Emishiki's contemporary "Sensation" series are high-quality, well-priced sake that can be enjoyed every day during the four seasons. Sensation Black has a fresh scent like young grass, pandan, green apple, and strawberries. A rounded but firm mouthfeel, soft sweetness, rising acidity, crisp finish. Great with yakitori and torched pressed sushi.

Emishiki Sensation Black

aguacate

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Rinse the Rice

In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions. If using a pot, bring to a boil then reduce to low heat, cover, and simmer for 18-20 minutes.

Cook the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Season the Rice

Thinly slice the cucumber and avocado. Set aside for assembly.

Slice the Vegetables

If using crab meat, shred it into smaller pieces. If using imitation crab, pull apart into strips.

Prepare the Crab

Place a bamboo sushi rolling mat on a flat surface and lay a sheet of nori on top, shiny side down.

Prepare the Rolling Mat

Wet your hands to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.

Spread the Rice

In the center of the rice, layer the sliced cucumber, avocado, and crab meat.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to shape the roll. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.

Cut the Rolls

Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Serve with Condiments

Sushi Rice

Water

Rice Vinegar

Sugar

Salt

Nori Sheets

Cucumber

Avocado

Crab Meat (or imitation crab)

Soy Sauce

Wasabi

Pickled Ginger