Ocean Dream Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs almost clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.65 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Prepare sushi vinegar

While rice rests, combine 3 tbs rice vinegar, 1.5 tbs sugar and 0.5 tsp fine sea salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.

Season the rice

Transfer cooked rice to a large shallow nonreactive bowl (wood or plastic). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using a cutting and fanning motion to coat grains and cool the rice quickly. Aim for slightly sticky, glossy rice. Let rice come to room temperature (about 10–15 minutes). Keep a damp towel over rice to prevent drying.

Trim and portion the fish: using a very sharp knife, cut 4 oz of salmon and 4 oz of tuna into long thin strips about 1/4–1/3 inch wide and the length of the nori (approx. 7 inches). Keep fish chilled until assembly. Slice 1 cup avocado into thin even strips and toss gently in a few drops of rice vinegar if desired to slow browning. Seed the cucumber: slice lengthwise, remove seeds with a spoon, then cut into long thin strips (about 1/4 inch).

Prepare workspace and nori: place bamboo mat on work surface and cover with plastic wrap. Place 1 nori sheet shiny side down on the mat. With wet hands (keep a small bowl of water nearby), take about 3/4 cup of sushi rice and evenly press it onto the nori, leaving a 1-inch strip at the far edge free of rice. The rice layer should be about 1/4 inch thick.

Arrange fillings: about 1 inch from the near edge of the rice, lay in a row: 1–2 strips of salmon, 1–2 strips of tuna, a few avocado strips and a few cucumber strips. If you prefer double fish on top (inside-out style), you can place fish on top of the rice instead—this recipe assembles with fish inside for balanced bites.

Roll the sushi: lift the near edge of the mat and fold it over the fillings, pressing gently but firmly to shape. Continue rolling, using the mat to form a tight cylinder, and press along the seam to seal. Remove the roll from the mat and set seam-side down. Repeat to make 4 rolls (using remaining rice, nori and fillings).

Top with tobikko and sliced fish (optional): for an 'Ocean Dream' finish, spread a thin layer of rice on the exterior of the roll (make an inside-out roll) or leave as maki. Carefully spoon or press tobikko (2 tbs total) on top of each roll or on cut pieces. Alternately, lay a thin slice of salmon or tuna on top of each roll, then press a small amount of tobikko onto the fish.

Slice the rolls: wet a sharp chef's knife with water and a little neutral oil, then slice each roll into 8 even pieces. Wipe knife clean and re-wet between cuts to keep slices clean. Arrange slices on a platter.

Garnish and condiments: sprinkle toasted sesame seeds lightly over the rolls if desired. Serve with soy sauce (0.5 cup) for dipping, pickled ginger (0.25 cup) and wasabi (1 tsp) on the side. Enjoy immediately for best texture and flavor.