Homemade Sushi: California Rolls and Nigiri

• 300g sushi rice
• 350ml water
• 60ml rice vinegar
• 20g sugar
• 5g salt
• 4 nori sheets
• 200g fresh salmon or tuna, sashimi grade
• 1 avocado
• crab stick or cucumber for California roll
• soy sauce, wasabi, pickled ginger

👨‍🍳 Step-by-step instructions

1. 1

   Rinse the rice until the water runs clear. Cook with water in a 1:1.2 ratio.

2. 2

   Mix rice vinegar, sugar, and salt. Season the freshly cooked rice with this mixture, fanning it to cool.

3. 3

   For nigiri: shape rice into ovals using damp hands. Top with thin slices of fish and a dab of wasabi.

4. 4

   For California roll: spread rice over the nori sheet. Flip the nori over. Place fillings in the center and roll tightly using a bamboo mat.

5. 5

   Slice with a sharp, damp knife.

💡 Chef's tip

Sushi rice should be at room temperature, never cold. Use only fish labeled sashimi grade (safe for raw consumption).

📝 Our take

Homemade sushi is more accessible than it looks, but there is one element you cannot improvise: the rice. Too warm and the nori softens; too cold and nothing sticks. Vinegar must be folded in with a fan, not stirred, so the grains don't break. California rolls are the perfect entry point; nigiri requires more practice but are the most rewarding.

🍷 Wine & food pairing

Junmai sake or a Japanese rice lager like Kirin. If you prefer wine, a dry Champagne Blanc de Blancs, very cold, works surprisingly well with raw salmon.

Suggested wine: Chilled sake or unsweetened Japanese green tea