Katana Sushi . Guide to prepare Katana Sushi:

1- Cook the Rice: Start by washing 2 cups of sushi rice in cold water until the water runs clear. Drain the rice and add it to a pot with 2 1/4 cups of water. Bring it to a boil and then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked. Once done, remove the pot from heat and let it sit covered for another 10-15 minutes.

2- Season the Rice: In a small bowl, mix 1/4 cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until the sugar dissolves. Transfer the cooked rice to a large bowl and sprinkle the seasoning mixture over it. Use a spatula to gently mix and coat the rice evenly.

3- Prep the Fillings: While the rice is cooking, you can prepare the fillings for your sushi rolls. You can use a variety of ingredients, such as raw fish, cooked shrimp, avocado, cucumber, carrot, and more. Cut them into thin slices or small pieces as per your preference.

4- Roll the Sushi: Lay a sheet of nori seaweed on a sushi mat or a clean kitchen towel. Spread a layer of seasoned sushi rice on top of the nori, leaving a 1-inch border at the top edge. Arrange the fillings on the rice in a line across the width of the sheet. Grab the bottom edge of the mat/towel and roll it up tightly, pressing down gently as you go. When you reach the top edge, moisten it with a bit of water or rice vinegar to help seal the roll.

5- Slice and Serve: Using a sharp knife, cut the sushi roll into slices about 1 inch wide. For best results, wet the knife with water or vinegar between each cut. Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger.