# What Goes In:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Fillings & Toppings
06 - 3.5 ounces fresh sushi-grade salmon, thinly sliced
07 - 3.5 ounces fresh sushi-grade tuna, thinly sliced
08 - 1/2 avocado, thinly sliced
09 - 1/2 cucumber, seeds removed, thinly sliced
10 - 4 sheets nori (seaweed), halved
11 - 2 tablespoons black sesame seeds
→ Garnishes & Sail Materials
12 - 8 thin slices daikon radish or carrot for sails
13 - 8 small bamboo skewers or toothpicks
14 - 1 tablespoon pickled ginger
15 - 1 tablespoon wasabi
16 - 2 tablespoons soy sauce (gluten-free if needed)
# How to Make It:
01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
03 - Place a half-sheet of nori shiny side down. With wet hands, shape approximately 2 tablespoons of sushi rice into a small log and place it lengthwise on the nori.
04 - Top each rice log with slices of salmon, tuna, avocado, and cucumber as desired. Sprinkle evenly with black sesame seeds.
05 - Roll the nori around the rice and toppings, leaving the top open to resemble a boat shape.
06 - Thread a daikon or carrot slice onto a bamboo skewer or toothpick and insert it upright into each sushi boat. Arrange the boats on a platter and garnish with pickled ginger. Serve alongside wasabi and soy sauce.
