Sushi

Step 1

Cook the 2 cups sushi rice according to package directions, then let it cool slightly until warm but not hot, about 10 minutes.

Step 2

In a small bowl, mix the 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this into the warm rice, then let it cool to room temperature.

Step 3

Slice the 8 oz fish into thin strips about 1/2 inch wide. Cut each of the 4 nori sheets in half crosswise.

Step 4

Place a nori half on a bamboo mat or your palm. Spread a thin layer of rice over the nori, leaving a 1-inch strip at the top edge. Lay a few fish strips across the center.

Step 5

Roll tightly from the bottom, using the bare nori edge to seal. Slice each roll into 6 pieces and serve with soy sauce, wasabi, and pickled ginger if you have them.