Any Three Rolls Lunch Recipe

Prepare tuna filling

Combine the finely diced sushi-grade tuna, 1 tablespoon mayonnaise, 1 teaspoon sriracha, 1 tablespoon thinly sliced scallion, 0.25 teaspoon sesame oil, and 0.5 teaspoon toasted sesame seeds in a small bowl. Mix gently until combined, taste and adjust heat level with more sriracha if desired. Keep chilled until assembly.

Prepare rice and nori

If using pre-seasoned rice, fluff and keep slightly warm. If not, mix 1 tablespoon rice vinegar, 0.5 teaspoon sugar, and 0.125 teaspoon salt into 1 cup cooked rice and fold gently. Place a half nori sheet shiny side down on the bamboo mat (covered in plastic). With wet fingers, evenly spread the 1 cup seasoned rice over the nori leaving a 1/2-inch strip at the far edge uncovered.

Assemble and roll

Arrange a line of the spicy tuna mixture across the center of the rice. Using the mat, lift the near edge and roll firmly but gently away from you, compressing the filling into a tight cylinder; finish by sealing the uncovered nori edge with a little water. Let rest seam-side down for 1 minute.

Slice

Using a sharp dampened knife, slice the roll into 6 even pieces. Wipe the knife between cuts if rice sticks. Plate with optional wasabi and pickled ginger.

Prepare crab and vegetables

In a small bowl, mix the shredded imitation crab with 0.5 teaspoon mayonnaise (optional) and set aside. Cut the avocado half into 3–4 thin batons. Cut the peeled cucumber into thin matchsticks.

Prepare rice and nori (inside-out option)

If making an inside-out (uramaki) California roll: place a half nori sheet on the mat, spread 1 cup rice evenly over the nori, then flip the nori so rice is facing down on the plastic-wrapped mat. Sprinkle 1 teaspoon toasted sesame seeds or tobiko over the exposed rice and press lightly to adhere. If rolling traditionally (nori outside), spread rice on nori leaving 1/2-inch seam as in Roll 1.

Assemble and roll

Place a strip of crab, avocado batons and cucumber batons along the center. Roll tightly with the mat, sealing the seam with a little water. If made inside-out, the nori will be inside and rice outside with sesame/tobiko on the surface.

Slice

Using a sharp dampened knife, cut the roll into 6 pieces. Serve with soy sauce.

Make tempura vegetables

Heat about 1 inch of neutral oil in a skillet to 350°F (175°C) or until a drop of batter sizzles. Pat the vegetable batons dry. Whisk the tempura batter briefly (do not overmix) and dip the vegetable batons to coat. Optional: roll lightly in panko for extra crunch. Fry in hot oil in small batches until crisp and pale golden, about 1–2 minutes. Remove to a paper towel-lined rack and drain. Allow to cool slightly.

Prepare rice and nori

Spread 1 cup seasoned sushi rice over a half nori sheet leaving a 1/2-inch seam as in Roll 1.

Assemble and roll

Place a line of the cooled tempura vegetable batons along the center of the rice. Roll tightly using the bamboo mat, sealing the seam with a little water. Let rest seam-side down for 1 minute.

Slice and serve

Slice the roll into 6 pieces with a dampened sharp knife. Serve with soy sauce or tempura dipping sauce on the side.

Arrange the three rolls (6 pieces each) on a platter to create the 'Any Three Rolls Lunch' — Spicy Tuna, California, and Vegetable Tempura. Garnish with pickled ginger, wasabi and small dishes of soy sauce. Provide chopsticks and napkins.

Storage: Eat rolls immediately for best texture. Leftovers can be refrigerated up to 24 hours (note: tempura will lose crispness).