California Nigiri Combo Recipe

Rinse the 1 cup sushi rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain 10–15 minutes.

Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to very low, cover and cook 12–14 minutes. Remove from heat and let rest covered 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture using a cutting motion with a rice paddle or spatula to avoid crushing grains. Fan the rice while folding to cool to near room temperature (about 10 minutes). The finished amount should be about 2 cups; reserve as instructed in other sections.

Place the bamboo mat on the counter and wrap with plastic wrap. Place a half nori sheet (shiny side down) on the mat.

Wet hands in the water-and-vinegar bowl to prevent sticking. Spread about 0.8 cups of prepared sushi rice evenly over the nori, leaving a 1/2-inch (1 cm) border at the far edge. Press gently to an even 1/4-inch thickness.

Flip the nori+rice so the rice side is down on the mat (inside-out roll).

Mix the shredded imitation crab with 1 tsp mayonnaise. Along the center of the nori (rice side down), lay the crab mixture, avocado slices and cucumber julienne in a line.

Lift the mat edge closest to you and roll away from you, applying gentle, even pressure to form a tight roll. Pull the mat away as you roll so it doesn’t get rolled into the sushi.

Lightly press toasted sesame seeds onto the outside of the roll. Using a sharp, wet knife, cut the roll into 6–8 pieces. Reserve 4 pieces for the California Nigiri Combo and keep extras for service.

Divide 0.5 cups prepared sushi rice into four equal portions (about 12–15 g per portion). Wet your hands with the water-and-vinegar solution. Form each portion into an oblong mound about 1.5–2 inches long by gently pressing and shaping with your fingers and palm — do not pack too tightly; the rice should hold shape but still be slightly tender.

Prepare wasabi: put a small dab (about 1/4 tsp) on the underside of each fish or on top of each rice mound to taste.

Salmon Nigiri

Place a thin salmon slice over one rice mound, pressing gently so it adheres. Smooth edges and wipe any excess moisture with a towel.

Tuna Nigiri

Place a thin tuna slice over the second rice mound, pressing gently to adhere.

Ebi Nigiri

If using pre-cooked butterflied shrimp, warm briefly in hot water, pat dry, then place the shrimp over the third rice mound with the tail overhanging. Optionally secure with a thin strip of nori if needed.

Tamago Nigiri

Place the tamago slice over the fourth rice mound. If the tamago is thick, you may trim it to size; secure with a thin strip of nori if desired.

Gently press each nigiri once more to ensure fish/egg is seated on rice. Arrange the four nigiri on a plate with the 4 California roll pieces.

Serve the California Roll pieces (4) alongside the four nigiri pieces (salmon, tuna, ebi, tamago) on a single plate.

Garnish with pickled ginger and serve soy sauce and remaining wasabi on the side. Advise diners to dip fish-side (not rice-side) into soy sauce to prevent rice from absorbing too much salt.

Estimated plating: arrange roll pieces in a row and nigiri in a line beside them for a clean presentation. Serve immediately; sushi is best eaten fresh.