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Ingredients
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Rolls (choose 2)
Roll Option A — California Roll (makes ~3 rolls)
Roll Option B — Spicy Tuna Roll (makes ~3 rolls)
Roll Option C — Salmon Avocado Roll (makes ~3 rolls)
Roll Option D — Vegetable Roll (makes ~3 rolls)
Assembly & finishing
Method
Rice & base prep
Cook and season rice
Rinse 3 cups sushi rice under cold water until the water runs clear. Cook according to package instructions (typically 1:1.1–1.2 rice to water by volume) to yield about 3 cups cooked rice. While rice is hot, transfer to a wide shallow bowl, sprinkle 6 tbs of rice vinegar seasoning evenly over rice and gently fold with a rice paddle to cool to body temperature. Cover with a damp cloth to keep moist.
Prepare accompaniments: pour soy sauce into a small dipping bowl, place wasabi and pickled ginger in small dishes.
Prepare fillings (choose two roll options to make any 2 rolls)
California filling
In a bowl, combine shredded crab with 3 tbs mayonnaise. Halve and pit 2 avocados; slice into long thin strips. Julienne cucumber and remove seeds. Keep fillings in separate containers ready for assembly.
Spicy tuna filling
Dice sushi-grade tuna finely. In a bowl mix tuna with 2 tbs mayonnaise, 2 tbs Sriracha (adjust to heat preference), and 2 tbsp thinly sliced scallions. Chill briefly while you prepare other components.
Salmon avocado filling
Slice salmon into long thin strips. Slice avocado into matching strips. Keep chilled until assembly.
Vegetable filling
Julienne cucumber, carrot, red bell pepper and slice avocado into strips. Toss lightly if you like with a pinch of salt.
Assembly (makes about 6 rolls total so you can choose any 2)
Set a bamboo mat on a flat surface and cover with plastic wrap. Place one half sheet of nori (shiny side down) on the mat.
Wet your hands with water mixed with 1 tsp neutral oil to prevent sticking. Take approximately 3/4 cup of seasoned sushi rice and spread it evenly over the nori leaving a 1-inch strip at the top edge uncovered. Press rice gently but firmly to an even layer (~1/8–1/4 inch).
If making an inside-out (uramaki) California style: flip the nori so rice is on the outside, sprinkle toasted sesame seeds over rice, then place plastic-wrapped mat lightly and flip the nori so fillings are exposed on the nori side before adding fillings. For traditional maki (nori outside) proceed to next step.
Lift the bottom edge of the mat and begin to roll away from you, tucking the filling in as you roll to form a tight cylinder. Use the mat to apply gentle pressure to form an even roll. Seal the top uncovered strip of nori with a little water to close the seam (if using rice on top for uramaki, the seam will be sealed similarly).
Repeat with remaining nori and fillings to produce approximately 6 rolls total (two different roll types chosen will yield a combo of any two rolls).
If you made inside-out rolls with rice on the exterior, press sesame seeds or furikake onto rice now to coat the surface.
Slicing & finishing
Using a very sharp knife moistened with water (wipe between cuts), trim the ends of each roll to neaten the seam. Slice each roll into 6–8 even pieces depending on roll diameter. Clean and re-wet the knife between slices for clean cuts.
Arrange any two chosen roll varieties on a serving platter (3–4 pieces each or adjust to serve number), garnish with extra pickled ginger, wasabi, and small dishes of soy sauce. Optionally sprinkle additional sesame seeds or masago on top of rolls.
Serve immediately. Leftover cut rolls can be wrapped tightly in plastic and refrigerated up to 24 hours but are best fresh.