Homemade Sushi: Nigiri and Maki Rolls

Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs completely clear. Drain well and place in a heavy-bottomed pot with the measured filtered water. Let soak for 30 minutes, then bring to a boil over medium-high heat. Once boiling, reduce to a low simmer, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

While the rice cooks, combine the rice vinegar, sugar, and fine sea salt in a small saucepan. Heat gently over low heat, stirring constantly, until the sugar and salt completely dissolve. Do not allow the mixture to boil. Set aside to cool to room temperature.

Transfer the hot cooked rice to a large wide bowl. Pour the cooled vinegar mixture evenly over the rice. Using a rice paddle, gently slice through the rice at an angle and fold it over, being careful not to smash the grains. Fan the rice simultaneously to cool it quickly to body temperature (around 37°C/98°F), which gives it a glossy finish.

Prepare your fillings using strict hygiene practices for raw fish. Keep fish chilled until cutting. Use separate cutting boards for fish and vegetables to prevent cross-contamination. For nigiri, cut thin, wide rectangular slices of salmon and tuna at a 45-degree angle. For maki rolls, cut the remaining fish into long, 1cm thick strips. Have your julienned cucumber and sliced avocado ready.

To assemble maki rolls, place a half-sheet of nori rough-side up on a bamboo mat. Lightly wet your hands with tezu (a mix of water and a splash of vinegar) to prevent sticking. Spread a thin, even layer of about 70g of rice over the nori, leaving a bare 1cm border at the top edge. Arrange your matchstick fillings horizontally across the center of the rice.

Lift the bottom edge of the bamboo mat nearest you and roll it tightly over the fillings, tucking the edge over the filling. Apply gentle, even pressure to shape the roll into a firm cylinder. Roll forward again to seal the bare edge of the nori against the roll. Squeeze gently to set the shape, then unroll the mat.

To assemble nigiri, wet your hands with tezu and scoop about 15g of seasoned rice. Gently squeeze and shape it into a small, compact rectangular oval. Place a slice of fish over the rice, optionally adding a tiny dab of wasabi between the fish and rice. Press lightly with two fingers to adhere the fish to the rice mound.

Using a very sharp knife wiped with a damp cloth between every single cut, slice each maki roll in half, then cut each half into three equal pieces, yielding six pieces per roll. Arrange the maki and nigiri elegantly on a platter. Serve immediately alongside soy sauce, wasabi paste, and pickled ginger.