1. Gather Your Ingredients and Tools:

• Fish and Fillings: Fresh, sushi-grade fish (such as tuna, salmon), vegetables (like cucumber, avocado), and other fillings (like crab, eel).
• Rice: Short-grain sushi rice.
• Nori: Seaweed sheets.
• Condiments: Soy sauce, wasabi, pickled ginger.
• Tools: Bamboo sushi mat (makisu), sharp knife, bowl of water, rice paddle (shamoji).

2. Prepare the Sushi Rice:

• Rinse the sushi rice under cold water until the water runs clear.
• Cook the rice according to package instructions.
• While the rice is still hot, transfer it to a large bowl.
• Mix in sushi vinegar (a combination of rice vinegar, sugar, and salt) and let the rice cool to room temperature.

3. Slice the Fish and Vegetables:

• Use a sharp knife to cut the fish into thin slices or small strips.
• Slice vegetables into thin, even strips for easy rolling.

4. Set Up Your Rolling Station:

• Lay out your bamboo mat and cover it with plastic wrap for easy cleaning.
• Place a sheet of nori on the mat, shiny side down.

5. Spread the Rice:

• Wet your hands to prevent the rice from sticking.
• Spread a thin, even layer of rice over the nori, leaving a small border at the top edge.

6. Add Fillings:

• Place your fish, vegetables, and other fillings in a line across the middle of the rice.

7. Roll the Sushi:

• Using the bamboo mat, carefully lift the edge of the nori closest to you and fold it over the fillings.
• Press gently but firmly to shape the roll.
• Continue rolling, using the mat to guide you, until you reach the end of the nori.

8. Slice the Sushi Roll:

• Wet your knife to prevent sticking.
• Cut the roll into even pieces, typically 6-8 per roll.

9. Serve and Enjoy:

• Arrange the sushi pieces on a plate.
• Serve with soy sauce, wasabi, and pickled ginger.

10. Tips for Pro-Level Sushi:

• Use the freshest ingredients possible.
• Practice makes perfect – don’t get discouraged by early attempts.
• Experiment with different fillings and techniques to find your style.
• Watch tutorial videos for visual guidance and inspiration.