Sunsushi # 2 (20 Makis) + 6 Alitas Recipe

Prepare sushi rice

Rinse 2 cups (uncooked) short-grain rice until water runs clear. Cook according to package (about 2 cups dry → ~4 cups cooked). While rice is hot, fold in 6 tbs sushi seasoning (rice vinegar mixed with 1½ tbs sugar and 1 tsp salt) in small increments, fanning to cool until slightly glossy. Keep covered with a damp cloth to prevent drying.

Prepare rolling station

Lay out 10 nori sheets, bamboo mat (covered in plastic wrap), a small bowl of water (to wet fingers), and oil/wrap to prevent sticking. Toast 2 tsp sesame seeds in a dry pan until fragrant; set aside.

Cut the salmon into long, thin strips about 1 cm wide and 10 cm long. Peel and slice the avocado into similar-length strips and toss gently with 1 tsp lime juice to prevent browning. Mix 2 tbs Japanese mayonnaise with a small pinch of salt; lightly toss a few salmon strips with 1 tbs mayo if you want a creamier texture.

Assemble rolls: place 1 nori sheet shiny side down on the mat. With wet fingers, spread a thin, even layer of rice (~1/2 cup) over the nori leaving a 2 cm strip at the top edge clear. Sprinkle a few toasted sesame seeds on the rice if desired. Flip the nori so rice faces down (optional for Hosomaki vs Uramaki). Place salmon and avocado strips across the center. Use the bamboo mat to roll tightly, pressing to seal the edge with a dab of water. Repeat to make 5 rolls for this flavor (each roll will be cut into 2 pieces to total 10 cuts) or make however you divide to reach 10 cuts. Let rolls rest seam-down for 2 minutes.

Cutting: Using a very sharp, wet knife, trim the edges and slice each roll into 10 pieces total across all rolls of this flavor (typical outcome: two or more rolls cut into 5 pieces each). Wipe knife between cuts to keep clean slices.

Combine 200 g diced sushi-grade tuna with 2 tbs spicy mayo (Sriracha mixed into Japanese mayo), 1 tsp sesame oil, and 1 tbsp thinly sliced green onion. Taste and adjust heat/salt.

Assemble rolls: repeat the same rolling procedure as for Salmon Avocado. Spread rice on 1 nori sheet, add a line of spicy tuna across the center. Roll tightly using the bamboo mat, seal with water, and rest seam-down. Make enough rolls so the final cut count for this flavor is 10 pieces total.

Cut the rolls with a wet sharp knife into equal pieces, wiping blade between cuts for clean slices.

Preheat oven to 220°C (430°F) if roasting, or heat 1 inch of oil in a skillet for shallow frying to medium-high. Pat wings dry with paper towel.

Season wings with 1 tsp salt, 1/2 tsp black pepper and 1 tsp baking powder. Toss to coat evenly. Let sit 10 minutes while you prepare sauce.

Roast method: place wings on a wire rack over a baking sheet lined with foil. Brush or spray lightly with 2 tbs vegetable oil. Roast 35–40 minutes, flipping once halfway, until skin is crisp and internal temp reaches 74°C (165°F). Fry method: carefully shallow fry wings for 8–10 minutes, turning, until crisp and cooked through. Drain on paper towels.

Toss wings in 60 ml of chosen wing sauce (Buffalo/BBQ/Teriyaki/Honey Soy) while hot so they glaze evenly. For teriyaki or honey-soy, warm the sauce in a small pan for 1–2 minutes before tossing to help it adhere.

Arrange 20 maki pieces on a serving platter grouped by flavor (10 of each). Place 6 glazed wings to one side. Add small ramekins with soy sauce (120 ml), spicy mayo (30 ml), eel/teriyaki sauce (30 ml) and sweet chili/BBQ (30 ml) as desired. Garnish the maki with a drizzle of eel sauce or extra sesame seeds. Serve pickled ginger and wasabi alongside.

Serve immediately while wings are warm and rice at room temperature.