Sushi Combo B Recipe

Prepare sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear (about 4–6 washes). Drain. Combine rinsed rice and 2.5 cups water in a rice cooker or heavy pot, let rest 30 minutes if time allows, then cook per rice-cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Remove from heat and let rest 10 minutes covered.

Meanwhile, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and folding motions to cool the rice and keep grains separate. Fan the rice as you mix to give a glossy finish. Cover with a damp towel and keep at room temperature (do not refrigerate) until assembly.

Make spicy mayo: combine 3 tbs mayonnaise and 1 tbs sriracha in a small bowl; adjust heat to taste. Set aside.

Prepare fillings: thinly slice avocado into long strips and toss with a small squeeze of lemon to prevent browning. Cut cucumber into matchsticks. Slice the sushi-grade tuna and salmon into long strips for rolls; reserve some thinner slices for nigiri (see next section).

Assemble maki rolls (makes ~6 rolls): place a bamboo mat on a clean surface, lay a sheet of nori shiny side down. With wet hands, spread a thin, even layer of sushi rice across the nori leaving a 1-inch strip at the far edge free of rice. Sprinkle 1/4 tsp toasted sesame seeds over the rice where desired. Arrange a strip of tuna or salmon (choose alternating rolls), 2–3 avocado strips and a few cucumber matchsticks horizontally across the rice about 1 inch from the near edge. Add a thin line (about 1 tsp) of spicy mayo along the filling if making spicy roll.

Roll tightly using the bamboo mat: lift the near edge, fold over the filling, press firmly and continue rolling until sealed. Lightly press to shape. Using a sharp, wet knife, cut each roll into 6–8 pieces, wiping the knife between cuts to get clean slices. Repeat for remaining nori and fillings to yield a mix of tuna and salmon rolls.

Plate the rolls with a small dish of soy sauce, pickled ginger and a dab of wasabi. Drizzle select pieces with unagi sauce or toasted sesame oil and sprinkle remaining sesame seeds for finish.

Prepare fish for nigiri: slice 3 oz tuna and 3 oz salmon into 1/4-inch thick slices about 2.5–3 inches long and 1–1.5 inches wide, cutting across the grain at a slight angle for tender bites.

Season slices lightly: brush each slice quickly with a mixture of 2 tbs light soy and 2 tbs mirin (or brush with light soy then lightly brush a tiny amount of mirin) or briefly torch the top if desired for a slightly smoky finish. For an alternative, brush with a drop of toasted sesame oil and a sprinkle of chives.

Form rice beds: with wet hands, portion about 2 tbs (roughly the size of a large walnut) of sushi rice and shape into an oblong mound by tucking and pressing gently until cohesive but not compacted. The rice should hold shape but feel soft.

Assemble nigiri: place a prepared slice of fish over each rice bed and press gently to adhere. Optionally add a tiny dab of wasabi between fish and rice when assembling. Garnish tuna nigiri with a few sliced chives and salmon nigiri with a light brush of unagi sauce or pinch of toasted sesame seed.

Arrange nigiri on the plate alongside the rolls. Add lemon wedges for guests who wish to squeeze a touch over the fish.

Final plating: place small ramekins of soy sauce and spicy mayo on the serving board. Add pickled ginger and a small spoonful of wasabi paste. Provide extra unagi sauce for drizzling and lemon wedges on the side.

Serving recommendation: serve immediately at room temperature (rice should not be cold). The recipe yields a variety platter—8 oz tuna and 8 oz salmon used across rolls and nigiri—expect this to serve 3–4 people as part of a multi-item meal or 2 people as a main sushi combo.