Sushi* Combination Recipe
An assortment of fresh nigiri and a California† Roll served with soup and salad.
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.
Sushi Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Transfer the cooked rice to a large bowl, and gently fold in the vinegar mixture. Allow rice to cool to room temperature.
- 3
Prepare the California Roll Filling
Slice the avocado and cucumber into thin strips. In a bowl, mix the crab meat with a bit of mayonnaise (optional) for flavor.
- 4
Roll the California Roll
Place a nori sheet on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Place the crab meat, avocado, and cucumber in a line across the center of the rice. Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a bit of water.
- 5
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Repeat with remaining nori sheets.
- 6
Prepare the Nigiri
With wet hands, shape small balls of sushi rice and top each with a slice of fresh fish. Optionally, you can use a small amount of wasabi between the rice and fish.
- 7
Serve
Arrange the nigiri and California rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side. Accompany with miso soup and a side salad for a complete meal.
