Sushi A Lunch Recipe

Prepare sushi rice

If rice is not already seasoned, place 2 cups cooked short-grain sushi rice in a shallow bowl. Gently fold in 3 tbs rice vinegar, 1 tsp sugar, and 1 tsp kosher salt while fanning the rice to cool it quickly until it reaches slightly warm. Do not mash; keep grains separate. Cover with a damp cloth to keep moist.

Portion rice

Wet your hands with a water + a little rice vinegar mixture to prevent sticking. Divide the prepared rice into five equal portions (about 2–3 tablespoons each). Shape each portion into an oblong pillow using gentle, firm pressure: compress enough so it holds shape but remains light.

Prepare fish

Select 5 pieces of sushi-grade fish (cheff's choice — e.g., salmon, tuna, yellowtail). Slice each into ~2.5 inch by 1.25 inch by 1/4 inch slices against the grain. Pat dry on paper towel to remove excess moisture.

Assemble nigiri

Place a small dab (about 1/8 tsp) of wasabi on the underside of each fish slice. Set the fish on top of each molded rice pillow, pressing gently to adhere. Optionally, brush a light glaze of soy sauce on top or serve soy on the side.

Plate

Arrange the 5 nigiri on a serving plate with pickled ginger and a small dish of soy sauce and additional wasabi.

Prepare rice

If not already seasoned, mix 1 cup cooked sushi rice with 1.5 tbs rice vinegar. Let the rice cool to slightly warm; keep covered to prevent drying.

Prepare fillings

Mix shredded imitation crab with 1 tsp mayonnaise. Cut avocado half into thin slices. Julienne cucumber into thin strips and remove seeds so it doesn't add water to the roll.

Assemble roll (inside-out style)

Place plastic wrap over a bamboo mat. Put the nori sheet shiny side down on the plastic wrap. With wet hands, spread the seasoned rice evenly over the nori, covering the entire surface in a thin layer. Sprinkle toasted sesame seeds across the rice if using. Carefully flip the nori and rice so the rice side is down and the nori side faces up (this makes an inside-out roll).

Add fillings

Across the middle of the nori, lay the crab mixture in a horizontal line, then cucumber strips and avocado slices on top of the crab.

Roll and tighten

Use the bamboo mat and plastic wrap to lift the edge of the nori and roll tightly over the fillings, pressing gently to form a compact cylinder. Continue rolling until sealed; use a little water on the final edge to seal the nori if needed.

Slice

Using a sharp wet knife, cut the roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean. Arrange the pieces on the plate beside the nigiri.

Arrange the five chef's choice nigiri and the California roll (8 pieces) on a serving plate. Garnish with pickled ginger and small dollops of wasabi. Serve with soy sauce on the side for dipping. Estimated total serving: 1 lunch (5 nigiri + 8-piece roll).