Sushi Lunch Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs nearly clear (about 3–4 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 2 1/4 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 1/2 tbs sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl (a hangiri if available). Drizzle the seasoned vinegar over the rice and fold gently with a rice paddle or spatula to combine while fanning to cool to near room temperature. Cover with a damp towel to keep moist.

Prepare fish

Keep sashimi-grade salmon and tuna chilled until ready. Using a very sharp knife, slice fish against the grain into 1/8–1/4-inch thin strips for nigiri/rolls or into longer strips for maki. Pat slices dry with paper towel if needed.

Prepare vegetables

Halve, pit, and slice the avocado into thin slices. Peel and seed the cucumber, then julienne into thin matchsticks. Thinly slice scallions.

Make crab mix

In a small bowl combine 4 oz shredded crab or imitation crab with 2 tbs mayonnaise and 1 tbsp sliced scallions. Season with a pinch of salt and mix until cohesive.

Prepare workstation

Have your bamboo mat covered in plastic wrap, a small bowl of water (to wet your hands), and a damp towel to keep rice from drying.

Make inside-out roll (uramaki) or basic maki

For an inside-out roll: place a nori sheet shiny-side down on the plastic-covered mat. Wet hands, spread a thin, even layer of rice over the nori leaving a 1/2-inch top border. Sprinkle toasted sesame seeds over rice if desired. Carefully flip the nori so rice is down. Place filling (a line of tuna or salmon strips, avocado slices, cucumber, and crab mix) along the center. Use the mat to roll tightly away from you, pressing gently to form a firm roll. Seal the edge with a little water. For a basic maki (nori outside), place nori shiny-side down and spread rice only on the lower two-thirds, place fillings, and roll similarly.

Cut rolls

Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife between cuts to keep slices clean. Arrange on a platter.

Make nigiri (optional)

Wet your hands and form 1–2 tablespoon portions of rice into small oblong mounds. Lightly brush each slice of fish with a touch of soy or a dot of wasabi if desired, then drape the fish over each rice mound and press gently to adhere. Garnish with a few scallion slices or sesame seeds.

Arrange sushi pieces on a serving platter with pickled ginger and a small dish of soy sauce and a dab of wasabi. Offer spicy mayo and eel sauce on the side for drizzling. Sprinkle additional toasted sesame seeds and scallions over rolls as desired. Serve immediately.

Keep leftover sushi refrigerated and consume within 24 hours if using raw fish. Clean knife between cuts for neat presentation. If you prefer cooked fillings, substitute tempura shrimp or smoked salmon.