Spicy Maki Trio Recipe

Rinse the short-grain sushi rice under cold water until the runoff is nearly clear (about 4–6 rinses). Drain and place the rice in a rice cooker or pot with 2.2 cups water.

Cook the rice according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let steam 10 minutes.

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

Transfer cooked rice to a large, shallow bowl (a hangiri if available). Gently fold in the vinegar mixture with a wooden paddle or spatula using a cutting and fanning motion to separate grains and cool the rice to near room temperature (about 10–15 minutes).

Tuna filling

Finely dice the sushi-grade tuna and place in a bowl. Add 2 tbs mayonnaise, 1 tbs sriracha, sliced green onion and 1 tsp toasted sesame seeds. Stir gently to combine and refrigerate until ready to assemble.

Salmon filling

Finely dice the sushi-grade salmon. In a bowl combine salmon with 2 tbs mayonnaise, 1 tsp gochujang (or sriracha) and 1 tsp lemon juice. Gently fold in microgreens or cucumber matchsticks if using. Chill until assembly.

Vegetable filling

Slice the avocado into long strips and lightly toss with a few drops of lemon juice to prevent browning if desired. Julienne and seed the cucumber. Mix pickled carrot or chopped kimchi with 1 tbs spicy mayo to coat lightly. Keep fillings ready at room temperature or slightly chilled.

Place a nori sheet shiny-side down on the bamboo mat (cover mat with plastic wrap to prevent sticking). Wet hands with water mixed with a pinch of rice vinegar to prevent rice sticking.

Spread about 1/3 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Press rice gently to an even layer (do not compress too hard).

For Spicy Tuna rolls: place about 2–3 tablespoons of the spicy tuna mixture in a horizontal line across the rice about 1 inch from the near edge. Add a light sprinkle of sesame seeds.

For Spicy Salmon rolls: place about 2–3 tablespoons of the spicy salmon mixture in a line across the rice about 1 inch from the near edge.

For Spicy Vegetable rolls: arrange avocado strips, cucumber julienne and a spoonful of the spicy pickled carrot/kimchi line across the rice.

Beginning at the near edge, lift the bamboo mat and roll it forward to encase the filling, pressing gently but firmly to shape a tight cylinder. Continue rolling until the far edge of nori seals the roll. Use a fingertip moistened with water to help seal if needed.

Brush a little toasted sesame oil on the outside of each roll if desired for aroma.

Repeat to make 2 rolls of each type (you should have 6 rolls total).

Using a very sharp knife moistened with water, slice each roll into 6–8 equal pieces. Clean and wet the knife between cuts to keep slices tidy.

Arrange maki pieces on a platter. Serve with soy sauce, pickled ginger and a small dab of wasabi. Sprinkle additional toasted sesame seeds over the spicy tuna and salmon pieces if desired.

Optional: serve with extra sriracha or spicy mayo on the side for dipping.