Saki Saki Recipe

Rinse the sushi rice under cold water in a fine mesh sieve, swirling with your hand until the rinse water runs clear (about 3–5 minutes). Drain 10–15 minutes.

Combine the rinsed rice and 2 1/4 cups water in a heavy saucepan or rice cooker. If using a saucepan, bring to a boil over medium heat, then reduce to very low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves; do not boil. Stir to combine and cool slightly.

Transfer cooked rice to a large shallow wooden or plastic bowl (avoid metal). Gently fold in the vinegar mixture with a rice paddle or wooden spoon in slicing motions to aerate and cool the rice. Fan or allow to cool to room temperature (about 10–15 minutes). Cover with a damp towel to keep moist until assembling.

Prepare fillings

Slice the salmon and tuna into 1/4" x 3" strips. Julienne the cucumber and slice avocado. Shred the crab and toss with 1 tbsp of Japanese mayo if desired for texture. Place all fillings on a tray for easy assembly.

Lay a bamboo rolling mat on a clean surface and place a sheet of plastic wrap over it (optional for easy cleanup). Place one nori sheet shiny side down on the mat.

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 1/2 cup of sushi rice and gently spread it evenly over the nori, leaving a 1" strip of nori at the top edge uncovered to seal the roll. Press lightly—don’t compress too hard.

Along the bottom third of the rice, arrange one or two strips of fish (choose salmon or tuna), a few cucumber julienne, a couple of avocado slices, and about 1 ounce shredded crab if making a California‑style roll. Sprinkle a few scallions and 1/2 tsp toasted sesame seeds over the fillings.

Lift the edge of the mat and begin to roll firmly but gently away from you, tucking the fillings in as you go. Press to form a tight cylinder. When you reach the uncovered nori strip, moisten it with a little water to seal the roll.

Using a sharp, dampened knife, slice the roll into 8 equal pieces. Wipe the knife between cuts to keep clean edges. Repeat with remaining nori and fillings to make 4 rolls.

Optional finished touches

Drizzle unagi sauce over cut rolls, dot with spicy mayo (mix 4 tbsp Japanese mayo with 1 tsp sriracha), and sprinkle furikake or additional sesame seeds. Garnish with microgreens and serve with pickled ginger, wasabi and soy sauce.

Pat proteins dry and season lightly with salt and pepper. Heat a large skillet or flat top griddle over medium‑high heat. Add 1 tbsp oil and 1 tbsp butter.

Add the chicken pieces in a single layer. Let brown undisturbed for 2–3 minutes, then stir and cook until mostly done (3–4 more minutes). Remove to a plate.

Add remaining 1 tbsp oil and cook shrimp 1–2 minutes per side until pink and opaque. Remove with the chicken.

Add remaining butter to the pan. Toss in onion, zucchini and mushrooms and sauté until just tender and lightly caramelized, about 3–4 minutes. Add minced garlic and cook 30 seconds more.

Return chicken and shrimp to the pan. Pour in 3 tbsp soy sauce and 1 tbsp mirin. Toss to coat and allow sauce to reduce slightly, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and squeeze lemon over the top.

Serve hibachi protein and vegetables alongside steamed rice or as a plate with sushi rolls and sauces.

Make spicy mayo by stirring together Japanese mayo and sriracha until smooth. Place unagi sauce, soy sauce, wasabi, pickled ginger and spicy mayo in small bowls for the table.

Plate: arrange sushi roll slices on a platter with garnishes (microgreens, sesame), place hibachi protein and vegetables on a separate plate if using, and serve with lemon wedges. Provide chopsticks and small dipping bowls of soy and wasabi.