Assorted Sushi Recipe

Rinse and cook rice

Place the 3 cups of short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs almost clear (about 4–6 washes). Drain 10–15 minutes. Combine the drained rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high, then reduce to low, cover and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Prepare sushi vinegar

While the rice cooks, combine 120 ml rice vinegar, 3 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat. Warm, stirring, just until sugar and salt dissolve (do not boil). Remove from heat and let cool slightly.

Season and cool rice

Transfer cooked rice to a large shallow wooden or nonreactive bowl (hangiri or large baking sheet works). Gently fold the sushi vinegar into the rice using a wooden paddle or spatula in slicing motions to avoid crushing grains. Fan the rice while folding to cool it quickly to slightly above room temperature and develop shine. Cover with a damp towel to keep warm/covered while preparing fillings.

Prepare proteins and produce

Keep sushi-grade fish chilled until ready to assemble. Using a very sharp knife, slice salmon and tuna into long thin strips for rolls and slightly thicker slices for nigiri (if making). Shred the imitation crab into strips. Julienne the cucumber (remove seeds first) into long thin batons. Slice avocado just before assembly to avoid browning; toss slices in a little lemon or rice vinegar if desired. Thinly slice pickled daikon. Measure out masago/tobiko and place pickled ginger and wasabi in small serving bowls.

Optional nigiri prep

If making nigiri: wet hands with the vinegar-water bowl. Take about 2 tablespoons (about 25 g) of seasoned rice and form an oblong mound by gently pressing and shaping with your fingers. Place a dab of wasabi on top of the rice then press a slice of salmon or tuna over it. Repeat to make about 16–18 nigiri total (depending on rice yield and slice thickness).

Set up rolling station

Place a bamboo mat on a work surface and cover it with plastic wrap to keep it clean. Have a small bowl of the vinegar-water mix to wet your fingers and knife between cuts. Lay one nori sheet shiny side down on the mat.

Hosomaki (thin rolls)

With wet hands, take a handful (about 3/4 cup) of rice and spread a thin even layer over the nori, leaving a 1–1.5 cm (1/2 inch) border at the far edge. Arrange a single filling strip (cucumber, avocado, tuna, salmon or crab) across the near edge. Lift the mat edge and roll firmly but gently to form a tight cylinder. Seal the edge with a little water. Using a wet sharp knife, slice into 6–8 pieces. Repeat to make a variety of hosomaki (salmon, tuna, cucumber, crab).

Uramaki (inside-out roll) - optional

To make inside-out rolls, spread a thin layer of rice across a whole nori sheet, flip the nori carefully so rice is facing down on the plastic-wrapped mat, then place a thin layer of masago or toasted sesame seeds on the exposed rice. Place fillings (crab, avocado, cucumber, or tuna) on the nori side and roll tightly with the mat. Slice into 8 pieces, wiping the knife clean and wet between cuts.

Arrange on platter

Arrange assorted maki, uramaki and nigiri on a large platter or buffet tray. Garnish small piles of pickled ginger and small portions of wasabi on the side. Place bowls of soy sauce, unagi sauce and spicy mayo for guests to drizzle or dip as desired.

Finish with toppings

For visual variety, top some rolls with a small spoonful of masago or tobiko, a drizzle of unagi sauce, or a dot of spicy mayo. Sprinkle toasted sesame seeds over cucumber or avocado rolls if desired.

Storage and safety notes

Keep sushi-grade fish chilled until service and consume within 3–4 hours when left at room temperature for a buffet; otherwise keep refrigerated and consume same day. Do not leave raw fish out longer than 2 hours at room temperature in warm environments. Prepare rice and rolls as close to service time as possible for best texture.

Spicy mayo

Combine 120 ml mayonnaise with 1–2 tbs sriracha (adjust to heat preference) and 1 tsp lemon juice in a small bowl. Stir until smooth. Transfer to a serving squeeze bottle or bowl.