California Maki Combo Recipe

If rice is not cooked: rinse 1/2 cup sushi rice until water runs clear, cook per package (about 3/4 cup cooked). Let cool to warm. Fold in rice vinegar seasoning: for the quantities above add 1 tablespoon seasoned vinegar to the total cooked rice and gently fold to coat. Keep a damp cloth over the rice to prevent drying.

Assemble filling

Mix shredded crab with 1/2 teaspoon mayonnaise and set aside. Fan avocado and julienne cucumber into matchsticks.

Place 1/2 sheet nori shiny-side down on the bamboo mat. Wet your hands, take about 1/2 cup warm seasoned sushi rice and gently spread into a thin even layer covering the nori, leaving a 1/2" clear margin at the far edge. Sprinkle toasted sesame seeds over the rice if desired.

Carefully flip the nori so rice faces down on the mat (inside-out roll). On the exposed nori side nearest you, place the crab mixture in a line, then cucumber and avocado slices. Add a tiny dab of wasabi if desired.

Using the mat, roll away from you, pressing gently and evenly to form a tight roll. Seal the edge with a little water on the nori margin. Using a sharp wet knife, trim roll to 3 pieces. Wipe the knife between cuts to keep clean slices.

Serve pieces with soy sauce and pickled ginger.

Place 1/2 sheet nori on the mat. Wet hands and spread about 1/2 cup sushi rice thinly over nori, leaving a 1/2" margin. Lay julienned cucumber across the near edge. Roll tightly with the mat, seal with a bit of water, and cut into 3 pieces. Serve immediately.

Place 1/2 sheet nori on mat, spread 1/2 cup sushi rice leaving margin. Place salmon strips across the near edge with an optional small smear of wasabi between fish and rice. Roll tightly, seal, and cut into 3 equal pieces. Clean knife between cuts.

Repeat the same method as salmon maki using tuna strips. Spread rice on 1/2 sheet nori, place tuna across, roll, seal and cut into 3 pieces.

Place 1/2 sheet nori on mat, spread 1/2 cup rice leaving margin. Lay a strip of tamago across the near edge. Roll tightly, seal and cut into 3 pieces. If making tamago from scratch: whisk 1 egg with 1/2 tsp mirin and a pinch of sugar and salt, cook in a small oiled pan in thin layers, folding to form a rectangular omelette; cool and slice into strips.

Arrange the five types (California, cucumber, salmon, tuna, tamago) on a plate. Each type should be presented as 3 pieces. Serve with soy sauce, pickled ginger and wasabi on the side. Total combo yields 5 varieties × 3 pieces = 15 pieces.

Estimated storage: consume fresh within 2 hours for best texture and food-safety with raw fish; refrigerate any leftover pieces without raw fish up to 24 hours.