Sushi Assorted Selection Recipe

Rinse rice

Place 3 cups sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs clear (about 3–5 minutes). Drain thoroughly.

Cook rice

Combine rinsed rice and 3.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover and cook 15 minutes, then remove from heat and let sit covered 10 minutes.

Make sushi vinegar

While rice cooks, combine 0.5 cup rice vinegar, 3 tbs sugar, and 1.5 tsp salt in a small saucepan over low heat. Stir just until sugar dissolves; do not boil. Remove from heat and cool slightly.

Season rice

Transfer hot rice to a large wooden or wide nonreactive bowl. Pour sushi vinegar over rice and gently cut and fold with a rice paddle or spatula to coat while fanning the rice to cool to near room temperature. Do not mash; aim for glossy, separate grains.

Prepare shrimp

If using raw shrimp, cook and butterfly: bring a pot of water to a boil, add shrimp 1–2 minutes until opaque, drain, chill, then butterfly and press flat. If using pre-cooked ebi, simply butterfly and chill.

Form nigiri rice

Wet your hands with a vinegar-water mixture (1 tbs rice vinegar + 1/2 cup water) to prevent sticking. Take about 2 tablespoons of seasoned rice and form an oblong mound (~1.5 inches long) by gently pressing and shaping with fingers.

Assemble fish nigiri

Place a small dab (~1/8 tsp) of wasabi on the underside of each fish slice. Lay the fish slice over the rice mound and press gently to adhere. Make 8 tuna nigiri and 8 salmon nigiri (adjust quantity per portion).

Assemble shrimp nigiri

Place a thin smear of wasabi on each shrimp underbelly, then sit the butterflied shrimp over shaped rice and press lightly to adhere. Make 8 shrimp nigiri.

Garnish

Plate nigiri with pickled ginger and additional wasabi. Serve with soy sauce on the side for dipping.

Prepare fillings

Toss shredded crab with 3 tbs mayonnaise and 2 tbs sliced green onion. Have cucumber julienne and avocado slices ready. Toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes.

Assemble maki (traditional roll)

Place a nori sheet shiny-side down on a bamboo mat covered with plastic wrap. With wet hands, spread about 3/4 cup seasoned rice in an even layer over the nori, leaving a 1-inch strip at the top free of rice. Sprinkle a few sesame seeds over the rice. Flip the nori so rice side is down (optional for inside-out roll) or keep rice on the outside for uramaki.

Add fillings and roll

Along the edge closest to you, place a 2–3 tbs line of crab mayo mixture, a few cucumber sticks, and 3–4 avocado slices. Using the mat, lift the edge and roll away from you, pressing gently to form a tight cylinder. Seal edge with a little water.

Cut rolls

Using a very sharp knife dipped in water, cut the roll into 6–8 even pieces. Wipe the knife clean between cuts for neat slices.

Make variations

Repeat with remaining nori to make at least 4 rolls total, varying fillings (e.g., avocado+cucumber only, crab mayo, or spicy mayo+salmon). Drizzle some rolls with unagi sauce or spicy mayo and sprinkle toasted sesame seeds.

Prepare sauces

Pour soy sauce into small dipping bowls. If spicy mayo not prepared, mix 3 tbs mayonnaise with 1–1.5 tbs sriracha to taste and thin with 1 tsp lemon juice or water if needed.

Arrange assorted selection

Arrange a mix of nigiri (tuna, salmon, shrimp) and sliced maki rolls on a platter. Garnish with pickled ginger, extra wasabi, and a small bowl of soy sauce. Add a drizzle of unagi sauce or spicy mayo over selected rolls for contrast.

Serve

Serve immediately at room temperature. Recommend eating within 1 hour for best texture; keep raw fish chilled until just before serving.