Sushis maison

03 — Method

1. Rinse the sushi rice under cold water SEVERAL TIMES until the water runs CLEAR. This is ESSENTIAL to remove the excess starch that makes rice gummy.
2. Cook the rice with 550 ml (2⅓ cups) cold water in a rice cooker (or a covered saucepan over low heat for 20 minutes). Then let it rest 10 minutes, COVERED, off the heat.
3. Make the seasoned vinegar: in a small saucepan, mix 100 ml (⅓ cup + 1 tbsp) rice vinegar, 3 tbsp brown sugar and 1 tsp fine salt. Warm gently over low heat until the sugar dissolves, without boiling. Let cool 10 minutes.
4. Transfer the cooked rice to the large wooden bowl (never metal, which affects the taste). Pour the warm vinegar over the hot rice. Mix GENTLY with a wooden paddle using cutting strokes, without crushing the grains.
5. At the same time, fan the rice (with a fan or a magazine) to cool it QUICKLY. This is what gives sushi rice its glossy texture.
6. Prep the fillings: slice the salmon and tuna across the grain into 1 cm (⅜ in) strips with a VERY sharp knife. Cut the cucumber and avocados into thin 1 cm (⅜ in) sticks for the maki.
7. For MAKI: lay a nori sheet shiny side down on the plastic-wrapped bamboo mat. Spread a thin layer of rice, leaving 2 cm (¾ in) bare at the top. Dab a little wasabi in the center. Add the fillings and roll up TIGHTLY with the mat.
8. For NIGIRI: shape small ovals of rice between palms moistened with vinegared water. Press a slice of raw fish gently on top. Cut the maki rolls into 8 pieces with a damp knife. Serve with soy sauce, gari and wasabi.