Sushi Rolls Recipe

The best part of making these sushi rolls at home is the contrast between the two fish: clean, buttery salmon and firmer, meaty tuna, both balanced by cool cucumber and creamy avocado. With 2 cups of sushi rice, this recipe makes four generous servings without turning into an unwieldy sushi-bar project. Use sushi-grade salmon and tuna from a trusted source, and keep them refrigerated until the moment you slice them. The fish should smell fresh and clean, never strongly “fishy,” and a very sharp knife makes a noticeable difference. The rice is where most of the work happens. Rinse the 2 cups of sushi rice several times until the water is nearly clear, then cook it according to your rice cooker’s instructions or on the stovetop. While it is hot, season it with rice vinegar—3 cups is more than you will need for the rice, so add it gradually rather than pouring it all in. The grains should taste lightly tangy and hold together when pressed, but they should not be wet or soupy. Spread the rice on a wide tray and cool it until just warm; hot rice wilts the nori and makes rolling frustrating. Slice the salmon and tuna into even strips, and cut the two cucumbers and three avocados into pieces that will sit neatly across the rice. Lay a sheet of nori on a bamboo mat, dampen your hands, and press on a thin layer of rice, leaving about an inch uncovered at the far edge. Arrange the fish and vegetables in a narrow line, then roll firmly, using the mat to keep the cylinder compact as you tuck the filling over itself. The avocado can make the center slippery, so use less than you think you need and keep the cucumber strips fairly narrow. If the rice sticks to your hands, rinse them in cold water between rolls rather than adding extra rice. Let the finished rolls rest seam-side down for a minute before cutting them into even pieces with a dampened knife. Serve them for a relaxed dinner with the remaining rice vinegar brightening a simple cucumber salad, and offer wasabi on the side so everyone can control the heat; a full cup is plenty for serving, but most people will use only a small dab. Soy sauce, pickled ginger, miso soup, and a cold Japanese lager or green tea pair especially well. These rolls are best eaten soon after assembling, while the nori is still crisp and the avocado is fresh.