Nigiri & Maki Selection Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until water runs nearly clear (about 6–8 rinses). Drain 10 minutes. Transfer to a rice cooker or medium pot and add 2.2 cups water. If using a pot, bring to a boil over medium-high, reduce to low, cover and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar (sushizu)

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.

Season the rice

Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri if available). Gently fold in the sushi vinegar using a wooden spatula or rice paddle with cutting motions to separate grains; fan the rice as you fold to cool it quickly and give shine. Continue folding and fanning until rice reaches near room temperature (slightly warm). Cover with a damp towel to keep moist while you prepare fish and fillings.

Prepare fish and fillings

Keep fish cold until just before slicing. With a very sharp knife, trim any sinew and cut fish into portions for nigiri and maki. For nigiri: slice salmon and tuna into 1/4"–3/8" (0.5–1 cm) thick slices about 2.5–3" (6–7.5 cm) long and 1–1.25" (2.5–3 cm) wide (approximately 16 pieces total from the fish you have). For maki: cut remaining fish into long thin strips about 1/4" (0.5 cm) thick. Slice avocado in half, remove pit, peel and cut into thin lengthwise slices. Julienne cucumber (thin long sticks) and shred crab meat if needed. Keep everything chilled on a tray.

Shape nigiri

Fill a small bowl with water mixed with a teaspoon or two of rice vinegar to wet hands (prevents rice sticking). Moisten fingertips lightly. Take about 2 tablespoons (roughly 20–25 g) of sushi rice and form into an oblong mound by cupping rice in your hands and gently pressing to compact — about 2" long and 1" wide, with a slight spring (do not over-compress). Optionally smear a small dab of wasabi on one side of the fish slice, then press the fish over the rice mound, using the free hand to curve the fish around the rice and press gently to adhere. Repeat to make 12–16 nigiri total. Wipe your hands frequently to keep rice clean.

Assemble maki rolls

Place a bamboo sushi mat on a flat surface and a sheet of plastic wrap over it (optional). Lay one nori sheet shiny side down. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1/2" (1–1.5 cm) bare strip at the top edge. Sprinkle a few toasted sesame seeds over rice if using. Flip the nori so the rice side is down and exposed nori side is up (this creates inside-out variation if desired; standard hosomaki keeps rice on inside—see variations). Place a 1/2"–3/4" strip of filling (tuna, cucumber, avocado, crab) horizontally across the nori about 1" (2.5 cm) from the bottom edge. Lift the bottom edge of the mat and roll firmly but gently to enclose filling, compressing to a tight cylinder. Continue rolling until the exposed top strip seals the roll. Use a little water on the edge to help seal. Repeat for remaining sheets and fillings. For hosomaki (thin rolls) cut rolls into 6–8 pieces using a very sharp knife moistened between cuts; wipe blade as needed.

Finish and plate

Arrange nigiri and maki pieces on a platter. Garnish maki with a sprinkle of toasted sesame seeds or thinly sliced green onion if desired. Serve immediately with small dishes of soy sauce, wasabi and pickled ginger. Nigiri is best enjoyed within an hour of assembly; keep chilled in the refrigerator if you must wait (covered) but avoid long storage to preserve fish texture.

Notes on safety and variations: Use only sushi/sashimi-grade fish from a reputable supplier and keep it cold. For an inside-out roll (uramaki), place rice on nori and then flip so rice is outside before adding filling. Substitute ingredients as desired (e.g., tempura shrimp for a crunchy roll, or cucumber-only for vegetarian maki).