Sushi Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–5 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12 minutes. Remove from heat and let sit, covered, 10 minutes.

Prepare Sushi Vinegar

While the rice cooks, combine 0.25 cup rice vinegar, 2 tbsp sugar, and 1 tsp fine sea salt in a small saucepan or microwave-safe bowl. Warm gently just until sugar and salt dissolve (do not boil).

Season Rice

Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri or wide mixing bowl). Pour the sushi vinegar over the rice in an even stream. Using a rice paddle or spatula, fold the vinegar into the rice with cutting and fanning motions to separate grains and cool quickly. Fan the rice while folding until it reaches near room temperature (about 5–8 minutes). Cover with a damp towel and keep at room temperature while you prepare the fish and other components.

Prepare and Portion Fish

Keep fish chilled until ready to slice. Using a very sharp knife, slice tuna and salmon against the grain into 8–10 thin sashimi slices (about 1/4 inch thick) for nigiri and topping. Slice yellowtail into similar 6–8 pieces. For uni, keep cold and handle gently; portion into small spoonfuls. Pat shrimp dry, butterfly by slicing along the belly without cutting through, press gently flat, and chill.

Assemble Nigiri (Basic Method)

Wet hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons (roughly 20–24 g) of sushi rice and shape it into an oblong using light pressure — firm but not compacted. Optionally smear a small dab of wasabi on one side of the fish slice, then press the fish over the rice with the wasabi side down. Repeat with tuna, salmon, yellowtail, shrimp and uni (for uni, place a small rice pillow and gently top with uni, securing with a strip of plastic if desired). Make 10–12 pieces total across varieties.

Make Spicy Mayo

In a small bowl combine 3 tbsp Japanese mayonnaise with 1 tsp sriracha. Taste and adjust heat; transfer to a squeeze bottle or small piping bag for easy use.

Assemble Signature Maki Rolls

Place a sheet of nori shiny side down on a plastic-wrapped bamboo mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the top edge. Sprinkle 1 tsp toasted sesame seeds across rice if desired. Flip the nori so rice faces down (for inside-out rolls) or keep rice on outside for classic rolls. At the lower third of the nori place a line of filling — for example: 2–3 slices of avocado, 2 tbsp cucumber julienne, and 2–3 slices of tuna or salmon. If making a specialty roll, add a thin line of spicy mayo and a sprinkle of masago.

Roll and Cut

Use the mat to press and roll the nori over the fillings, applying even pressure to form a tight cylinder. Remove mat, wrap roll in plastic and press gently to set for 1 minute. Using a very sharp, wet knife, slice each roll into 8 pieces, wiping the blade between cuts to keep clean edges. Top selected pieces with additional sashimi slices, a dab of uni, a squeeze of spicy mayo, a sprinkle of masago, and sliced scallion to create signature variations. Make 3–4 rolls total depending on filling.

Finish and Serve

Arrange nigiri and maki on a platter. Place small dishes of soy sauce and yuzu soy/ponzu on the side. Garnish with pickled ginger and small quenches of wasabi. For a restaurant-style finish, drizzle a tiny amount of yuzu soy over certain pieces, dot spicy mayo, and sprinkle toasted sesame and extra masago. Serve immediately so rice and fish are at ideal texture and temperature.

Storage note: Consume sashimi-grade fish same day. Leftover rice can be refrigerated for up to 24 hours but will lose ideal texture.