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Ingredients
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Sushi Rice
Nigiri Toppings
California Maki Filling
Maki Ingredients
Method
Prepare Sushi Rice
- 1
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.
- 2
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.
- 3
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.
Prepare Nigiri
- 4
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.
- 5
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 California Maki
- 6
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.
- 7
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.
- 8
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.
- 9
Slice the Maki
Using a sharp knife, slice the rolled maki into 6 to 8 pieces. Optionally, sprinkle with sesame seeds.
Serve
- 10
Plate the Dish
Arrange 4 pieces of nigiri and the sliced California maki on a serving plate. Serve with soy sauce for dipping.
