Build Any
Sushi
You Want

Three things: the right rice (short-grain Japanese, never long-grain or jasmine), the right ratio (1:1.1 rice to water), and the right seasoning applied while the rice is still hot (rice vinegar, sugar, salt). Fan the rice while folding in the seasoning — this is what gives sushi rice its shine and slightly sticky texture. Never refrigerate sushi rice. It kills the texture completely.

Inarizushi (稲荷寿司) is one of the oldest and most beloved forms of sushi — seasoned sushi rice packed inside aburaage, which are deep-fried tofu pouches simmered in a sweet-savory dashi broth (soy, mirin, sugar). No fish, no seaweed, no rolling. The tofu pouch is the entire vessel. It is named after the Shinto deity Inari, and foxes (Inari's messengers) are said to love aburaage. It's sweeter and simpler than other sushi styles and deeply satisfying.

Maki (巻き) is the standard roll — nori on the outside, rice inside. Uramaki (裏巻き) is the inside-out version invented in the US — rice on the outside, nori inside. A California Roll is uramaki. Hosomaki (細巻き) is a thin roll made with only one filling (usually tuna or cucumber), using just half a sheet of nori. It's the most minimal, purist style.

Three causes: too much rice (use less than you think — a thin, even layer), over-filling (two or three ingredients max), and rolling too loosely. The bamboo mat does the work — apply firm, even pressure as you roll, and seal the edge with a little water on the nori. Let the roll sit seam-side down for 30 seconds before cutting. Wet your knife before each cut and use a single clean forward motion — never saw.

Yes, with the right sourcing. Buy sushi-grade or sashimi-grade fish from a reputable fishmonger — this means it was frozen to FDA-required temperatures (-4°F for 7 days or -31°F for 15 hours) to kill parasites. Tuna is generally considered the safest raw fish due to its biology. Keep it cold, use it the same day, and when in doubt, ask your fishmonger directly.