Write a check list about Preparing sushi

Fresh fish (salmon, tuna, etc.)

Sushi rice

Nori (seaweed sheets)

Soy sauce

Wasabi

Pickled ginger

Sesame seeds

Bamboo sushi mat

Rice vinegar

Mirin (sweet rice wine)

Sugar

Salt

Rinse sushi rice under cold water until the water runs clear

Cook sushi rice according to package instructions, adding rice vinegar, mirin, sugar, and salt

Let the rice cool down to room temperature

Select high-quality fresh fish from a reputable supplier

Remove any bones from the fish

Slice the fish into thin, uniform pieces

Keep the fish refrigerated until ready to use

Lay a sheet of nori on the bamboo sushi mat

Wet your hands with water to prevent sticking

Spread a thin layer of sushi rice on the nori, leaving a small border at the top

Add a thin strip of wasabi along the center of the rice

Place your desired ingredients (fish, cucumber, avocado, etc.) on top of the wasabi

Roll the sushi tightly using the bamboo mat, applying gentle pressure

Moisten the border of the nori with water to seal the roll

Repeat the process for additional rolls

Wet a sharp knife with water to prevent sticking

Cut the sushi roll into bite-sized pieces (6-8 pieces per roll)

Arrange the sushi pieces on a plate

Serve with soy sauce, pickled ginger, and additional wasabi on the side

Sprinkle sesame seeds on top for added flavor (optional)

Wash and dry all utensils and equipment used

Store any leftover sushi in an airtight container in the refrigerator

Discard any unused fish or ingredients properly

Clean the preparation area thoroughly