Nozomi Boutique Recipe

Rinse the rice

Place 2 cups short-grain Japanese rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand until the water runs clear (about 4–6 rinses) to remove excess starch. Drain thoroughly.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Prepare sushi vinegar

While the rice cooks, whisk together 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl until sugar dissolves. Warm slightly if needed to help dissolve (do not boil).

Season rice

Transfer cooked rice to a large shallow wooden or glass bowl (hangiri if available). Gently fold the sushi vinegar into the rice with a rice paddle or wooden spoon using cutting and fanning motions — do not smash. Fan the rice as you fold to cool it quickly to near room temperature. Cover with a damp towel until ready to use.

Prepare fish and produce

Keep the sashimi-grade tuna and salmon chilled until ready to slice. Using a very sharp knife, slice the tuna and salmon into thin strips or slices suitable for layering on pressed sushi or nigiri (about 1/8 inch thick). Slice avocado into thin slices and toss with a few drops of lemon to prevent browning. Julienne cucumber and thinly slice scallions.

Make spicy mayo

In a small bowl, combine 3 tbs Japanese mayonnaise with 1 tbs sriracha. Adjust heat to taste. Transfer to a squeeze bottle or small serving bowl.

Make seasoned soy dipping

Mix 1/2 cup low-sodium soy sauce with 2 tbs mirin, 1 tsp sesame oil and 2 tbs ponzu (if using) in a shallow dish for dipping or drizzling. Taste and adjust for salt or acidity.

Assemble Nozomi-style sushi (pressed/oshizushi or boutique pieces)

Option A — Pressed sushi (oshizushi): Line the bottom of an oshibako (press) or a small rectangular mold with plastic wrap. Spread a thin layer of seasoned sushi rice evenly (about 1/2 inch). Arrange slices of tuna and salmon in an attractive alternating pattern directly on the rice, leaving small gaps filled with avocado and cucumber where desired. Add a light drizzle of seasoned soy and a thin line of spicy mayo. Cover with another thin layer of rice if you prefer the fish inside, or leave fish exposed on top for a boutique look. Cover with the top of the press and press firmly for 60–90 seconds. Unmold and slice into 6–8 pieces with a wet sharp knife, wiping knife between cuts. Option B — Boutique nigiri/stacked bites: Wet hands with water mixed with a little rice vinegar. Shape small oblong rice portions (about 2 tablespoons each). Top each with a slice of tuna or salmon, a sliver of avocado, a dot of spicy mayo, and a sprinkle of scallion. For stacked bites, alternately layer rice, fish, avocado and finish with a teeny dot of wasabi between fish and rice if desired.

Finish and plate

Arrange the Nozomi Boutique pieces on a platter. Garnish with nori strips, toasted sesame seeds, microgreens or shiso leaves, and a light dusting of furikake if using. Place pickled ginger and lemon wedges alongside. Serve the seasoned soy in small bowls for dipping and place wasabi and additional spicy mayo on the side.

Serve

Serve immediately at room temperature. Encourage diners to take a piece, dip lightly into seasoned soy, and enjoy with pickled ginger between bites. Leftover rice should be refrigerated and consumed within 24 hours; fish should be kept chilled and used the same day.

Keep raw fish refrigerated until assembly. Use very sharp, clean knives and sanitize surfaces. Wrap the sushi mat in plastic to prevent rice sticking and to keep the mat clean. Wipe the blade between cuts with a damp cloth to get clean slices.