Sushi & Roll Combo Recipe
Chef’s choice of 5 pieces of nigiri, spicy salmon roll | Gluten-free options.
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Ingredients
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Nigiri
Spicy Salmon Roll
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Cook the rinsed rice according to your rice cooker’s instructions or boil with 1.2 cups of water for about 15-20 minutes until fluffy.
- 3
Season the Rice
In a small bowl, mix 2 tbs of rice vinegar, 1 tsp of sugar, and 1 tsp of salt. Once the rice is cooked, fold this mixture into the rice gently and let it cool.
Making Nigiri
- 4
Slice the Fish
Thinly slice the fresh salmon, tuna, and cooked shrimp into bite-sized pieces.
- 5
Shape the Rice
Wet your hands with water to prevent sticking. Take a small amount of seasoned sushi rice (about 1-2 tbs) and form it into a small oval shape.
- 6
Assemble Nigiri
Place a slice of fish on top of the shaped rice. Optionally, add a small dab of wasabi between the fish and rice.
- 7
Repeat
Repeat the process for all 5 pieces of nigiri using the different fish and shrimp.
Preparing the Spicy Salmon Roll
- 8
Prepare the Ingredients
Slice the cucumber into thin strips and the salmon into small cubes.
- 9
Prepare the Sushi Mat
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 10
Spread the Rice
Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
- 11
Add Fillings
Place the salmon cubes and cucumber strips in a line across the center of the rice. Drizzle 2 tbs of spicy mayo over the fillings.
- 12
Roll the Sushi
Using the mat, roll the nori away from you, pressing gently to form a tight roll. Seal the edge of the nori with a bit of water.
- 13
Cut the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle sesame seeds on top.
