Make your own sushi - this is one of the most popular style of sushi to enjoy at home. Preparation is a breeze, and no need to fret about getting raw fish; my go to toppings are avocado, cucumber, smoked salmon, and surimi (imitation crab).
All you need is sushi rice, nori seaweed, and your choice of toppings.
3 Japanese rice cups (450g) - short grain rice
5 Tablespoons (75cc) - rice vinegar
2 Tablespoons (24g) - sugar
2 Teaspoons (12g) - salt
In a small jar, combine the rice vinegar, sugar and salt and mix well. Ideally, make it the day before and put it in the fridge so it is dissolved by the time you make the rice. Some recipes say it doesn't have to be dissolved, since it will be mixed into hot rice.
Rinse rice in cold water, then cook in a rice cooker following instructions, but with slightly less water. This way the cooked rice will be on the firm side. Set to finish cooking about an hour before the planned meal time. (see note)
When rice is cooked, pour the vinegar into the rice cooker and gently fold it in with a spatula. Optional - get somebody to fan the hot rice while you mix it so extra moisture evaporates. Dump the sushi rice to a larger container such as a Pyrex 9 x 13 dish, and continue until evenly mixed. Cover with a damp cloth, squeezed tightly, to prevent it from drying out. Keep in room temperature.
Note: Because of the vinegar, sushi rice will keep in a cool room temperature for half a day or more. However, if it has come in contact with raw fish and other toppings, put it in the fridge and eat within a day.
1 bag (20-30 sheets) - Nori seaweed - cut in quarters.
Really good nori seaweed melts in your mouth. Just like coffee beans and tea leaves, there are different grades of nori seaweed. Naturally, good fresh nori and mediocre or old nori is as different as fresh brewed tea and a cup from a tea bag.
Try your local and online options, and if you have a lucky friend who is travelling to Japan, ask if they can get you some. Then use it at the earliest opportunity. Even good nori will turn mediocre when stored too long, so enjoy it while it's fresh.
Avocado - peel and slice
Cucumber - cut into strips
Smoked Salmon - cut into strips
Surimi - leave as is, or cut in half
Sashimi quality fish, shrimp, etc.
Soy sauce - use Tamari soy sauce for gluten free
Wasabi - from powder or tube, unless you have a stream to grow your own. Even though they look similar, the Japanese wasabi paste is more potent than the concoction that is slapped to a store bought sushi plate.
Yuzu pepper - personally, I like this better than wasabi.
Pickled ginger