Sushi Combo A Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains together, until the water runs almost clear (about 3–5 times). Drain for 10 minutes.

Cook the rice

Combine the rinsed rice and 480 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Prepare sushi vinegar

While the rice cooks, combine 60 ml rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.

Season the rice

Transfer hot rice to a large nonmetal bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and fan the rice to incorporate the seasoning and cool it to slightly above room temperature (about 2–3 minutes of folding and fanning). Cover with a damp cloth to keep moist while you prepare fillings.

Prepare fish and proteins

Using a very sharp knife, slice the sushi-grade salmon and tuna across the grain into 12 equal thin slices (approximately 12–15 g each) for nigiri/topping or into strips for rolls. If preparing nigiri, slice slightly thicker (about 3–4 mm). Ensure shrimp are cooked, peeled, and butterflied; pat dry with paper towel.

Prepare vegetables and crab

Slice avocado into thin wedges. Julienne the English cucumber into long thin strips. Flake the imitation or real crab meat into bite-sized pieces and mix gently if making inside-out rolls.

Assemble maki rolls (6 rolls / portions)

Place a nori sheet shiny-side down on a bamboo mat lined with plastic wrap. Wet your hands to prevent sticking. Spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 2 cm (3/4 in) strip at the far edge. Sprinkle toasted sesame seeds lightly over the rice if desired. Flip the nori so rice faces down (for inside-out roll) or keep rice up for traditional rolls. Arrange fillings—e.g., crab + avocado + cucumber or tuna + cucumber—in a line across the center. Use the mat to roll tightly, sealing the far edge with a little water. Repeat for remaining nori and fillings to make a variety of rolls (california-style, tuna roll, salmon roll).

Form nigiri

Moisten hands with water. Take ~2 tablespoons of seasoned rice and shape into an oblong 6 cm × 2.5 cm rice mound by gently pressing with fingers. Smear a small amount (about 1/4 tsp) of wasabi on the underside of a fish slice, press fish onto the rice mound to form nigiri. Repeat to make 6 salmon and 6 tuna nigiri (total 12). Top shrimp on rice similarly for 6 ebi nigiri if using shrimp.

Make spicy mayo (optional)

In a small bowl combine 2 tbs mayonnaise with 1 tsp sriracha (adjust to heat preference). Mix until smooth. Transfer to a squeeze bottle or small dish for serving.

Plate and finish

Arrange rolls (cut each roll into 6–8 pieces with a sharp wet knife) and nigiri on a platter. Place pickled ginger and wasabi on the side. Serve soy sauce in small dipping dishes. Garnish rolls with toasted sesame seeds and drizzle with spicy mayo if desired.

Use a very sharp knife and rinse it between cuts to get clean slices for rolls and nigiri. Keep rice covered with a damp cloth until ready to use to prevent drying. Ensure fish is handled cold and served immediately after assembly for best quality and safety.