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Restaurants›Sakeba Asian Pub & Grill›Naruto Recipe

Naruto Recipe

Name: Sakeba Asian Pub & Grills Naruto Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 9 slices assorted sashimi-grade fish (tuna, salmon, yellowtail), thinly sliced; 6 pieces aji or cooked shrimp (optional), butterflied; 1 each ripe avocado, peeled, pitted, sliced into 9 thin slices; 1 each English cucumber, peeled in stripes and cut into thin long ribbons; 2 cups short-grain sushi rice, cooked and seasoned (cool to near room temp); 2 tbs rice vinegar, for seasoning rice; 1 tsp sugar, for seasoning rice; 1 tsp fine sea salt, for seasoning rice; 1 tbs toasted sesame seeds (white and/or black), for garnish; 3 tbs soy sauce (or tamari); 1 tbs rice vinegar; 1 tbs mirin; 1 tsp sesame oil (toasted); 1 tsp grated fresh ginger; 0.5 tsp grated garlic; 2 tbs Japanese mayonnaise (Kewpie recommended); 1 tsp ponzu (optional, to brighten); 0.5 tsp honey or agave (optional, to balance); 0.25 tsp white pepper or shichimi togarashi (optional); 1 tbs thinly sliced scallions (green part); 2 tbs pickled ginger (gari), for serving; 1 tsp wasabi paste, for serving; 2 sheets nori strips (optional, to secure cucumber wrap)

Inspired by Sakeba Asian Pub & Grill

Time40m

Serves3

Mixed sashimi, avocado wrapped w. cucumber and Japanese dressing

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Ingredients

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Sashimi and Assembly

9 slices assorted sashimi-grade fish (tuna, salmon, yellowtail), thinly sliced

6 pieces aji or cooked shrimp (optional), butterflied

1 each ripe avocado, peeled, pitted, sliced into 9 thin slices

1 each English cucumber, peeled in stripes and cut into thin long ribbons

2 cups short-grain sushi rice, cooked and seasoned (cool to near room temp)

2 tbs rice vinegar, for seasoning rice

1 tsp sugar, for seasoning rice

1 tsp fine sea salt, for seasoning rice

1 tbs toasted sesame seeds (white and/or black), for garnish

Japanese Dressing (Naruto Dressing)

3 tbs soy sauce (or tamari)

1 tbs Rice vinegar

1 tbs Mirin

1 tsp sesame oil (toasted)

1 tsp grated fresh ginger

1/2 tsp grated garlic

2 tbs Japanese mayonnaise (Kewpie recommended)

1 tsp ponzu (optional, to brighten)

1/2 tsp honey or agave (optional, to balance)

1/4 tsp white pepper or shichimi togarashi (optional)

Finishes and Condiments

1 tbs thinly sliced scallions (green part)

2 tbs pickled ginger (gari), for serving

1 tsp wasabi paste, for serving

2 sheets nori strips (optional, to secure cucumber wrap)

Method

Sashimi and Rice Preparation

Season sushi rice

Cook short-grain rice according to package instructions. While hot, gently fold in rice vinegar, sugar, and salt until evenly distributed. Spread rice on a shallow tray to cool to near room temperature (about 10–15 minutes) while covering loosely with a damp cloth to prevent drying.

Prepare fish and shrimp

Keep sashimi-grade fish chilled until assembly. Using a very sharp knife, slice fish into thin sashimi slices approximately 2–3 mm thick and about 2–3 inches long. If using shrimp, butterfly and gently flatten; chill until ready.

Slice avocado and cucumber: Halve the avocado, remove the pit, peel and slice into 9 even thin slices. For the cucumber, use a vegetable peeler to make long thin ribbons; if ribbons are too wide, trim to width matching avocado slices. Pat ribbons dry with paper towel to remove excess moisture.

Japanese Dressing

Whisk dressing ingredients: In a small bowl, combine soy sauce, rice vinegar, mirin, sesame oil, grated ginger, grated garlic, Japanese mayonnaise, ponzu (if using), honey (if using), and white pepper or shichimi. Whisk until smooth and emulsified. Taste and adjust: add a little more mayo for creaminess, a pinch more honey for sweetness, or a splash of soy for saltiness. Reserve about 2–3 tablespoons for drizzling and the rest for tossing if desired.

Assembly — Naruto style (avocado wrapped with cucumber)

Lay out cucumber ribbons: On a clean flat surface or sushi mat covered in plastic wrap, place 2–3 cucumber ribbons overlapping slightly to create a band about 2–3 inches wide and long enough to wrap around the avocado and fish.

Place avocado and sashimi: Lay one thin avocado slice centered on the cucumber band. Top with a single slice of sashimi (or piece of shrimp). If you want mixed sashimi inside, you can place a small spoonful (about 1 tablespoon) of chopped sashimi mixed lightly with a touch of dressing and mayo, then top with an avocado slice.

Wrap and secure: Carefully roll the cucumber around the avocado and fish to form a neat cylinder or parcel. If needed, secure seam with a narrow strip of nori (lightly dampen edge to seal). Repeat to make 9 individual Naruto rolls.

Plate and finish: Arrange the Naruto rolls on a serving plate. Drizzle about 2 teaspoons of the Japanese dressing over each roll (or a thin spiral over the plate). Sprinkle toasted sesame seeds and sliced scallions over the rolls. Add pickled ginger and wasabi to the side.

Serving

Serve immediately: Naruto should be served immediately while sashimi is chilled and avocado is fresh. Provide extra dressing at the side for dipping and recommend eating within 20–30 minutes to prevent cucumber and avocado from losing texture.