Any Two Rolls Lunch Recipe

Prepare rice

If not already cooked, cook 2 cups sushi rice (short-grain) following package instructions to yield about 3–3.5 cups cooked rice. While rice is hot, gently fold in 3 tablespoons rice vinegar seasoning (mix 3 tbsp rice vinegar with 1 tbsp sugar and 1 tsp salt until dissolved). Fan the rice as you fold to cool it quickly to slightly above room temperature. Cover with a damp cloth to keep from drying while preparing fillings.

Prepare nori and work station

Lay out 4 nori sheets, shiny side down. Place a bamboo mat covered with plastic wrap nearby and a small bowl of water with a splash of rice vinegar for wetting hands/knife. Keep soy, wasabi, and pickled ginger ready for serving.

Mix crab filling

In a small bowl, combine 1 cup shredded imitation or cooked crab with 2 tablespoons mayonnaise and 1 tablespoon toasted sesame seeds. Taste and adjust saltiness with a dash of soy if needed.

Assemble roll A (nori inside, rice outside optional)

Place one nori sheet on the bamboo mat. Wet hands and dampen about 3/4 cup of the prepared sushi rice, then evenly spread the rice over the nori leaving a 1-inch strip uncovered at the far edge. Sprinkle a little toasted sesame and furikake if using. If making an inside-out roll (rice outside), press rice onto the nori then flip so nori faces up for fillings. Arrange a line of crab mixture about 1 inch from the near edge, add 4–6 thin avocado slices and julienned cucumber. Using the mat, roll firmly away from you, applying even pressure to form a tight cylinder. Seal the edge with a little water on the exposed nori strip. Let rest seam-side down for 1 minute.

Mix spicy tuna

In a bowl, combine 6 oz finely diced sashimi-grade tuna with 1 teaspoon sriracha, 1 tablespoon Japanese mayonnaise, 1 tablespoon thinly sliced scallions, and 1/2 teaspoon toasted sesame oil. Mix gently to avoid breaking the tuna apart. Taste and adjust heat or salt with a tiny splash of soy sauce if needed.

Assemble roll B

Place another nori sheet on the mat. Wet hands and spread ~3/4 cup sushi rice on the sheet leaving a 1-inch uncovered strip. Alternatively, for a traditional inside nori, put nori shiny-side down and place rice on top. Arrange the spicy tuna mixture in a line, about 1 inch from the near edge. Roll tightly using the bamboo mat, compressing evenly. Seal with a small dab of water. For a maki with rice outside, press additional sesame seeds or roe onto the rice before slicing.

With a very sharp knife dipped in the water-vinegar bowl and wiped between cuts, slice each roll into 6–8 pieces. Clean the knife between cuts to keep slices neat. Plate the two rolls side by side and garnish: drizzle 2 tablespoons eel sauce or additional soy over rolls if desired, sprinkle 2 tablespoons masago or tobiko on top of one roll for color and texture, and add 1 tablespoon extra toasted sesame seeds or a pinch of furikake. Serve with wasabi, pickled ginger, and extra soy sauce on the side.

Serve immediately at room temperature for best texture. If making ahead, cover loosely with plastic wrap and refrigerate no more than 2 hours. Keep sashimi-grade fillings cold until assembly to ensure safety.