Gaijin Recipe

Rinse the 2 cups of sushi rice under cold water until the runoff is clear (about 4–5 rinses). Drain and let sit 30 minutes if you have time.

Combine rinsed rice and 240 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a large shallow non-reactive bowl. Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula to season and cool the rice. Fan the rice (or let sit) to bring it to body temperature. Keep covered with a damp towel until assembly.

Prepare shrimp: make 3 shallow diagonal slits along the belly (underside) of each shrimp to prevent curling. Pat dry with paper towels and lightly season with 1/2 tsp salt.

Dust shrimp lightly with 1/4 cup flour and shake off excess. This helps the batter stick.

Prepare batter: in a chilled bowl combine 1 cup tempura batter mix with 1 cup ice cold sparkling water. Stir once or twice gently — keep lumps; do not overmix to maintain crispness.

Heat vegetable oil in a deep pot or fryer to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Working in small batches, dip each floured shrimp into the batter, then carefully lower into the hot oil. Fry until pale golden and crisp, about 2–3 minutes depending on shrimp size. Avoid overcrowding.

Remove fried shrimp to a paper towel-lined tray to drain and keep warm. Repeat until all shrimp are cooked.

Cucumber: Thinly slice the half English cucumber lengthwise (use a mandoline or knife) into long thin batons about 1/8–1/4" thick, then cut into strips the length of your nori if needed. Pat dry with paper towel to remove excess moisture.

Salmon: Slice sushi-grade salmon into thin slices (about 1/8" thick) suitable for draping over rolls. Keep chilled until assembly.

Avocado: Halve, pit and slice avocado thinly lengthwise. To prevent browning, you can brush lightly with a few drops of lemon juice or leave until assembly and cover with plastic.

Mix 2 tbs mayonnaise with 1 tsp wasabi (optional) to make a lightly spicy mayo. Set aside.

Measure out 4 tbs nitsume (sweet soy glaze), 1 tbs toasted sesame seeds, and 2 tbs thinly sliced scallions for finishing.

Prepare your rolling station: place bamboo mat on counter and cover with plastic wrap to prevent sticking.

Place one nori sheet shiny-side down on the mat. With wet hands, spread an even layer of sushi rice over the nori leaving a 1/2" strip at the top edge free of rice.

Along the center of the rice (closer to the bottom edge), lay 3 tempura shrimp tails-in or tails-out per roll depending on your preference. On top of the shrimp, place a row of cucumber strips and a few thin avocado slices.

Starting at the bottom edge, use the mat to roll the nori tightly over the filling, pressing gently to form a compact roll. Seal the top edge with a little water on the nori strip. Repeat to make 4 rolls (or adjust quantity based on nori size).

Using a very sharp wet knife, trim the ends of each roll and slice each roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Top each sushi piece with a slice of salmon, draping it over the rice so it adheres. Optionally, slice the roll slightly to create a shallow pocket so the salmon lies flat.

Spoon or brush a small amount of nitsume (sweet soy glaze) over each salmon-topped piece. Add a small dot of spicy mayo to each, sprinkle with toasted sesame seeds and scatter thinly sliced scallions over the top.

Arrange sushi on a platter and serve immediately with pickled ginger, soy sauce and extra nitsume on the side.