soy sauce, for dipping
  • Pickled ginger, for garnish
  • Wasabi, optional

Instructions:

  1. Wash sushi rice under cold water until water runs clear.
  2. Cook rice in a rice cooker or pot.
  3. While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
  4. Once rice is cooked, transfer it to a large bowl.
  5. Gently fold in the vinegar mixture with a spatula and allow to cool to room temperature.
  6. Slice sashimi-grade tuna into long strips.
  7. Place a sheet of nori on the sushi mat, shiny side down.
  8. Wet hands and spread a thin layer of sushi rice evenly over nori, leaving a 1-inch border at the top.
  9. Lay slices of tuna across the center of the rice.
  10. Starting from the bottom, lift the sushi mat and roll tightly, using gentle pressure.
  11. Seal the edge of the nori with a little water.
  12. Use a sharp knife to slice the roll into 6 pieces.
  13. Serve with soy sauce, pickled ginger, and wasabi.