Lu2 Recipe

Rinse the Rice

In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then simmer covered for 20 minutes until water is absorbed.

Season the Rice

In a small bowl, mix 1 tablespoon rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt until dissolved. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture. Allow to cool.

Form Nigiri Rice

Wet your hands with water. Take a small handful of sushi rice (about 1 ounce) and mold it into an oval shape.

Add Fish on Top

Place a slice of fresh fish on top of the formed rice. Optionally, spread a small amount of wasabi between the rice and fish.

Prepare the Filling

In a bowl, combine 0.5 cups of crab meat, the flesh of 1 avocado (sliced), and half of a cucumber (julienned). Mix in 2 tablespoons of mayonnaise until well combined.

Assemble the Maki

Lay a nori sheet on a bamboo sushi mat. Wet your hands and evenly spread a layer of sushi rice over the nori, leaving a 1-inch border at the top. Place the filling along the bottom edge of the rice.

Roll the Maki

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure. Seal the edge of the nori with a little water. Repeat with the second sheet of nori.

Slice the Maki

Using a sharp knife, slice the rolled maki into 6 to 8 pieces. Optionally, sprinkle with sesame seeds.

Plate the Dish

Arrange 4 pieces of nigiri and the sliced California maki on a serving plate. Serve with soy sauce for dipping.