Ingredients:

• Fresh raw tuna or salmon (high quality, sushi-grade)
• Sushi rice (short-grain, sticky rice)
• Rice vinegar, sugar, and salt (to season the rice)
• Nori (dried seaweed sheets)
• Soy sauce (for dipping)
• Wasabi (a spicy green paste)
• Pickled ginger (served on the side for cleansing the palate)

Preparation:

1. Rinse and cook the sushi rice thoroughly. Once done, mix it with rice vinegar, sugar, and a pinch of salt. Let the rice cool to room temperature.
2. Carefully slice the raw fish into thin pieces using a sharp knife.
3. Place a sheet of nori on a bamboo rolling mat. Spread a thin layer of sushi rice evenly over the nori.
4. Add slices of fish and optionally vegetables like cucumber or avocado.
5. Gently roll the sushi using the mat and slice it into bite-sized pieces.
6. Serve with soy sauce, a dab of wasabi, and pickled ginger.
7.  

• There are several types of sushi: Maki (rolled), Nigiri (fish on top of rice), Sashimi (just raw fish), etc.
• Sushi is not only delicious but also nutritious—rich in omega-3 fatty acids and low in fat when prepared traditionally.