Sushi Lunch Specials Recipe

Rinse and Cook Rice

Place 3 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water until runoff is nearly clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 360 ml water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil over medium-high, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare Seasoning

While rice cooks, combine 6 tbs rice vinegar, 3 tbs granulated sugar and 1 tsp fine salt in a small saucepan. Warm gently over low heat, stirring, just until sugar and salt dissolve. Do not boil. Remove from heat and cool slightly.

Season Rice

Transfer cooked rice to a wide, shallow wooden or non-reactive bowl (hangiri or large bowl). Pour vinegar mixture evenly over rice. Using a rice paddle or wooden spatula, fold rice with cutting motions to mix and fan with a handheld fan or piece of cardboard to cool quickly until rice is slightly glossy and at room temperature (about 10–12 minutes). Cover with a damp cloth to keep moist until use.

Prepare Fish & Proteins

Keep sashimi-grade salmon and tuna chilled until ready to slice. Using a very sharp knife dipped in water and wiped dry between cuts, slice salmon and tuna into 3–4 mm thick, 6–8 cm long sashimi slices for nigiri or into long strips (for maki). Halve cooked shrimp lengthwise if large. Shred imitation crab into thin strips. Keep proteins chilled on ice until assembly.

Prepare Vegetables & Condiments

Julienne 1 cucumber and slice 2 avocados thinly right before assembly to prevent browning (toss avocado slices lightly with a squeeze of lemon if desired). Thinly slice 2 green onions. Mix 4 tbs mayonnaise with 1 tbs sriracha in a small bowl to make spicy mayo; serve extra plain mayo if preferred. Arrange pickled ginger, wasabi paste and soy sauce on serving trays.

Assemble Maki Rolls (Classic Rolls) - Makes about 8 rolls

Place 1 nori sheet shiny side down on a bamboo mat covered with plastic wrap. Wet hands with a mixture of water and a little rice vinegar to prevent sticking. Spread a thin, even layer of seasoned rice over the nori, leaving a 2 cm (3/4 inch) uncovered strip at the top edge. Sprinkle a light pinch of toasted sesame seeds over rice. Arrange filling down the center: choose combinations such as tuna + cucumber + green onion, salmon + avocado + cucumber, or shrimp + imitation crab + mayo. Use the bamboo mat to tightly roll the nori away from you, pressing gently to form a firm cylinder. Seal the roll by moistening the exposed nori edge with water. Repeat with remaining nori and fillings.

Cut Rolls

With a sharp, wet knife, cut each roll into 6–8 pieces. Wipe the knife clean and wet between cuts to maintain clean slices. Arrange rolls on plates, garnish with extra sesame seeds and a thin line of spicy mayo on top if desired.

Make Nigiri (Optional)

To make nigiri, wet hands and form small oblong rice mounds (about 20–25 g rice each). Lightly dab a small amount of wasabi on top of each rice mound, then press a sashimi slice (salmon, tuna or shrimp) over it, pressing gently to adhere. Arrange nigiri on a serving platter with pickled ginger and soy sauce on the side.

Prepare Side Salad

Toss 200 g mixed salad greens with 80 ml sesame dressing just before serving to avoid wilting. Divide salad into lunch portions.

Plate and Garnish

For each lunch special plate, include a selection of 6–8 sushi pieces (maki and/or nigiri), a small portion of pickled ginger (about 15 g), a pea-sized portion of wasabi (about 1/2 tsp), a ramekin of soy sauce (about 30–60 ml), and a side salad with a lemon wedge. Garnish rolls with extra green onion, sesame seeds, or a drizzle of spicy mayo as desired.

Keep the prepared sushi chilled until served (but not refrigerated on ice for too long—serve within 2 hours for best quality). Clean and sanitize knives and work surfaces between different types of fish. Wrap unused bamboo mat with plastic wrap for reuse. Maintain proper food safety for sashimi-grade fish: keep at 4°C (39°F) or below before service and consume fresh.