3-hand Roll Recipe

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain thoroughly.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave-safe bowl just until sugar dissolves. Do not boil. Let cool slightly.

Transfer the cooked rice to a large, shallow bowl (hangiri or wide bowl). Gently fold in the vinegar mixture with a wooden spatula in cutting/slicing motions to season and cool the rice to near room temperature. Fan the rice or let it sit uncovered briefly to achieve a slightly glossy, sticky texture.

Prepare the proteins: Pat yellowtail, salmon and bay scallops dry with paper towels. Slice the yellowtail and salmon into long, thin strips about 1/4 inch (6 mm) thick and 3–4 inches (7–10 cm) long suitable for rolling. If scallops are large, slice thinly; if small, leave whole.

Scallop dressing

In a small bowl, combine the bay scallops with 1 tablespoon Japanese mayonnaise, 1 teaspoon light soy sauce and the thinly sliced scallions. Toss gently to coat. Taste and adjust — the mixture should be lightly seasoned and creamy but not overpowering.

If you prefer slightly warm scallops, quickly sear them: heat a nonstick skillet over high heat with 1 teaspoon neutral oil, sear scallops 20–30 seconds per side until just opaque, then cool slightly before combining with mayo mixture. For raw-style, use sashimi-safe scallops and skip searing.

Prepare workstation: have a sharp knife, a damp towel, a small bowl of water and the nori sheets ready. Place a sheet of nori shiny side down on a bamboo mat (optional) or a clean work surface.

Wet your hands lightly to prevent sticking. Take about 3/4 cup of prepared sushi rice and gently spread a thin, even layer over the nori, leaving a 1/2-inch (1 cm) strip at the far edge of the nori free of rice to seal the roll.

Along the near edge of the rice (closest to you), lay three parallel fillings: a row of yellowtail strips, a row of the dressed bay scallops, and a row of salmon strips. Space them so each bite will include components of each protein. If desired, tuck a microgreen or shiso leaf into the center for aroma.

Starting from the near edge, use the mat or your hands to lift and roll the nori over the fillings, applying even pressure to form a compact roll. Seal the far edge with a little water. If making a hand roll (temaki) rather than a maki, position fillings on the left third of the nori and roll into a cone shape with rice inside and exposed fish at the wide end.

Transfer the roll to a cutting board. With a very sharp, slightly dampened knife, slice the roll into 6–8 pieces for a maki roll. Clean the knife between cuts to preserve clean edges.

Arrange the roll slices on a plate. Sprinkle toasted sesame seeds over the top for a light nutty flavor.

Optionally, drizzle a small amount (about 1 tsp) of unagi/eel sauce over the pieces for sweetness and gloss, or serve the sauce on the side.

Serve with pickled ginger, a small dab of wasabi and soy sauce to taste. Garnish with microgreens or shiso leaves if using.

Enjoy immediately for best texture — sushi rice and raw fish are best consumed the same day prepared.