Sushi looks simple: rice, fish, a strip of seaweed. Yet the difference between a roll that tastes flat and one that sings lies almost entirely in what you buy before you pick up a bamboo mat. Good sushi is a study in balance, and that balance starts with the ingredients on your worktop. Whether you are joining a sushi making course or practising at home on a quiet Sunday, these are the components worth getting right.

The Rice: The Foundation of Every Roll

Sushi rice is not the long-grain stuff in your cupboard. You want short-grain japonica rice, sold as sushi rice or, at a push, pudding rice. Look for plump, slightly translucent grains that are high in starch. Rinse under cold running water until the water runs almost clear — usually three or four changes. This removes excess starch so the grains cook separately rather than turning to porridge. The classic ratio is one part rice to one and a quarter parts water by volume. Bring to the boil, cover, reduce to the lowest heat, and cook for 12 minutes. Rest, lid on, for 10 minutes. Never stir while cooking. You want grains that hold their shape but cling together when pressed.

Rice Vinegar and the Sushi Seasoning

Once cooked, the rice needs sushi vinegar — a blend of rice vinegar, sugar, and salt. Ready-made versions are fine, but making your own gives you control. For one cup of raw rice, use two tablespoons of rice vinegar, one tablespoon of caster sugar, and half a teaspoon of fine sea salt. Warm gently until the sugar and salt dissolve, then cool. Fold through the hot rice with a wooden paddle, using a cutting motion rather than stirring, and fan the rice as you go. This evaporates excess moisture and gives the rice its characteristic sheen. For a deeper, more savoury note, try akazu, a red rice vinegar favoured by some traditional chefs. It is darker and more robust, and pairs beautifully with oily fish.

Nori: Choosing and Handling Seaweed

Nori is toasted seaweed, sold in flat sheets. Quality matters: good nori is dark green to nearly black, with a clean, briny smell and no visible holes. Avoid sheets that look brown or smell musty — they will taste of dust and cardboard. Plain toasted sheets are what you want for rolling. Store nori in an airtight bag with a silica gel packet, away from light and moisture. If it goes soft, pass it briefly over a gas flame or in a dry pan until it crisps up again. When rolling, keep the shiny side down on your mat and the rough side up to catch the rice. Cut rolls with a sharp, wet knife, wiping between cuts.

Wasabi, Soy Sauce and the Condiment Balance

Real wasabi is a rhizome, grated fresh on a sharkskin grater. It is expensive and rarely found outside Japan. Most tubes and powders are horseradish with mustard and green colouring. That is fine for everyday sushi, but buy a reputable brand and use it sparingly — a little goes a long way. Soy sauce for sushi is shoyu, and for dipping you want a light or medium-bodied variety, not a heavy dark one. A splash of tamari works well if you are avoiding wheat. Never drown your roll. Dip the fish side, not the rice, so the rice does not absorb too much salt and fall apart. Pickled ginger, or gari, is a palate cleanser between pieces, not a topping. Wasabi and soy should complement, not compete.

Fresh Produce and Fillings

The best sushi is built on what is in season and impeccably fresh. For fish, you need sashimi-grade — frozen at the correct temperature to eliminate parasites and thawed safely in the fridge. Salmon, tuna, yellowtail, and mackerel are classic choices. Vegetarian fillings are just as rewarding: ripe but firm avocado, cucumber deseeded and cut into batons, pickled daikon, shiitake mushrooms simmered in soy and mirin, and tamagoyaki, the sweet rolled omelette. Use a sharp knife and cut everything to uniform thickness so each piece rolls evenly. Season vegetables lightly with salt or a splash of rice vinegar to lift their natural sweetness.

Bringing It Together at the Counter

With these ingredients on hand, your sushi will taste clean and balanced. A few habits make the difference. Keep your hands wet with tezu — a bowl of water with a splash of rice vinegar — so the rice does not stick. Work quickly and do not overfill your rolls. Taste as you go: a grain of rice, a dab of wasabi, a sip of soy. If you want to deepen your skills, a hands-on sushi making course will show you how to adjust seasoning to your own palate and how to handle fish safely. But the ingredients come first. Buy well, treat them simply, and the rest follows.