Sushi Bar Lunch Recipe

Cook and season rice

Rinse 2 cups short-grain sushi rice under cold water until water runs mostly clear. Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then let sit 10 minutes off heat.

While rice cooks, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan until dissolved; do not boil. Transfer cooked rice to a large shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning the rice to cool and achieve glossy, slightly sticky grains. Cover with a damp towel and keep at room temperature.

Prepare fillings

Slice sushi-grade salmon and tuna into long thin strips (about 1/4-inch thick). Shred the imitation crab and mix with 3 tbs mayonnaise and 1 tsp sriracha to make spicy crab. Julienne 1 cup cucumber and slice 1 cup avocado. Toast 1 tbs sesame seeds in a dry pan over medium heat until fragrant, about 1–2 minutes; set aside.

Assemble maki rolls

Place a bamboo mat on a clean surface and top with plastic wrap. Put a nori sheet shiny-side down on the mat. Wet your hands with water to prevent sticking and take about 3/4 cup seasoned rice; spread it in an even 1/4-inch layer over the nori, leaving a 1-inch border at the top. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice faces down (for uramaki style) or leave rice on outside as preferred. Arrange a line of filling (salmon, tuna, spicy crab, cucumber, and avocado as desired) across the center. Using the bamboo mat, roll firmly from the bottom edge to form a tight cylinder; press gently to seal.

Using a sharp, dampened knife, slice each roll into 6–8 pieces. Wipe the knife between cuts to maintain clean slices. Arrange on a plate with pickled ginger, wasabi and soy sauce for serving.

Repeat assembly to make a total of 6 rolls (about 24–36 pieces), varying fillings to produce an assortment: salmon roll, tuna roll, crab roll, and an inside-out roll with sesame seeds.

Heat dashi and rehydrate wakame

Bring 4 cups prepared dashi to a gentle simmer in a medium saucepan over medium heat. Add 1 tsp dried wakame and simmer 1–2 minutes until rehydrated.

Place 3 tbs white miso paste in a small bowl and ladle about 1/2 cup hot dashi into it. Whisk until smooth to avoid lumps.

Reduce heat to low. Stir the miso slurry back into the saucepan — do not boil the soup after adding miso to preserve flavor and probiotics. Add 4 oz diced silken tofu and heat gently for about 1 minute to warm through.

Remove from heat and ladle into bowls. Garnish with 2 tbsp thinly sliced green onions and serve immediately alongside the sushi.

Assemble salad

In a large bowl, combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber and 1/2 cup julienned carrot. Toss gently to mix.

Drizzle 3 tbs sesame dressing over the greens and toss lightly to coat evenly. Sprinkle 1 tsp toasted sesame seeds on top.

Divide salad between serving plates and serve chilled with the sushi and miso soup.