House Grand Maki Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover tightly and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 4 tbsp rice vinegar, 2 tbsp granulated sugar and 1 tsp fine sea salt in a small saucepan over low heat just to dissolve sugar and salt (do not boil). Transfer cooked rice to a large, shallow wooden or nonreactive bowl. Gently fold the seasoned vinegar into the rice with a rice paddle in cutting-and-fanning motions to cool and glossy the grains. Fan or let cool to slightly above room temperature. Cover with a damp towel until ready to assemble (do not refrigerate).

Prepare proteins and produce: slice the sushi-grade salmon and tuna into long 1/4–1/2-inch strips about the length of the nori sheet (about 8–9 inches). If shrimp are large, butterfly or slice lengthwise into thin strips. Thinly slice the avocado and immediately brush or sprinkle with a few drops of lemon if desired to slow browning. Julienne the English cucumber (seed seeds to avoid extra moisture). Slice green onions lengthwise into long thin strips.

Assemble additional components: have 3 tbsp masago or tobiko ready to sprinkle inside or on top of the roll. If using spicy mayo, mix 4 tsp mayonnaise, 1 tsp Sriracha and 1/2 tsp lemon juice in a small bowl until smooth; transfer to a squeeze bottle or small spoon for drizzling.

Prepare mat and nori: place a bamboo sushi mat on your work surface and cover with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the plastic-wrapped mat.

Spread Rice

Wet your hands lightly with water (a little rice vinegar in the water helps) to prevent sticking. Grab roughly 3/4 cup of seasoned rice and evenly distribute it across the nori, leaving a 1-inch strip of nori at the far edge (the edge furthest from you) clear for sealing. The rice should be about 1/4-inch thick. Lightly press but do not mash.

Add Fillings

About 1 inch from the near edge (closest to you), lay a strip of salmon, a strip of tuna, a few pieces of shrimp, a few avocado slices, and a small handful of cucumber julienne and green onion. Sprinkle about 3/4 tsp masago across the filling line. If making multiple rolls, divide fillings evenly among 4 sheets.

Roll

Lift the mat edge closest to you and fold the nori over the fillings, using your fingers to hold the fillings in place. Tuck the edge of the nori and rice under the fillings and begin to roll forward, applying even pressure with the mat to form a tight cylinder. Continue rolling until the seam is sealed; gently press along the roll to ensure it is compact but not crushed.

Finish & Cut

Lightly moisten the far exposed nori edge with a finger dipped in water to help seal. Transfer the roll to a cutting board. With a very sharp, lightly oiled knife, trim the ends and cut the roll into 8 equal pieces (wipe the blade between cuts with a damp cloth to keep slices clean). Repeat for remaining nori sheets and fillings.

Garnish and serve: Arrange pieces on a platter. Sprinkle toasted sesame seeds on top and optionally dot or lightly brush with a little spicy mayo and additional masago. Serve immediately with soy sauce, wasabi and pickled ginger.