Sushi & Sashimi Combo Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large wooden or plastic bowl (avoid metal). Gently fold the vinegar mixture into rice with a spatula or rice paddle using cutting and fanning motions to cool and coat the grains. Fan rice while mixing to achieve glossy texture. Let rice come to room temperature (do not refrigerate).

Safety and slicing

Keep fish chilled until ready to slice. Use a very sharp, clean knife and dry it between cuts. For sashimi, cut the yellowtail (6 oz) into 1/4-inch thick slices about 2–3 inches long and arrange on a chilled plate. For nigiri, cut tuna and salmon into rectangular slices about 1/4-inch thick and 2 inches long, slightly wider at one end to drape over rice. For rolls, cut remaining fish into long strips ~1/2-inch wide.

Optional torching (tuna tataki)

If you want a torched edge on tuna, pat the slices dry, brush lightly with a drop of oil, and briefly pass a kitchen torch over the surface until lightly seared (10–15 seconds). Chill briefly before serving.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 2 tablespoons (heaped) of seasoned sushi rice and form an oblong ball by gently pressing and shaping with your fingers — compact but not crushed.

Place a small dab (about 1/8 tsp) of wasabi on one side of the fish slice (optional). Drape the fish slice over the rice ball and press gently to adhere. Arrange 4–6 pieces each of tuna and salmon nigiri on a serving platter.

Lay a bamboo mat covered in plastic wrap on your workspace. Place 1 nori sheet shiny side down on the mat. With wet hands, spread a thin even layer of rice over the nori, leaving a 1/2-inch bare strip at the top. Sprinkle toasted sesame seeds over the rice if desired.

Flip the nori so rice faces down. Near the bottom edge, place a line of julienned cucumber (about 2 tbs), shredded crab (about 1.5 oz per roll), and a few slices of avocado. Use the mat to roll tightly away from you, compressing gently. Seal the edge with a little water. Using a sharp wet knife, slice the roll into 6–8 pieces. Repeat with remaining nori and fillings to make 2 rolls.

Arrange rolls on the platter with nigiri. Serve with pickled ginger, soy sauce and spicy mayo for dipping or drizzling.

Fan the sashimi slices (yellowtail or extra salmon) on a chilled plate. Garnish with microgreens or shiso leaves, a few thin lemon wedges or a single squeeze of lemon over the fish if desired, and sprinkle 1 tsp toasted sesame seeds lightly over sashimi.

Place pickled ginger and a small mound of wasabi on the platter. Put soy sauce, spicy mayo and unagi sauce in small dipping bowls alongside.

Serve the sushi and sashimi immediately at room temperature (rice should be slightly warm to room temp; fish should be chilled). Encourage diners to eat sashimi with a light dip in soy sauce, a touch of wasabi if they like heat, and cleanse the palate with pickled ginger between bites.

Store any unused sushi rice and fish separately refrigerated. Consume sashimi/sushi-grade fish within 24 hours for best quality.