The heart of any great sushi is perfectly seasoned vinegar rice. Choose Japanese short-grain rice and rinse it thoroughly under cold water until clear, then drain in a colander for 30 minutes. Place in a saucepan with water (30 cl for 300 g rice). Cover, bring to a boil, and cook on high for 5 minutes. Reduce heat and simmer for 10 minutes, then rest covered for 10 more minutes—never lift the lid. In a small saucepan, dissolve 2 tablespoons sugar and ½ tablespoon salt in 4 tablespoons rice vinegar. Cool slightly, then gently fold into the warm rice in batches. Cover with a damp cloth if not using immediately.
Nigiri sushi are simple yet elegant: vinegared rice topped with fresh raw fish. Shape the rice by hand into oblong, slightly flattened ovals. Place a 0.5 cm-thick slice of fish on top. For enhanced flavor, add a dab of wasabi between rice and fish. Press gently to secure—your nigiri are ready.
Maki sushi combine vinegar rice, nori sheets, and fillings like raw fish, avocado, cucumber, or wasabi. Spread rice thinly over the nori. Arrange fillings in a line along one edge, then roll tightly using a bamboo mat. Slice the roll into equal sections with a sharp knife.
