Every year on June 18, food lovers around the world come together to celebrate International Sushi Day – a day dedicated to one of Japan’s most iconic and beloved culinary exports. What started as a way to preserve fish centuries ago has transformed into a global food phenomenon, enjoyed everywhere from Tokyo to London.

Sushi, in its many forms, is about more than just raw fish. It’s a balance of texture, flavour, and precision. Whether you’re into delicate nigiri, playful hand rolls, or classic maki (like we’re making today), there’s something about sushi that feels special – maybe it’s the ritual of dipping, the freshness of the ingredients, or the sheer variety of flavours.

Ingredients

(Makes about 4–6 rolls)

• 2 cups sushi rice
• 2 cups water (for cooking)
• 1/4 cup rice vinegar
• 1½ tbsp sugar
• 1 tsp salt
• 4–6 sheets nori (seaweed)
• 100g fresh sushi-grade tuna, sliced into thin strips
• 1 small avocado, sliced
• 1 small cucumber, julienned
• Wasabi (optional)
• Soy sauce, for dipping
• Bamboo sushi mat, for rolling

Method

1. Rinse the rice under cold water until the water runs clear.
2. Add the rinsed rice and 2 cups of water to a pot or rice cooker. Cook according to your device instructions or bring to a boil, then simmer covered for 15 minutes. Let it stand for 10 minutes off the heat.
3. While the rice rests, gently warm the vinegar, sugar and salt in a small saucepan until dissolved (don’t boil).
4. Transfer the rice to a large bowl (ideally wooden or non-metallic) and slowly fold in the vinegar mixture using a wooden spoon or rice paddle.
5. Cover the seasoned rice with a damp cloth and let it cool to room temperature before using.
6. Lay a sheet of nori on a bamboo mat, shiny side down.
7. With wet hands, gently press a thin layer of rice over the nori, leaving about 2 cm at the top edge clear.
8. Lay a few strips of tuna, avocado and cucumber across the rice, about 3–4 cm from the bottom edge.
9. Add a small dab of wasabi if using.
10. Use the mat to roll the sushi tightly from the bottom up, sealing the edge with a bit of water.
11. Slice into 6–8 pieces using a sharp, damp knife.
12. Serve your rolls with soy sauce, pickled ginger and wasabi.