Salmon Ocean, Tuna, Dream Recipe

Prepare sushi rice

If not already cooked, rinse 1½ cups uncooked short-grain rice until water runs clear and cook according to package (yields ~2 cups cooked). While rice is warm, fold in 3 tablespoons rice vinegar seasoning (mix 3 tbs rice vinegar, 1 tbs sugar, 1 tsp salt until dissolved). Allow rice to cool to room temperature, covered with a damp cloth.

Place a nori sheet shiny-side down on the plastic-wrapped bamboo mat. With wet hands, spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered.

Along the near edge of the rice (closest to you), lay a row of julienned cucumber (about 1/4 of the cucumber), then a few strips of avocado (about 1/2 the avocado), and 2 oz of sliced salmon. If desired, dot a small amount of wasabi along the fish.

Use the mat to lift the near edge and roll firmly away from you, tucking the filling and compressing the roll into a tight cylinder. Seal the exposed nori edge with a little water.

Lightly press the seam and exterior to compact. If you want tobikko on the outside, wet the exterior of the roll lightly and roll the rice surface into 2 tsp tobikko so it adheres. Otherwise, reserve tobikko to garnish slices.

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts for clean slices. Garnish each piece with a small pinch of tobikko (if not applied outside) and a sprinkle of toasted sesame seeds if desired. Serve with soy sauce and pickled ginger.

Prepare sushi rice

If not already cooked, rinse 1½ cups uncooked short-grain rice until water runs clear and cook according to package (yields ~2 cups cooked). While rice is warm, fold in 3 tablespoons rice vinegar seasoning (mix 3 tbs rice vinegar, 1 tbs sugar, 1 tsp salt until dissolved). Allow rice to cool to room temperature, covered with a damp cloth.

Place a nori sheet shiny-side down on the plastic-wrapped bamboo mat. With wet hands, spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered.

Along the near edge, arrange a strip of sliced tuna (about 2 oz), julienned cucumber (about 1/4 cucumber), and slices of avocado (about 1/2 avocado). If you like heat, spread a thin line (about 1/2 tsp) of spicy mayo on top of the tuna before rolling.

Roll firmly using the mat, tucking the filling and sealing the nori with a little water on the far edge. Compress the roll gently to form a tight cylinder.

If you want tobikko on the outside, dampen the rice surface and press 2 tsp tobikko into the rice. Otherwise, reserve tobikko to place on each slice after cutting.

Cut the roll into 8 pieces with a sharp, wetted knife, wiping the blade between cuts. Plate and garnish each piece with a small pinch of tobikko if not used on the exterior. Serve with soy sauce, pickled ginger, and extra spicy mayo on the side.

Arrange Salmon OCEAN and Tuna DREAM roll slices on a serving platter. Add small mounds of pickled ginger, a dish of soy sauce, and wasabi or spicy mayo for dipping.

Consume immediately for best texture. Leftovers: store tightly wrapped in plastic in the refrigerator and consume within 24 hours; rice will firm and nori may soften.