Saketome Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently rubbing the grains with your hand, until the runoff is nearly clear (about 4–6 minutes). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and rest 10 minutes, covered.

Season rice

While the rice rests, warm 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or heatproof bowl. Gently fold in the vinegar mixture with a wooden spatula or rice paddle, using slicing motions to avoid smashing grains. Fan the rice as you fold to cool it to room temperature and develop shine (about 5–8 minutes). Cover with a damp cloth to keep moist.

Prepare fillings

Cut sashimi-grade salmon into long 1/3-inch-thick strips about the length of the nori sheet. Slice avocado in half, remove pit, thinly slice lengthwise. Cut cucumber into long matchsticks (seed if necessary). Mix 3 tbsp mayonnaise with 1 tsp sriracha to make a lightly spicy mayo; set aside. Thinly slice scallions. Lay out nori sheets on the plastic-wrapped bamboo mat, shiny side down.

Layer rice on nori

With wet hands, pick up about 3/4 to 1 cup of sushi rice and spread an even layer over the nori, leaving a 1-inch strip at the top edge without rice for sealing. Press rice gently so it adheres but grains remain distinct. Sprinkle 1/4 tsp toasted sesame seeds over the rice if using.

Flip or inside-out option (choose one)

For an inside-out (uramaki) roll like many modern Saketome preparations: place a second sheet of plastic over the rice and flip the nori so rice is on the outside. If you prefer a traditional maki, do not flip and proceed with nori outside.

Add fillings and roll

On the nori (or rice side if inside-out), arrange 2 oz salmon strips, several avocado slices, cucumber matchsticks, and a sprinkle of sliced scallion along the near edge. Dot a thin line (about 1 tsp) of spicy mayo along the fillings. Using the bamboo mat, lift the near edge and roll firmly but gently, tucking the filling and sealing the roll into a tight cylinder. If you left the top edge free, wet it lightly and finish sealing.

Trim and slice

With a very sharp, wet knife, trim the roll ends and slice into 8 even pieces. Wipe the blade between cuts for clean slices. Repeat for remaining nori and fillings to make 4 rolls total (yields about 32 pieces).

Arrange sushi pieces on a platter. Drizzle 2 tbsp unagi sauce or sweet soy glaze over the rolls if using. Garnish with microgreens or shiso leaves and a light sprinkle of toasted sesame seeds. Serve immediately with pickled ginger (gari), soy sauce and wasabi to taste.