Miyabi Sushi Entree Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice into a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–5 minutes). Drain and let sit 30 minutes to 1 hour to hydrate.

Cook rice

Combine the rinsed rice and 2 1/4 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil, cover, reduce heat to low and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl (or hangiri if available). Pour the seasoned vinegar evenly over the rice and use a wooden spatula to gently cut and fold the rice while fanning or blowing to cool it quickly to room temperature. Do not mash; aim for glossy, separate grains. Cover with a damp cloth until assembly.

Prepare fish and fillings

Keep tuna and salmon refrigerated until just before assembly. Using a very sharp knife, slice the tuna and salmon into 1/8–1/4-inch slices for sashimi or thin strips for rolling, depending on your preferred presentation. Shred the crab if using lump crab meat. Slice avocado and julienne the cucumber. Place pickled ginger and wasabi on a small serving dish.

Toast sesame seeds and slice scallions

In a dry skillet over medium heat, toast 2 teaspoons sesame seeds until fragrant and lightly golden, about 1–2 minutes, shaking the pan. Thinly slice scallions on the bias and keep them ready as garnish.

Option A: Nigiri-style

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Form about 2 tablespoons of sushi rice into an oblong mound (approx. 20–24 pieces total from this rice yield; plan 8–10 nigiri). Lightly brush a very thin line of soy sauce on one side of each fish slice, or use a dab of wasabi between fish and rice if desired. Place a slice of tuna or salmon over each rice mound and press gently to adhere. Garnish each with a small drizzle of unagi sauce or spicy mayo (use a squeeze bottle or spoon), a sprinkle of toasted sesame seeds, and a sliver of scallion. Serve immediately.

Option B: Sashimi-style platter

Fan slices of tuna and salmon on a chilled serving platter with shredded crab, avocado slices, cucumber, pickled ginger and wasabi. Drizzle a little unagi sauce and soy on the plate or serve soy on the side for dipping. Sprinkle toasted sesame seeds and scallions over the fish for visual appeal.

Option C: Specialty rolls (Miyabi roll)

Place a bamboo mat covered in plastic on your work surface and a nori sheet, shiny side down (optional). Wet your hands and spread a thin, even layer of sushi rice over the nori leaving a 1-inch border at the top. Arrange crab and cucumber in a line across the bottom third of the rice. Place avocado slices on top of the filling. Roll tightly using the mat to form a cylinder, pressing gently. Slice into 6–8 pieces with a very sharp, dampened knife, wiping the blade between cuts. Drizzle rolls with unagi sauce and spicy mayo, then sprinkle with sesame seeds and scallions. Serve with soy, ginger and wasabi.

Mix spicy mayo if not pre-made: combine 1/4 cup mayonnaise with 1–2 teaspoons sriracha (adjust heat to taste) until smooth. Transfer soy sauce, unagi sauce, and spicy mayo to small bowls for serving. Arrange pickled ginger and wasabi alongside. For plated presentation, create small pools or light drizzles of unagi sauce and spicy mayo across plates and place sushi/nigiri or rolls on top. Sprinkle toasted sesame seeds and scallions over everything just before serving.