A. Sushi Lunch Recipe

Prepare seasoned rice

If rice is hot from cooking, spread it in a shallow bowl to cool slightly. Fold in 2 tbs sushi vinegar seasoning into 1 cup cooked rice using a cutting motion. Fan while mixing if possible. Rice should be slightly warm and sticky.

Portion rice

Wet your hands lightly with water (mixed with a little rice vinegar to prevent sticking). Divide the seasoned rice into five equal portions (about 2 tbsp each). Roll each portion into an oblong mound with a gentle pressing motion; don’t pack too tightly so texture remains light. Optionally wrap a small piece of plastic wrap around your hand to shape the nigiri more cleanly.

Prepare fish

Slice each piece of sushi-grade fish against the grain into approximately 2.5–3 inch long, 1/4 inch thick slices suitable for topping nigiri. For shrimp, butterfly and flatten cooked shrimp. Pat fish dry with paper towel. If using eel, gently warm and glaze with a little eel sauce.

Assemble nigiri

Put a very small dab (~1/4 tsp) of wasabi on one side of each fish slice. Place the fish, wasabi-side down, over a rice mound and press gently to adhere using index and middle finger on top and thumb underneath to shape. Repeat for all five pieces. Sprinkle a pinch of toasted sesame seeds on appropriate pieces if desired.

Plate and serve

Arrange 5 nigiri on a serving plate with pickled ginger and a small dish of soy sauce. Provide additional wasabi to taste. Serve immediately at slightly cool or room temperature.

Prepare rice for roll

If using the same batch, set aside 1 cup cooked sushi rice and fold in 1.5 tbs sushi vinegar seasoning. Let rice cool to slightly warm.

Prep fillings

Mix shredded imitation crab with 1 tsp mayonnaise and a tiny pinch of salt. Slice avocado into thin strips. Julienne cucumber into matchsticks and pat dry to remove excess moisture.

Assemble roll (inside-out style)

Place a bamboo mat on a flat surface and cover with plastic wrap. Lay the nori sheet shiny side down on the plastic. With wet fingers, spread an even layer of rice over the nori (about 1/4 inch thick), covering the entire sheet. Sprinkle 1 tbsp toasted sesame seeds over the rice and press gently to adhere. Carefully flip the nori so rice side is down on the plastic (rice up method reversed) so the nori is facing you.

Place fillings

About 1 inch from the near edge of the nori (the side closest to you), lay a line of crab mixture (about 3 oz total distributed along the roll), then cucumber juliennes and avocado slices. Add a light smear (~1/2 tsp) of wasabi inside if desired.

Roll and cut

Using the bamboo mat, lift the near edge and roll away from you to form a tight cylinder, pressing firmly but gently. Once sealed, use a sharp, wet knife to cut the roll into 6–8 pieces: wet the blade between cuts to prevent sticking. Wipe the blade clean as needed.

Plate and serve

Arrange the California roll pieces with the nigiri. Serve with soy sauce, pickled ginger and wasabi on the side.

Place small dishes of soy sauce alongside the plate. Add pickled ginger and extra wasabi to the serving platter for guests to add as desired.