C. Maki Roll Combo (any 2 Rolls) Recipe

Cook and Season Rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is clear. Cook rice with 2.2 cups water (or per rice cooker instructions). While rice cooks, mix 3 tablespoons rice vinegar seasoning (combine rice vinegar 2 tbs, sugar 1 tbs, pinch of salt) and warm gently until sugar dissolves. When rice is cooked, transfer to a non-reactive bowl, gently fold in the seasoning using a cutting motion to avoid mashing. Fan rice as you fold to cool to body temperature (25–30 minutes).

Prepare fillings: julienne cucumber, slice avocado and brush with a few drops of lemon or leave plain, shred crab or flake real crab, slice smoked salmon or tuna into long thin strips, halve cooked shrimp lengthwise, or have tempura shrimp ready. Cut cream cheese into 1/2-inch strips. Measure spicy mayo and eel sauce into small bowls. Toast sesame seeds lightly if using.

Set Up

Place a bamboo mat on a flat surface and cover it with plastic wrap. Lay one sheet of nori shiny side down on the mat. Keep a small bowl of water nearby to wet your hands.

Spread Rice

Wet your hands and grab roughly 1 cup of seasoned sushi rice. Gently spread rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice. Press rice lightly so it sticks but does not get mashed. Repeat with second nori sheet for the second roll.

Add Fillings

Along the near edge of the rice (closest to you), arrange fillings for each roll in a single horizontal line: for example, Roll A: 1/2 cup shredded crab mixed with 1 tbs spicy mayo and 1 tbs green onion; Roll B: 2 tempura shrimp with a couple slices of avocado and a smear of cream cheese. Use the ingredient quantities given and adjust so both rolls are balanced. Sprinkle toasted sesame seeds or green onion over fillings if desired.

Roll

Lift the mat edge closest to you and fold it over the fillings, tucking the nori to start a tight roll. Press gently as you roll the mat away from you to form a firm cylinder. Continue until the seam is sealed. Allow seam side down for a minute to set. Repeat for second roll.

Slice

Wet a sharp knife and slice each roll into 6–8 equal pieces (for smaller maki, aim for 8 pieces per roll). Wipe the knife between cuts with a damp cloth to keep clean slices.

Finish & Plate

Arrange both sets of roll pieces on a plate. Drizzle eel sauce lightly over rolls that pair well (e.g., smoked salmon or tempura shrimp) and dot spicy mayo if desired. Serve with soy sauce, pickled ginger, and wasabi on the side.

Serve the C. Maki Roll Combo: any two rolls (2 rolls total) per order. Provide small dishes of soy sauce, a teaspoon of wasabi, and pickled ginger. Consume within 1 hour for best texture and freshness.