Sushi Box (pick Any 3 Rolls) Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a bowl and rinse under cold water, swirling with your hand, until the water runs nearly clear (about 4–6 rinses). Drain.

Cook rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over low heat just to dissolve sugar and salt; do not boil. Transfer cooked rice to a wide shallow bowl (a hangiri or large bowl). Gently fold the vinegar mixture into rice with a wooden paddle or spatula using cutting-and-fanning motions to cool rice quickly and keep grains glossy. Fan rice while mixing if possible. Let rice reach slightly warm/room temperature (about 10 minutes).

Prepare fish and proteins

If using raw fish (tuna or salmon), slice into long thin strips approximately 1/2 inch wide. For cooked shrimp, butterfly and pat dry. Shred crab stick. Keep proteins chilled until assembly.

Vegetables & extras

Peel and slice 1 avocado into thin slices lengthwise. Seed and julienne 1/2 cucumber into thin batons. Cut cream cheese into 1/4" strips if using. Have tempura flakes and spicy mayo ready for assembly.

Make spicy mayo (optional)

Mix 1/4 cup mayonnaise with 1–2 tsp Sriracha (adjust heat) and a pinch of salt to make spicy mayo; transfer to a squeeze bottle or small bowl.

General setup

Place a bamboo mat on a flat surface and cover it with plastic wrap to prevent sticking. Keep a bowl of water nearby to wet your hands and knife between cuts.

Standard maki roll (nori outside)

Place 1 nori sheet shiny side down on the mat. Wet your hands and spread about 3/4 cup seasoned rice evenly over the nori leaving a 1-inch border at the top edge. Sprinkle a few toasted sesame seeds if desired. Flip the nori so rice side is down (optional for uramaki; for standard maki leave rice side up?). For standard maki with nori outside, place fillings (e.g., 2 oz crab stick + cucumber + a little avocado) in a line across the center. Lift the mat edge and roll tightly away from you, tucking the filling in, press gently to seal. Use a little water on the top nori border to seal the seam. Repeat to make second roll of same style.

Uramaki (inside-out roll)

Place 1 nori sheet on plastic-wrapped mat. Wet hands and spread ~3/4 cup rice on nori leaving a 1-inch top border. Sprinkle rice with sesame seeds. Carefully flip the nori so rice is down on the plastic. Place fillings (e.g., spicy tuna mixture + avocado + tempura flakes) across the center of the nori. Use the mat to roll tightly into an inside-out roll, sealing the seam with a little water. Repeat for a second uramaki roll.

Nigiri-style or hand roll alternative (if chosen)

If you prefer, make two pieces of nigiri: shape 2 oz portions of rice into oblongs with wet hands and press a thin slice (1/8" thick) of fish on top, dab a tiny bit of wasabi between fish and rice. Or make hand rolls by placing rice and fillings diagonally on half nori sheet and rolling into a cone.

Rainbow roll (example combination)

For a rainbow roll, make an inside-out roll filled with crab stick, avocado, and cucumber. After rolling, top the roll with alternating slices of tuna and salmon, pressing them gently onto the rice before slicing.

Cut rolls

Using a very sharp knife, wet the blade with water and wipe dry between cuts. For each roll, trim the ends and slice into 8 pieces by cutting in half, then each half into quarters. Maintain a gentle sawing motion to avoid squashing.

Plate the sushi box

Arrange three different rolls (about 8 pieces each) into a sushi box or platter. Garnish with pickled ginger, wasabi, small bowls of soy sauce, and sprinkle toasted sesame seeds or a drizzle of spicy mayo on select pieces. Add tempura flakes over crunchy rolls just before serving to keep them crisp.

Serve

Serve immediately at room temperature (rice slightly warm to room temp). Provide soy sauce, wasabi, and gari for guests. Consume fresh—best within 4 hours for raw fish rolls.

Storage

If you must store leftovers (not recommended for raw-fish rolls), wrap tightly and refrigerate up to 24 hours. For rolls with raw fish, discard after 24 hours; texture and safety decline quickly.