International Business Seminars

Sushi’s history dates back centuries, evolving from Southeast Asia’s rice preservation methods to Japan’s narezushi, where fish was fermented then stored with cooked rice.

The 17th-century Edo period introduced vinegar-seasoned rice and fresher fish marination. Then in the 19th century, Hanaya Yohei popularized the hand-pressed “nigiri” sushi, shaping what we recognize today.

Follow this recipe below to make delicious sushi rolls at home!

Ingredients You’ll Need:

• Sushi rice (1 cup)
• Nori seaweed sheets (2-4 sheets)
• Fresh fish or vegetables (e.g., tuna, salmon, cucumber, avocado)
• Rice vinegar (3 tablespoons)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Soy sauce, wasabi, and pickled ginger for serving

Instructions:

1. Prepare the Rice
   1. Rinse the sushi rice under cold water until the water runs clear.
   2. Cook the rice according to the package instructions.
   3. In a separate bowl, mix rice vinegar, sugar, and salt. Gently heat this mixture until the sugar dissolves.
   4. Once the rice is cooked, transfer it to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in to season. Let the rice cool to room temperature.
2. Prep the Ingredients
   1. Slice your chosen fish and vegetables into thin strips. Keep them about the same length for easy rolling.
3. Rolling the Sushi
   1. Place a bamboo sushi rolling mat on a clean surface.
   2. Lay a sheet of nori on the mat, shiny side down.
   3. Wet your hands to prevent sticking, and spread a thin, even layer of sushi rice on the nori, leaving about an inch at the top.
   4. Arrange your fish and vegetable fillings in the center of the rice.
4. Rolling Technique
   1. Using the bamboo mat, start rolling from the bottom edge while gently pressing the fillings in.
   2. Roll tightly but not too tight to avoid squeezing out the fillings.
   3. Moisten the top edge of the nori with water to seal the roll.
5. Slice and Serve
   1. Using a sharp knife dipped in water, carefully slice the roll into bite-sized pieces.
   2. Arrange your sushi pieces on a plate.
   3. Serve with soy sauce, wasabi, and pickled ginger on the side.