Sushi Sampler Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing, until the water runs clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle simmer over medium heat, then reduce to the lowest heat and cover. Cook undisturbed for 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice rests, warm 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer the cooked rice to a shallow wooden or glass bowl. Pour seasoning evenly over rice and use a paddle or spatula to cut and fold the rice while fanning (or allowing to cool) to glossy, slightly sticky texture. Allow rice to cool to about body temperature (warm, not hot) — ~10 minutes.

Prepare proteins

Using a very sharp knife, slice sushi-grade salmon and tuna into 1/4 inch thick slices roughly 2–3 inches long and 1 inch wide (each portion about 1 oz). If using cooked shrimp, butterfly by slicing lengthwise and pressing flat. If using prepared eel (unagi), warm briefly in a pan or microwave to serving temperature and pat dry. Keep fish chilled until assembly; pat surface dry with paper towel to help adhesion to rice.

Portion rice

Wet your hands with the rice vinegar + water bowl (to prevent sticking). Take about 2 tablespoons of seasoned rice (roughly 20–25 g) and form an oblong nigiri mound by gently pressing and shaping with fingers — compress firm enough to hold shape but not packed. Make four rice mounds total.

Assemble nigiri pieces

For each rice mound, place the chosen fish slice over the rice, draping it so edges slightly overhang. Optionally, place a small dab (~1/8 tsp) of wasabi between fish and rice if using. For shrimp, place butterflied side up over rice. For eel, brush a little unagi sauce (if available) or a light glaze. If a nori strip is desired for one piece (e.g., to secure shrimp or eel), cut 1/4 sheet into 4 strips and wrap around the middle of the rice+protein and press to adhere.

Garnish and serve

Arrange the four pieces on a plate. Lightly brush or drizzle a small amount of soy sauce at the diner’s discretion (or provide in a small dish). Sprinkle toasted sesame seeds or thinly sliced scallion on the salmon or tuna pieces if desired. Serve immediately with pickled ginger and wasabi on the side.

Notes

Keep sushi chilled and consume promptly (within a few hours) when using raw fish. If preparing ahead, store rice and fish separately and assemble just before serving to maintain texture. Adjust fish selection to chef's choice while keeping quantities equal to supply four pieces.

Throughout assembly, keep a small bowl of water mixed with a splash of rice vinegar nearby to wet hands and the knife (wipe knife clean between cuts) so rice and fish do not stick.