Saku Recipe

Prepare sushi rice

Cook and season sushi rice ahead of time (about 2 cups cooked). Keep slightly warm and cover with a damp cloth to prevent drying.

Prepare fillings

Slice salmon into 6–8 thin sashimi pieces. Dice tuna into small 5 mm cubes. Thinly slice scallops (or slice small whole scallops in half) so they lay flat. Slice avocado, julienne the cucumber, and thinly slice the jalapeño (remove seeds if you want less heat).

Lay out nori and rice

Place a bamboo mat on plastic wrap. Lay one nori sheet shiny side down. With wet hands, spread about 1/2 cup of sushi rice in an even layer over the nori leaving a 1 cm border at the top edge. Lightly press to compact the rice.

Assemble roll

Flip the nori so rice is down on the plastic (for inside-out roll) or keep rice up if you prefer. On the center near the bottom third, lay a line of diced tuna, a row of cucumber julienne, 2–3 slices of avocado, a few thin jalapeño slices and alternate a couple of salmon slices if using as internal layering. Do not overfill.

Roll tightly

Using the mat, roll from the bottom edge away from you, tucking the filling and forming a firm cylinder. Seal the edge by wetting the exposed nori border. Repeat to make 3–4 rolls (depending on nori count).

Cut rolls

Using a very sharp knife dipped in water between cuts, slice each roll into 6–8 pieces. Wipe the knife clean and wet again between cuts for clean edges.

Make truffle scallop mixture

In a small bowl combine thinly sliced scallops (120 g) with 1 tsp black truffle oil, 2 tbs mayonnaise, 1 tbs soy sauce, 1/2 tbs lemon juice, 1/4 tsp sea salt and 1/8 tsp white pepper. Gently fold to coat without breaking the scallop slices. Taste and adjust salt or lemon as needed.

Torch or sear (optional)

For a slightly smoky finish, spoon a small amount of the scallop mixture onto a heatproof plate and quickly torch the surface with a kitchen blowtorch for 3–5 seconds until just opaque at the edges. Alternatively, sear the scallops in a hot nonstick pan for 10–15 seconds per side with no oil. Allow to cool slightly before using.

Top the roll

Place a small spoonful of the truffle scallop mixture onto each sushi piece. Be sure to distribute evenly so each piece has some scallop and sauce.

Add tobikko

Gently dot about 1/2 tsp tuna tobikko onto each topped piece, placing it on or beside the scallop mixture to add texture and briny pop.

Finish and garnish

Sprinkle toasted sesame seeds over the roll and add a few microgreens or mitsuba on top of selected pieces for color. Add a thin jalapeño slice to a few pieces for extra heat if desired.

Plate and serve

Arrange the sushi on a serving plate with pickled ginger and a small dollop of wasabi on the side. Serve with soy sauce for dipping. Consume immediately for best texture and flavor.