Sushi Appetizer 5 Pcs Recipe

Rinse and cook rice

Rinse 1 cup sushi rice under cold water until the runoff is clear (about 6–8 rinses). Drain well. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar, and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot rice to a wide shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using a cutting-and-fanning motion to cool the rice to near room temperature. Do not mash the grains. Cover with a damp cloth to keep slightly moist while you prepare fillings.

Prepare proteins and vegetables

Keep sushi-grade tuna or salmon well chilled. Lightly dice 4 oz of fish into 1/4" pieces. Shred 1 oz imitation crab. Slice 1/2 cup avocado into thin slices and toss gently with a splash (about 1/2 tsp) of the 1 tbs rice vinegar reserved for quick pickling to prevent browning. Julienne 1/4 cup cucumber into matchsticks. Measure 2 tbs microgreens or finely slice 1–2 scallions.

Season fish (optional)

If desired, marinate the diced fish briefly: mix 1 tbs soy sauce with 1/2 tsp sesame oil (optional) and toss with fish for 2–3 minutes. Keep chilled until assembly.

Make spicy mayo: combine 1 tbs Japanese mayonnaise with 1/2 tsp sriracha (adjust to heat preference). Place wasabi paste (1/2 tsp) on the side for guests or mix a tiny amount into soy sauce when serving.

Portion rice

Wet your hands lightly with water (keep a bowl of water nearby) to prevent sticking. Divide the seasoned sushi rice into five equal portions (approximately 2.5–3 tbsp each). Gently shape each portion into a small oval (nigiri-style) or compact mound using your palms—avoid compressing too hard; the rice should hold together but remain fluffy.

Apply nori (optional)

If using nori strips, brush one side of a strip with a thin smear of neutral oil to prevent sogginess and wrap around the middle of each rice mound (two strips from 2 sheets should cover 5 pieces). If using small nori squares, place a square on a piece of rice before topping.

Top with fillings

For a varied chef's-choice platter: place a small slice of avocado and a few cucumber julienne on two rice pieces and top with a dab of spicy mayo and 1/2 tsp masago each. For two other pieces, mound a teaspoon of shredded imitation crab mixed with a 1/2 tsp of mayo and a little soy, then top with microgreens. For the final piece, place 3–4 pieces of diced marinated tuna on top of rice, drizzle a few drops of soy sauce and sprinkle toasted sesame seeds. Reserve pickled ginger alongside the plate.

Finish and serve

Arrange the five pieces on a serving board. Garnish with remaining masago, 1 tsp toasted sesame seeds, and a small dollop of spicy mayo on the side. Serve immediately with soy sauce, wasabi, and pickled ginger.