Jul 14 2026
Restaurants›Murata Restaurant›Sushi Lunch A Recipe

Sushi Lunch A Recipe

Inspired by Murata Restaurant
Time1h
Serves2

8 pieces of chef's choice and 6 pieces of of the day.

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Ingredients

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Sushi Rice

Fish and Vegetables

Condiments and Garnishes

Method

Preparing Sushi Rice

  1. 1

    Rinse the Rice

    Rinse the sushi rice under cold running water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the manufacturer's instructions or until the rice is tender and water is absorbed.

  3. 3

    Season the Rice

    Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the warm rice and gently mix with a wooden spatula. Allow the rice to cool to room temperature.

Preparing the Fillings

  1. 4

    Slice the Fish

    Using a sharp knife, slice the fresh salmon and tuna fillets into thin strips, about 1/4 inch thick.

  2. 5

    Prepare the Vegetables

    Cut the avocado in half, remove the pit, and slice it into thin strips. Peel the cucumber, cut it in half lengthwise, and slice into thin strips.

Rolling the Sushi

  1. 6

    Set up the Rolling Station

    Lay out a bamboo sushi mat on a flat surface. Place a sheet of nori, shiny side down, on the mat.

  2. 7

    Add the Rice

    Wet your hands to prevent sticking. Take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

  3. 8

    Add Fillings

    Arrange strips of salmon, tuna, avocado, and cucumber in a line along the bottom edge of the rice.

  4. 9

    Roll the Sushi

    Starting from the bottom, lift the bamboo mat and roll it over the fillings tightly. Use the mat to shape the roll as you go. Roll until you reach the top border of the nori.

  5. 10

    Seal the Roll

    Moisten the top border of the nori with a little water to seal the roll. Let it rest seam-side down for a few minutes.

  6. 11

    Slice the Sushi

    Using a sharp, wet knife, cut the roll into 8 equal pieces. Repeat the process with the remaining nori sheets and fillings.

Serving the Sushi

  1. 12

    Plating

    Arrange the sushi pieces on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.

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