Assuming 6 people at the party.
Sushi Rice:
9 cups dry rice cooked.
Estimate 1.5 cups rice per person. This way you’ll have leftovers. For 6 people I made 6 cups (dry) rice and we kept having to make more and more.
2 packages (of 10 sheets) Nori Seaweed sheets (depending how many rolls you want to make)
Sushi grade fish - some options are tuna, salmon, eel (this comes frozen so let it thaw), fish roe, cooked shrimp, scallops. Note: if you got seaweed salad, tuna belly, hamachi, salmon, tuna, shrimp, eel, roe that would probably be enough to substantially feed 7-8 people
Thinly sliced avocado
Thinly sliced cucumber
Optional - pickled ginger, wasabi, seaweed salad, edamame, soy sauce, ponzu
Don’t forget some fun crunchy add-ons and spicy mayo
The Prep
Cook rice.
Slice fish into thin slices.
After rice is done cooking, in front of a fan, paddle in the seasoned vinegar.
To make sushi:
Place plastic wrap on a bamboo mat with a sheet of seaweed on top (rough side down) and spread out a small amount of rice on top (less is more!).
Place fish and other ingredients in thin line across bottom.
Roll up using mat and make seal by placing water with your fingertips on the inside of roll and continue to roll until it seals shut.
Slice into bite sized pieces with a sharp knife.
And enjoy with soy sauce or ponzu!
