Sushi & Sashimi Combination Recipe

Prepare sushi rice

Rinse 2 cups short-grain 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) then let rest 10 minutes covered.

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Cool slightly.

Transfer hot rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and folding motions to avoid crushing grains. Fan the rice while folding to cool to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare fillings and toppings

Mix 4 oz shredded imitation crab (or chopped cooked shrimp) with 2 tbs Japanese mayonnaise to make a crab salad. Julienne 1/2 cup cucumber and slice the avocado. Toast 1 tsp sesame seeds in a dry pan over medium heat until fragrant, about 1 minute; set aside.

Form nigiri (6 pieces suggested)

Wet your hands with water mixed with a splash of rice vinegar to prevent sticking. Take about 2 tbsp (approximately 20–25 g) of sushi rice and shape gently into an oblong bite-sized mound. Place a thin smear (~1/4 tsp) of wasabi on top of the rice (adjust to taste). Lay a slice of sushi-grade fish (salmon or tuna) over the rice and press gently to adhere. Repeat to make 6 nigiri (e.g., 3 salmon, 3 tuna).

Make maki rolls (4 pieces)

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Cut a nori sheet in half (2 half-sheets = two rolls). With the shiny side down, spread a thin, even layer of rice over nori leaving a 1 cm (1/2 in) margin at the top. Sprinkle toasted sesame seeds. Flip the nori so rice faces down. Arrange cucumber julienne, crab salad and avocado slices across the center. Using the mat, roll firmly to form a cylinder. Seal the edge with a little water. With a sharp, wet knife, cut each roll into 4 equal pieces (you will make two 4-piece rolls but use only enough to total 4 pieces if combining with nigiri).

Assemble sushi platter by arranging nigiri and roll pieces on a platter. Serve immediately with soy sauce, pickled ginger, and remaining wasabi.

Keep fish cold and work on a chilled cutting board. Use a very sharp, long-bladed knife (sashimi or yanagiba) and wipe blade clean between cuts.

Slice fish

For salmon and tuna: hold the fillet steady and slice at a 45-degree angle with a single smooth stroke, producing slices about 1/4 inch (6 mm) thick and roughly 2–3 inches long. For yellowtail/white fish: slice slightly thinner if preferred. Aim for 16 total pieces (suggested distribution: 6 salmon, 6 tuna, 4 yellowtail).

Plate sashimi

Arrange sliced fish artfully over a bed of shredded daikon (tsuma). Garnish with shiso leaves or microgreens and lemon wedges. Serve chilled with small dishes of soy sauce and wasabi on the side.

When serving both sushi and sashimi together, keep sashimi chilled and serve immediately so fish remains at optimal texture and temperature. Replace ice or chilled serving surface as needed.