Maki, Sushi & Sashimi Combo Recipe

Rinse the sushi rice in a fine-mesh sieve or bowl under cold water, stirring with your hand, until the rinse water runs nearly clear (4–6 changes). Drain 10 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove from heat and cool slightly.

Transfer the cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to coat the grains and help them cool. Fan or allow to cool to room temperature (about 15 minutes). Keep covered with a damp towel to avoid drying.

Prepare fillings

Slice tuna and salmon into long 8–10 cm strips about 6–8 mm thick. Julienne cucumber and slice the avocado lengthwise. If using mayo for spicy or creamy rolls, mix mayonnaise with a small pinch of salt and a little wasabi if desired.

Place a nori sheet shiny-side down on a bamboo mat. With wet hands, spread a thin even layer of sushi rice over the nori leaving a 1.5–2 cm dry border at the far edge. Do not compress; gently press to adhere.

Flip the nori so rice faces down onto the mat (optional for inside-out rolls) or leave rice on the outside depending on desired roll type. Arrange a strip each of tuna or salmon, a few cucumber julienne, and avocado slices near the edge closest to you. Add a thin line of mayonnaise if using.

Using the mat, lift the edge and roll tightly away from you into a compact cylinder, pressing gently but firmly to seal. For rolls with rice on the outside (uramaki), sprinkle sesame seeds on the rice before finishing roll.

Wet a sharp knife, then slice each roll into 6–8 pieces with a single clean motion; wipe the knife between cuts to keep slices neat. Make 4–6 rolls total, varying fillings (e.g., 2 tuna rolls, 2 salmon rolls).

For sashimi: With a very sharp knife, slice the remaining tuna and salmon into thin 5–6 mm slices against the grain at a 45° angle. Arrange slices on a chilled plate, alternating fish for color contrast. Serve with a small dollop of wasabi on the side.

For nigiri (optional): Wet your hands. Take about 20–25 g of prepared sushi rice and shape gently into an oblong mound. Lightly brush a tiny amount of water or a thin smear of wasabi on one side of a sashimi slice, then drape the fish over the rice and press gently to adhere. Repeat to make 6–8 nigiri pieces (split fish amounts accordingly).

Arrange maki pieces, sashimi slices and nigiri on a serving platter. Place pickled ginger, extra wasabi, and small dishes of soy sauce alongside.

Garnish rolls or sashimi lightly with sesame seeds and sliced scallions if desired. Serve immediately at room temperature (do not refrigerate fish once plated).

Clean and sanitize your knife between cuts and keep raw fish chilled until the moment of assembly to ensure food safety.