Greatest Catch Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10 minutes. Transfer rice to a rice cooker or a heavy pot. Add 240 ml water, cover, and cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tsp sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Remove from heat and let cool slightly.

Transfer the hot cooked rice to a large shallow bowl (preferably wooden hangiri) and evenly pour the sushi vinegar over the rice. Use a rice paddle or wooden spatula to cut and fold the rice—do not mash—while fanning to cool to body temperature (about 5–8 minutes). Cover with a damp towel to keep slightly warm until assembly.

Prepare seafood: Pat the ahi tuna and salmon dry with paper towels. Dice the tuna into 1/4" pieces and thinly slice the salmon. Butterfly the cooked shrimp by cutting lengthwise leaving the tail intact, then press flat. Shred the imitation crab into bite-sized pieces.

Season tuna (optional): Toss diced tuna with 1 tsp soy sauce, 1/2 tsp sesame oil, and 1 tsp tobiko for a quick seasoned tartare if you want extra flavor. Keep remaining soy sauce for serving.

Prepare vegetables: Julienne the cucumber and remove seeds; thinly slice the avocado and toss lightly with a few drops of rice vinegar to slow browning.

Lay out nori sheets on the bamboo mat (shiny side down if applicable). Keep fillings within reach for quick assembly.

Make maki rolls (California-style and seafood rolls)

Place one nori sheet on the plastic-wrapped bamboo mat. Wet your hands lightly to prevent sticking and spread ~3/4 cup of sushi rice evenly over the nori, leaving a 1" strip at the top edge dry. Sprinkle a few toasted sesame seeds over the rice if desired. Flip the nori so rice faces down (for inside-out rolls) or keep rice side up for traditional rolls. Arrange cucumber, avocado, and shredded crab in a horizontal line across the center. Using the mat, roll firmly but gently to form a cylinder. Seal the edge with a few drops of water. Repeat for 3–4 rolls total.

Make nigiri

Wet your hands and form 12 small oval rice mounds (~2 tablespoons rice each) by gently compressing between your palms. Lightly brush each mound with a tiny amount of soy sauce. Lay a thin slice of salmon or a butterflied shrimp over each rice mound and press gently to adhere. For tuna, you can place a small spoonful of seasoned tuna tartare on top of rice mounds instead of a slice.

Top and finish: For some rolls, brush unagi sauce on top and sprinkle tobiko and scallions. For spicy mayo finishing, pipe or drizzle spicy mayo on rolls or nigiri. Garnish with microgreens or shiso leaves as desired.

Using a very sharp knife moistened with water (wipe between cuts), slice each roll into 6–8 pieces. Arrange assorted pieces (rolls and nigiri) on a platter. Place small bowls with soy sauce, wasabi paste, and pickled ginger alongside for guests.

Garnish the platter with remaining tobiko, toasted sesame seeds, and sliced scallions. Serve immediately at room temperature with soy sauce and wasabi on the side.