Lucky 7 Combo Recipe

Rinse the Rice

Start by rinsing 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the water is absorbed.

Season the Rice

Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt until dissolved. Gently fold this mixture into the warm rice using a paddle or wooden spoon.

Cool the Rice

Spread the seasoned rice onto a large plate or tray to cool to room temperature. Avoid pressing down on the rice to maintain its texture.

Slice the Fish

Using a sharp knife, slice the sashimi-grade fish (tuna, yellowtail, salmon, white tuna, white fish) into thin pieces, about 1/4 inch thick. Ensure all slices are uniform for presentation.

Prepare Shrimp and Eel

If not already done, peel and devein the cooked shrimp. For grilled eel, slice into thin pieces, ensuring it's ready to serve.

Shape the Rice

With wet hands, take a small amount of sushi rice (about 1 tablespoon) and shape it into an oval mound.

Top with Fish

Place a slice of each fish topping (shrimp, tuna, yellowtail, salmon, white tuna, white fish, grilled eel) on top of each rice mound. Gently press to secure the topping to the rice.

Plate the Nigiri

Arrange the nigiri on a serving platter. Add a small dollop of wasabi and a pile of pickled ginger on the side.

Add Soy Sauce

Serve with soy sauce on the side for dipping. Enjoy your Lucky 7 Combo!