Ready To Roll Recipe

Prepare sushi rice

If rice is not cooked, cook short-grain sushi rice per package instructions to yield about 3 1/2 cups cooked. While warm, fold in the rice vinegar seasoning (3 tbs rice vinegar mixed with 1 tbs sugar and 1/2 tsp salt) until evenly coated. Fan rice to cool to body temperature. Keep covered with a damp towel.

Prepare fillings

Mix imitation crab or chopped cooked shrimp with 1 tbs mayonnaise for a California-style filling. Julienne cucumber and slice avocado thinly; toss cucumber briefly with a pinch of salt. If making a second roll with spicy mayo, combine 1 tbs mayo with a little sriracha (optional).

Assemble rolls

Place a bamboo mat on a flat surface and cover with plastic wrap. Place 1 nori sheet shiny-side down on the mat. Wet your hands with water (or lightly oil to prevent sticking) and spread about 3/4 to 1 cup of sushi rice into an even 1/4-inch layer leaving a 1-inch strip at the top edge. Sprinkle 1 tsp toasted sesame seeds over the rice if desired. Flip the nori so the rice faces down (for inside-out roll) or leave rice on outside for traditional roll. Arrange desired fillings (about 1/2 cup total: crab mix, cucumber, avocado) across the lower third of the sheet.

Roll and slice

Use the mat to roll the nori tightly over the filling, press firmly to seal, and finish rolling so the seam is down. Using a sharp, wet knife, slice each roll into 6–8 pieces. For two rolls, repeat the process with the remaining nori and fillings. Transfer to a serving plate.

Prepare nigiri rice

Portion the 1/2 cup reserved sushi rice into four small oblong mounds (about 2 tablespoons cooked rice each). Wet hands and gently press each mound into a compact oblong nigiri base; don't over-compress.

Slice fish

Using a very sharp knife, slice the sushi-grade salmon and tuna into four thin slices (approximately 1/8–1/4-inch thick and 2 inches long). Keep fish chilled until assembly.

Assemble sushi and sashimi

For 2 pieces of nigiri, place a dab (about 1/8 tsp) of wasabi on each rice mound and lay a slice of fish over it, pressing gently to adhere. For the remaining 2 pieces present as sashimi: arrange one slice each of salmon and tuna directly on the plate without rice. Keep sashimi chilled until serving.

Arrange the two rolls (sliced) on the serving platter alongside the 4 pieces of sushi/sashimi. Place small piles of pickled ginger and small teaspoons of wasabi on the plate. Serve with soy sauce in a small dipping dish. Provide chopsticks and napkins. Advise diners to use ginger between bites to cleanse the palate and to mix a small amount of wasabi into soy sauce only if desired.