Maki Combo B Recipe

Rinse the rice under cold water until the water runs almost clear (about 3–4 rinses) to remove excess starch. Drain in a fine-mesh sieve for 10–15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce heat to low, cover tightly and simmer 14–15 minutes. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave briefly just until sugar and salt dissolve. Do not boil. Let cool to warm.

Transfer cooked rice to a large shallow wooden or glass bowl (hangiri if available). Gently fold in the vinegar mixture with a rice paddle using cutting and fanning motions to cool the rice to near room temperature and give it a glossy finish. Spread rice to help it cool; do not mash. Cover with a damp cloth until ready to use.

Prepare all fillings: slice salmon and tuna into long strips roughly 0.5–1 cm thick and 8–10 cm long. Julienne cucumber into batons ~5 mm wide. Slice avocado lengthwise into thin slices and toss gently with a few drops of lemon or rice vinegar if desired to prevent browning.

Make spicy crab (for one or two rolls): in a small bowl combine shredded crab stick (150 g) with 3 tbs mayonnaise, 1 tsp sriracha (optional), and 1 tsp toasted sesame seeds. Taste and adjust seasoning. Set aside.

Lay a sheet of nori shiny side down on the plastic-wrapped sushi mat, with the long edge closest to you.

Wet your fingers in a bowl of water mixed with a little rice vinegar to prevent sticking. Take about 3/4 cup of prepared sushi rice (adjust slightly) and spread it evenly over the nori, leaving a 1–1.5 cm (1/2 inch) bare strip at the far edge.

Assemble Rolls — Salmon & Cucumber Maki

Place 3–4 strips of salmon and a small handful of cucumber batons horizontally across the rice about 2–3 cm from the near edge. Use the mat to lift the near edge of the nori and rice over the fillings, tuck, and roll firmly but gently to form a tight cylinder. Seal the edge by wetting the bare nori strip with a little water. Set the roll seam-side down.

Assemble Rolls — Tuna & Avocado Maki

Repeat with another nori sheet: spread rice, arrange tuna strips and avocado slices across the rice, then roll and seal as above. For a cleaner avocado appearance, place avocado on top of tuna inside the roll so it shows when sliced.

Assemble Rolls — Spicy Crab Maki

On a third nori sheet, spread rice and place a line of the spicy crab mixture across the rice. Optionally sprinkle extra sesame seeds on top of the filling. Roll and seal as above.

For variety, you may make inside-out (uramaki) rolls: place the nori on the mat, spread a thin layer of rice on the nori, flip so rice faces down on the plastic, add fillings to the nori side and roll. For this combo, make up to six rolls total (2 salmon, 2 tuna, 2 crab/spicy), adjusting proportions as desired.

Use a sharp wet knife to slice each roll: first cut in half, then each half into 3 equal pieces to yield 6–8 slices per roll depending on roll length. Wipe the knife with a damp cloth between cuts to keep slices neat.

Arrange maki on a platter. Lightly drizzle with 1 tsp toasted sesame oil if desired and sprinkle additional toasted sesame seeds over the rolls.

Place soy sauce in small dipping bowls. Spoon pickled ginger (gari) into a small dish and place wasabi on the side of the serving platter. Instruct diners to mix a small amount of wasabi into soy sauce if they like spicier dipping sauce.

Serve immediately at room temperature (not warm). Sushi rice is best eaten within 1–2 hours of preparation; keep covered with a damp cloth until serving to prevent drying.

Keep a small bowl of water (with a little rice vinegar) handy to wet your fingers and the knife between cuts. Use the bamboo mat gently to shape rolls; do not squeeze too hard to avoid crushing the fillings.

Clean and store tools after use. Leftover rice may be refrigerated tightly covered for up to 24 hours, but flavor and texture are best on the day made.