Rollin' Solo Recipe

Prepare sushi rice

Rinse 1.25 cups sushi rice under cold water until water runs mostly clear. Cook rice according to package instructions or in a rice cooker with 1.25 cups water (approximate). While rice cooks, mix 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. When rice is hot and cooked, transfer to a large shallow bowl, gently fold in the vinegar mixture with a wooden paddle or spatula to season and cool. Fan or allow to cool to near room temperature (30–45 minutes total).

Make spicy tuna filling

In a small bowl combine 3 oz finely diced sushi-grade tuna, 1 tbs mayonnaise, 1/2 tsp sriracha, 1/4 tsp sesame oil, 1 tsp thinly sliced scallion and 1/2 tsp toasted sesame seeds. Taste and adjust heat or mayo to preference. Keep chilled until assembly.

Assemble roll

Place 1 nori sheet, shiny side down, on a bamboo mat lined with plastic. Wet your hands with water to prevent sticking and spread a thin, even layer of prepared sushi rice over the nori leaving a 1/2-inch strip at the far edge clear. If using, place julienned cucumber along the near edge of the rice. With the filling toward you, place the spicy tuna mixture in a line across the rice. Use the mat to lift the near edge and roll tightly away from you, compressing into a firm cylinder. Seal the far edge with a little water.

Slice roll

Using a sharp, lightly moistened knife, slice the roll into 6–8 pieces. Wipe the knife between cuts for clean slices. Arrange 6 pieces on a plate with a small dollop of wasabi and pickled ginger on the side and a small dish of soy sauce for dipping.

Prepare fish

Keep fish chilled until ready to serve. For sashimi, slice 1–1.25 oz portions of salmon and tuna on the bias (45-degree angle) into 1/4-inch thick slices about 2–3 inches long. For nigiri, cut similar-size pieces (approx. 2–3 inches by 1 inch).

Form nigiri (if making nigiri)

If making nigiri for any pieces, wet your hands and take about 2 tablespoons (approx. 0.125 cup) of the prepared sushi rice and form into a small oblong mound. Lightly smear a very small pinch of wasabi onto the underside of each fish slice, then press the fish gently onto the rice mound to form nigiri. Repeat to make 2 nigiri per fish type or adjust so total pieces = 4.

Plate sashimi

If serving sashimi instead of nigiri, fan the slices on the plate with a small mound of pickled ginger and tiny dots of wasabi on the side. Keep chilled and serve immediately with soy sauce.

Arrange the selected 1 signature roll (6–8 pieces) and 4 pieces of sushi/sashimi on a serving plate. Provide small dishes of soy sauce, a small amount of wasabi and pickled ginger. Advise diners to use ginger between bites to cleanse the palate and to mix a little wasabi into soy sauce if desired. Serve immediately.