Sushi Lunch Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the rinse water runs nearly clear (about 3–4 rinses). Drain. Combine rinsed rice and 220 ml water in a pot with a tight-fitting lid. Bring to a gentle boil over medium heat, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar with 1 tbs sugar and 1/2 tsp salt in a small pan or microwave briefly until sugar dissolves; do not boil. Transfer cooked rice to a large bowl (ideally a hangiri). Gently fold the vinegar mixture into rice with a rice paddle or wooden spoon using slicing motions to coat grains without smashing them. Fan the rice while mixing to cool to body temperature (30–40 minutes). Keep covered with a damp cloth until assembly.

Prepare topping slices

If not pre-sliced, slice each sushi-grade fish into thin rectangles about 2.5–3 inches long and 1–1.5 inches wide, roughly 1/8–1/4 inch thick. For shrimp, butterfly by cutting through the back, remove vein, flatten gently. Pat all toppings dry with paper towel and keep chilled until use.

Form nigiri rice bases

Wet your hands with a 1:3 water-to-rice-vinegar quick dip (prevents sticking). Take about 2 tablespoons (roughly 20–25 g) of prepared sushi rice and form into an oblong oval by gentle pressing—do not compress too hard; the grain structure should remain slightly loose but cohesive. Repeat to make 5 rice bases.

Assemble nigiri

Place a small dab (about 1/8 tsp) of wasabi on the underside center of each fish slice (adjust to taste). Lay the fish slice over a rice oval and press gently to adhere. For shrimp or seared scallop, place topping on rice and tie with a thin strip of blanched nori if desired. Arrange 5 pieces (chef's choice combination) on a serving plate. Keep chilled until serving, cover lightly with plastic wrap if waiting more than 10 minutes.

Prepare fillings

Mix shredded imitation crab with 1 tsp mayonnaise in a small bowl. Slice 1/2 avocado and 1/4 cucumber into thin strips. Have 1 nori sheet and about 1 cup of prepared sushi rice ready; keep rice covered with a damp cloth so it doesn't dry out.

Assemble roll (inside-out style)

Place a bamboo mat on a work surface and cover it with plastic wrap. Lay the nori sheet shiny side down on the plastic. With wet hands, spread about 1 cup of sushi rice evenly over the nori leaving a 1/2-inch border at the top; press gently. Sprinkle 1 tsp toasted sesame seeds evenly over the rice. Carefully flip the nori so rice faces down on the plastic and the nori side faces up.

Fill and roll

Place a line of crab mixture, avocado slices, and cucumber near the edge closest to you. Lift the bamboo mat edge and roll firmly away from you, using the mat to compress and form a tight cylinder. Remove the mat and plastic. Use a sharp wet knife to cut the roll into 6–8 pieces (for this lunch portion cut into 6 pieces and serve 6; if you prefer 1 California roll as listed, cut into 6 pieces and serve whole). Wipe the knife between cuts to keep clean slices.

Plate and serve

Arrange the 5 nigiri pieces and the California roll slices on a plate. Add pickled ginger and extra wasabi on the side. Serve with soy sauce for dipping. Consume within 30–60 minutes for best texture and safety.