Lu2: 4pc Nigiri & California Maki Recipe
Make Lu2: 4pc Nigiri & California Maki Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nigiri Ingredients
California Maki Ingredients
Method
Nigiri Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it sit covered for 10 minutes.
- 2
Season the Rice
In a small saucepan, mix rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the cooked rice, and gently fold to combine. Allow the rice to cool to room temperature.
- 3
Form the Nigiri
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 ounce) and shape it into an oval. Place a slice of fresh fish on top of the rice. Optionally, spread a small amount of wasabi between the rice and fish.
- 4
Serve
Arrange the nigiri on a plate and serve with soy sauce for dipping.
California Maki Directions
- 5
Prepare the Sushi Rice
Use the remaining sushi rice from the nigiri preparation. Ensure it is at room temperature.
- 6
- 7
Assemble the Maki
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place avocado, cucumber, and imitation crab in a line along the bottom edge of the rice.
- 8
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently to shape the roll. Roll until you reach the border, then wet the top with a little water to seal the roll.
- 9
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds and serve with soy sauce.
