Summary: Sushi is a refined Japanese speciality consisting of vinegared short-grain rice, artfully combined with fresh raw or cooked fish, seafood, crisp vegetables, and nori seaweed. This preparation focuses on the precision of the rice seasoning and the quality of the ingredients. The total preparation time is 90 minutes, designed for 6 portions.
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Category: Main Dishes, Japanese Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Sushi
- Category: Main Dishes, Japanese Cuisine
- Cuisine: Japanese
- Main ingredient: Sushi rice, 600 g (premium short-grain)
- Guide: 12 most popular Japanese dishes: favourite Japanese cuisine recipes
- Total time: 90 minutes (30 min prep + 60 min cooking)
- Difficulty: Advanced
- Portions: 6 (Portion weight: 250 g)
- Key technique: Vinegared rice preparation
- Preparation types: Steaming, rolling
- Dietary info & Allergens: Fish, Soya, Gluten (in soy sauce)
- Suitable for: Special occasions
- Nutritional values (per 1 portion): 380 kcal, Protein: 14.5 g, Fat: 4.2 g, Carbohydrates: 72.0 g
- Storage: 1 day in the fridge, Not suitable for the freezer
- Pairing: Green tea, Sake, Light lager
- In short: A masterclass in balance between vinegared rice and fresh ingredients.
- Last updated: 21 September 2026
WAGUU says: “Precision in seasoning the rice is the soul of perfect sushi.”
How to take it further: Use premium aged rice vinegar; incorporate fresh wasabi root.
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 60 minutes |
| Temperature: | Room temperature |
| Number of portions: | 6 |
In a nutshell
Sushi is more than food; it is an art form. By mastering the vinegared rice, you unlock the ability to create iconic rolls that highlight the purity of fish and vegetables. This recipe guides you through the traditional techniques to achieve professional results at home.
Ingredients
Base portions: 6 portions • Portion weight: 250 g
| Ingredient | Amount | Quality |
|---|---|---|
| Sushi rice | 600 g | Short-grain |
| Rice vinegar | 100 ml | Seasoned |
| Sugar | 40 g | Fine |
| Salt | 15 g | Sea salt |
| Nori seaweed | 6 sheets | Roasted |
| Fresh salmon | 300 g | Sashimi grade |
| Cucumber | 1 piece | Seedless |
Why you will love this recipe
- Traditional taste: Authentic rice seasoning balance.
- Fresh ingredients: Focus on high-quality fish and crisp vegetables.
- Skill development: Learn the essential rolling technique.
Success guaranteed: Follow the rice cooling process carefully to achieve the perfect texture.
Recipe overview
Prep: 30 min | Cooking: 60 min | Difficulty: Advanced | Portions: 6 | Type: Main dish | Origin: Japan
Detailed instructions
Overall progress: 0% complete
Phase 1: Rice Preparation – 45 min
Appliances: Rice cooker or pot
1. Wash the rice until the water runs clear. Cook the rice in a rice cooker or pot with water (1:1 ratio). Once cooked, let it rest for 10 minutes covered.
VKB: Visual check point (VKB): The grains should be translucent and soft, but not mushy.
Before moving to the next step:
Ensure the rice has cooled slightly before adding the vinegar mix.
Phase 2: Seasoning – 5 min
Appliances: Small saucepan
2. Gently heat the rice vinegar with sugar and salt in a small saucepan until dissolved. Pour this over the cooked rice and fold gently using a wooden spatula.
VKB: The rice should have a glossy sheen after mixing.
Before moving to the next step:
Cool the rice to room temperature.
Phase 3: Ingredient Prep – 15 min
Appliances: None
3. Slice the salmon into long, thin strips. Cut the cucumber into thin matchsticks, removing the seeds first.
VKB: Ingredients should be cut in uniform lengths.
Before moving to the next step:
Keep the fish chilled.
Phase 4: Rolling – 25 min
Appliances: Bamboo mat
4. Place a nori sheet on the bamboo mat. Spread a thin layer of rice over the sheet, leaving a 2 cm margin at the top. Arrange fish and cucumber in the centre.
VKB: Ensure the rice layer is even.
Before moving to the next step:
Tighten the roll carefully.
Phase 5: Slicing – 0 min
Appliances: Sharp knife
5. Wet the knife blade. Cut the roll into 8 equal pieces using a smooth, single motion.
VKB: The cut should be clean without squashing the roll.
Phase 6: Serving – 0 min
Appliances: None
6. Arrange on a plate and serve immediately with soy sauce, wasabi, and ginger.
VKB: Presentation should be aesthetically pleasing.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo mat | 24×24 cm | Cling film | Loose roll |
| Sharp knife | 20 cm blade | Chef’s knife | Crushed roll |
| Wooden spatula | Standard | Plastic | Mushy rice |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 152.0 kcal | 380.0 kcal | 2280.0 kcal |
| Fat | 1.7 g | 4.2 g | 25.2 g |
| of which saturates | 0.3 g | 0.8 g | 4.8 g |
| Carbohydrates | 28.8 g | 72.0 g | 432.0 g |
| of which sugars | 4.0 g | 10.0 g | 60.0 g |
| Protein | 5.8 g | 14.5 g | 87.0 g |
| Salt | 0.4 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a fan to cool the rice quickly for a better texture.
- Tip 2: Always use sashimi-grade fish for raw preparations.
- Tip 3: Keep a bowl of water with vinegar to dip your fingers in.
- Tip 4: Slice the sushi with a single stroke to avoid tearing the nori.
Scientific background
The key to sushi is the starch gelatinisation and the osmotic balance achieved by the vinegar, salt, and sugar mixture. The vinegar inhibits bacterial growth while the sugar and salt balance the acidity, creating a unique flavour profile that enhances the freshness of the raw ingredients.
Fine Dining – Professional techniques
- Plate composition: Arrange in an asymmetric pattern for visual interest.
- Textural contrasts: Combine soft fish with crisp cucumber.
- Temperature contrast: Keep the rice at room temperature while serving chilled fish.
- Aromatic garnishes: Use micro-greens or shiso leaves for a fresh finish.
Sensory radar
- Appearance: Vibrant colours of salmon and green cucumber against dark nori.
- Aroma: Fresh ocean scent with a subtle vinegar tang.
- Taste: A balance of sweet, salty, and acidic notes.
- Texture: Sticky rice contrasting with firm fish and crunchy cucumber.
Pairing
- BEER: Japanese rice lager.
- WINE: Dry Riesling.
- NON-ALCOHOLIC: Sencha green tea.
Various preparation variants
- Vegetarian Sushi: Replace salmon with avocado and pickled daikon for a fresh, plant-based version.
- Spicy Tuna Roll: Mix tuna with a little spicy mayonnaise and spring onion for a bold flavour profile.
Allergens and dietary information
Contains: Fish, Soya • Gluten: Soy sauce contains wheat • Not suitable for: Those with raw fish allergies.
Suitable for
Special occasions, light dinners, or as part of a Japanese feast.
Substitution catalog
- Salmon: Tuna or prawns.
- Cucumber: Avocado or bell pepper.
FAQ
Can I use normal rice?
No, sushi requires short-grain rice for its specific stickiness.
How fresh must the fish be?
Always use sashimi-grade fish from a reputable source.
Why does my nori get soggy?
Roll and serve immediately, or keep in an airtight container.
Can I make this ahead?
Rice can be seasoned in advance, but assemble rolls just before serving.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the rice in two batches; assemble rolls just before the guests arrive. • 20+ people: Consider a sushi bar setup where guests can help roll their own pieces.
Sides and Serving
- Miso soup – warm and comforting (not included in the recipe)
- Edamame – lightly salted steamed soybeans (not included in the recipe)
Serving: Serve with soy sauce, wasabi, and pickled ginger on the side.
Storage and reheating
Fridge: 1 day • Freezer: Not suitable • Reheating: Not required, serve at room temperature.
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Common mistakes
- Overcooking rice – Results in a mushy texture that ruins the sushi roll.
- Using too much vinegar – Masks the delicate flavour of the fish.
- Loose rolling – The sushi will fall apart when sliced or eaten.
- Dull knife – Leads to squashed rolls rather than clean, professional slices.