Maki Roll Combo (any 3 Rolls) Recipe

Rinse the short-grain rice under cold water until the runoff is almost clear (about 6–8 rinses) to remove excess starch. Drain and let sit for 30 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a gentle boil, reduce heat, cover and simmer for 15 minutes, then remove from heat and let rest, covered, for 10 minutes.

While rice cooks, warm 60 ml rice vinegar with 2 tbs sugar and 1 tsp salt over low heat just until sugar and salt dissolve. Do not boil. Set aside to cool.

Transfer hot rice to a large wooden or nonreactive bowl. Slowly fold the vinegar mixture into the rice using a rice paddle or spatula, fanning the rice as you fold to cool it and create a glossy texture. Spread the rice out to room temperature. Cover with a damp towel to prevent drying.

Place a bamboo mat on a work surface and wrap the top side with plastic wrap to keep the mat clean and to prevent rice sticking.

Have a small bowl of water nearby to wet your fingers when handling rice so it doesn't stick to your hands.

Prepare filling: mix shredded crab with 2 tbs mayonnaise and set aside. Slice avocado and julienne cucumber.

Place one nori sheet shiny side down on the plastic-wrapped mat. With wet hands, take a handful (about 3/4 cup) of sushi rice and evenly spread it over the nori leaving a 1–1.5 cm (1/2 inch) strip at the top edge free of rice. Press gently to form an even layer.

Sprinkle 1 tsp toasted sesame seeds over the rice. Carefully flip the nori so rice side is down on the mat (for inside-out roll).

Along the edge closest to you, place half the crab mixture in a line, followed by a few avocado slices and cucumber juliennes.

Use the mat to lift and roll the nori away from you, tucking the filling tightly and rolling until the seam seals. Apply gentle pressure with the mat to shape the roll into a firm cylinder.

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Repeat to make the second California roll with another nori sheet, rice, and remaining filling.

Prepare spicy tuna: in a bowl combine finely diced sushi-grade tuna with 1 tbs sriracha, 1 tbs Japanese mayonnaise and sliced scallion. Taste and adjust heat; add shichimi togarashi if using.

Place a nori sheet shiny side down. With wet hands spread about 3/4 cup sushi rice evenly on the nori leaving a 1–1.5 cm strip at the top. Pat rice firmly.

Flip the nori so rice is on the outside if you prefer an inside-out roll, or leave nori up for a traditional roll. Along the inside edge place half the spicy tuna mixture in a line.

Roll tightly with the bamboo mat, sealing the seam. Press gently to form a compact cylinder.

Slice into 8 pieces with a wet sharp knife. Repeat for the second spicy tuna roll using the remaining tuna mixture.

Prepare tempura vegetables: heat vegetable oil in a medium pot to 180°C (350°F). Mix tempura batter mix with cold sparkling water until just combined; a few lumps are okay — do not overmix.

Dredge sweet potato and carrot batons lightly in a little flour if available, then dip into the batter and fry in batches until golden and crisp, about 2–3 minutes. Remove to a paper towel-lined tray and let cool slightly.

Place a nori sheet shiny side down and spread about 3/4 cup sushi rice leaving a 1–1.5 cm strip at the top. Pat rice evenly.

Flip the nori if making inside-out rolls, or leave as-is for traditional. Along the inside edge place half the fried tempura batons in a line.

Roll tightly with the mat and seal. Slice into 8 pieces with a wet sharp knife. Repeat for the second tempura roll.

Arrange any three finished rolls (choose from California, Spicy Tuna, Vegetable Tempura) on a serving platter. Garnish with pickled ginger, wasabi, and small dishes of soy sauce and unagi sauce if desired.

Serve immediately at room temperature. Leftover rolls can be stored covered in the fridge for up to 24 hours but are best eaten fresh.