Lucky Neko Recipe
Make Lucky Neko Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Filling
Garnish
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a pot, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 20 minutes. Remove from heat and let sit for 10 minutes without lifting the lid.
- 3
Season the Rice
In a small saucepan, combine the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Transfer the cooked rice to a large bowl, pour the vinegar mixture over the rice, and gently fold to combine. Allow it to cool to room temperature.
Prepare the Filling
- 4
Slice the Tuna
Using a sharp knife, slice the fresh tuna into thin strips, about 0.5 cm thick.
- 5
- 6
Prepare Cream Cheese
Soften the cream cheese slightly at room temperature for easier spreading.
Assemble the Sushi
- 7
Lay Out the Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 8
Spread the Rice
Wet your hands with water to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving a 2 cm border at the top.
- 9
Add Fillings
Place a few slices of tuna, avocado, cucumber, and a line of cream cheese in the center of the rice.
- 10
Roll the Sushi
Using the mat, roll the sushi away from you, pressing gently but firmly to shape it into a roll. Seal the edge with a little water.
- 11
Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.
Serve
- 12
Garnish and Serve
Sprinkle sesame seeds on top, and serve with soy sauce, wasabi, and pickled ginger on the side.
