When I lived in Japan, I didn’t eat much meat. I still don’t and I’m not confident making sushi with raw fish … yet.

My go-to roll has always been kappamaki かっぱ巻き, cucumber roll, which is widely available in Japan.

It’s a type of hosomaki 細巻き, which are skinny rolls made with a single ingredient (usually a fish or vegetable).

I feel like they make sushi really accessible.

Sushi rice—known as shari or しゃり sumeshi 酢飯—is the subtly seasoned foundation of countless Japanese dishes, from maki rolls to nigiri.

Mastering the method for preparing perfect sushi rice at home means unlocking the true flavour and texture of Japanese cuisine.

In this recipe, we walk through the essentials: properly rinsing, cooking, and seasoning short-grain rice to achieve the perfect balance of stickiness, tang, and shine.

This technique has roots in a centuries-old fermentation tradition, and today it’s key to sushi made with intention and care.