C. Maki Roll Combo (any 3 Rolls) Recipe

Prepare rice: If not already prepared, cook sushi rice and season with rice vinegar, sugar and salt to taste. Let rice cool to lukewarm.

Lay out: Place a bamboo mat on a flat surface and cover with plastic wrap if desired. Place one nori sheet shiny-side down on the mat.

Spread rice: Wet your hands to prevent sticking. Take about 1 cup of prepared sushi rice and evenly press it onto the nori, leaving a 1-inch (2.5 cm) border at the top edge.

Add fillings: In a line across the lower third of the nori, place shredded imitation crab mixed with 1 tbs mayonnaise, cucumber julienne, and avocado slices. Sprinkle toasted sesame seeds lightly.

Roll: Lift the bottom edge of the mat and roll tightly away from you, pressing gently to form a compact roll. Seal the top edge of the nori with a little water or rice vinegar.

Slice: With a sharp, wet knife, cut roll into 6–8 equal pieces. Wipe knife between cuts for clean slices.

Finish: Arrange on plate with pickled ginger, wasabi and soy sauce for serving.

Prepare tuna filling: In a small bowl combine finely diced tuna, 1 tbs Japanese mayonnaise, 1 tsp Sriracha, 0.25 tsp toasted sesame oil and sliced green onion. Mix gently and taste; adjust heat to preference.

Lay out rice and nori: Place one nori sheet on the bamboo mat. With wet hands, spread about 1 cup sushi rice evenly over the nori leaving a 1-inch border at top.

Add filling: Create a line of the spicy tuna mixture across the lower third of the rice on the nori.

Roll: Using the mat, roll the nori over the filling tightly and seal with a little water along the top edge.

Slice and finish: Cut into 6–8 pieces with a wet sharp knife. Sprinkle 0.5 tsp sesame seeds over the cut rolls. Serve with soy sauce, wasabi and pickled ginger.

Prepare shrimp: Pat shrimp dry and dust lightly with 1 tsp flour to help batter adhere.

Make tempura batter: In a bowl, whisk together 0.25 cup tempura mix and 0.25 cup cold water just until combined. A few lumps are OK—do not overmix.

Fry shrimp: Heat vegetable oil in a small pot to 350°F (175°C) or until a small drop of batter sizzles. Dip shrimp into batter, then carefully lower into hot oil and fry 2–3 minutes until golden and crisp. Drain on paper towels and let cool slightly. If shrimp are large, you may halve lengthwise for easier rolling.

Assemble roll: Place one nori sheet on the mat and spread about 1 cup sushi rice evenly, leaving a 1-inch border at the top. Place tempura shrimp (tails out or trimmed), and optional mango or avocado slices across the lower third.

Roll: Roll tightly with the mat, sealing the top edge with a little water. Press gently to compact.

Slice and serve: Cut into 6–8 pieces with a wet sharp knife. Serve with tempura dipping sauce or eel sauce alongside soy, wasabi and pickled ginger.

Plate selection: Arrange two pieces from each roll (or an even distribution totaling 18–24 pieces depending on preference) on a serving plate to present a trio of rolls as the C. Maki Roll Combo.

Garnish and condiments: Add pickled ginger, a small dollop of wasabi, and small dishes of soy sauce and eel/tempura sauce for dipping. Optionally sprinkle extra sesame seeds over the plate.

Serve: Serve immediately so tempura shrimp remains crisp. Provide chopsticks and napkins.