Sushi Tutorial

Ingredients List

3 / 6 / 9 Sushi Rolls

225g / 450g / 675g - Sushi rice
300ml / 600ml / 900ml - Water
40ml / 80ml / 120ml - Rice vinegar
8g / 16g / 24g - Sugar
3g / 6g / 9g - Salt

Sushi Fillings & Toppings

Raw or cooked fish (e.g. salmon, tuna), eel, crab sticks, shrimp, etc...
Vegetables (avocado, cucumber, carrot etc...)
Nori (dried seaweed sheet)
Sesame seeds (optional)

Important Notes:

If its your first time, we recommend to half the amount of rice vinegar
Raw fish must be sushi-grade fish to safely consume
Cucumber seeds should be removed
Avocado changes color quickly. Prepare avocado when you're ready to make

Here are some popular rolls that you can try!

California Roll (crab sticks / avocado / cucumber)
Dragon Roll (eel / crab sticks / avocado / cucumber / eel sauce)
Alaska Roll (smoked salmon, avocado / cucumber)
Philadelphia Roll (salmon / avocado / cream cheese)
Spicy Tuna Roll (tuna / spicy mayo)

Condiments & Dipping Sauce

Pickled ginger
Wasabi paste
Soy sauce

preparing the sushi rice

REMINDER: Only use Sushi Rice! Regular rice is not sticky enough. Rice vinegar should not be substituted with any other vinegar.

Wash the rice with running water for 1 - 2 minutes until no more starch.
Cook the rice. Be sure to follow the exact amount of water for the amount of rice used.
Transfer the cooked rice to a wooden, plastic or ceramic bowl. You should only use a wooden paddle/spoon when handling the rice. Do not use a metal spoon.
In a small pot, mix together rice vinegar, salt and sugar on medium heat until solids are dissolved.
Pour mixture onto cooked rice, and mix well.
Let the rice cool down until room temperature. Do not refrigerate.