Three Tips On Making Great Sushi From Chef Seizi Imura

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 2.5 cups Water (for cooking the rice)
• 3 tablespoons Rice Vinegar (seasoned with sugar and salt)
• 2 tablespoons Granulated Sugar (for seasoning the rice)
• 1 teaspoon Salt (for seasoning the rice)
• 2 pieces Nori Sheets (toasted seaweed sheets)
• 1 medium Cucumber (peeled and cut into thin strips)
• 1 tablespoon Sesame Seeds (toasted)

Instructions

1. Rinse the Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to a rice cooker or saucepan, add 2.5 cups of water, cover, and cook until the water is absorbed and the rice is tender (about 18‑20 minutes).

   Time: PT20M

   Temperature: Medium heat (if using saucepan)

3. Season the Rice

   While the rice cooks, combine rice vinegar, sugar, and salt in a small bowl; stir until dissolved. When the rice is done, transfer it to a large non‑metal bowl, gently fold in the seasoning with a wooden spoon, and fan the rice to cool it to room temperature.

   Time: PT10M

4. Prepare the Cucumber

   Peel the cucumber, cut off the ends, and slice it into long, thin strips (about ¼‑inch wide).

   Time: PT5M

5. Toast the Sesame Seeds

   Place sesame seeds in a dry skillet over low heat and toast for 1‑2 minutes, stirring constantly until golden and fragrant.

   Time: PT2M

   Temperature: Low heat

6. Assemble the Roll

   Lay a nori sheet shiny‑side down on the bamboo mat. With wet hands, spread an even layer of seasoned rice over the nori, leaving a ½‑inch border at the top edge. Sprinkle toasted sesame seeds across the middle of the rice, then place cucumber strips along the bottom edge of the rice.

   Time: PT8M

7. Roll the Maki

   Lift the edge of the bamboo mat closest to you and begin to roll forward, using gentle pressure to form a tight cylinder while keeping the roll loose enough that the rice kernels stay separate. Build a slight wall at the top edge, then continue rolling until the roll is complete. Lightly press the seam to seal.

   Time: PT5M

8. Slice the Roll

   Using a very sharp knife, wipe the blade with a damp cloth and cut the roll into six equal pieces with a clean, single motion.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

40g

Fat

2g

Fiber

2g