- 2 C sushi rice
- 2 T sugar
- 1 t salt
- 1/3 C rice vinegar
- Vegetables such as cucumbers, red peppers, green onions, avocado, sprouts
- Fish such as sashimi-grade tuna, previously-frozen wild salmon, imitation crab
- McCann Aioli or store-bought mayonnaise
- Sriracha or your favorite hot sauce
- Finishing ingredients like sesame seeds, nori, cilantro
Sushi Rice (we are not experts here ... we use the New York Times recipe):
- Rinse rice in a fine mesh strainer until water runs clear. Put in a pot with 2 cups water and soak for 30 minutes. Bring to a boil then immediately turn heat to low and cover. Cook 10 minutes, remove from heat, and let sit, covered, for 15 minutes.
- In a small skillet, stir sugar and salt in the vinegar until they dissolve. Pour evenly over rice and fold gently to mix. Leave rice in front of a fan for about 15 minutes or until rice is just above room temperature.
During rest periods for the rice, prep toppings:
- Chop vegetables (except avocados) into small cubes. Toast sesame seeds, crumble the nori.
- Make the McCann Aioli without garlic and add Sriracha to your liking once it's done. Alternatively, add Sriracha to commercial mayonnaise. (see the faster immersion blender recipe here)
- Just before the rice is ready, chop the avocado and fish into small cubes.
- Put rice in the bottom of your bowl and top with toppings of your choice.