Lunch Assorted Three Rolls Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff runs clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, mix 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt until dissolved. Transfer hot cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (about 8–10 minutes). Do not mash—keep the grains slightly separate. Cover with a damp towel to keep moist while preparing fillings.

Prepare cucumber and avocado

Peel (if desired) and seed 1/2 cup cucumber, then cut into long thin julienne strips. Slice 1 cup ripe avocado into thin slices. Squeeze a few drops of lemon if you want to slow browning (optional).

Make spicy tuna

Combine 1/2 cup diced sashimi-grade tuna with 1 tablespoon mayonnaise and 1 teaspoon sriracha in a small bowl. Mix gently and refrigerate until ready to assemble.

Make crab salad

Toss 1 cup shredded imitation crab with 1 tablespoon mayonnaise and 1/2 tablespoon soy sauce (from serving soy sauce) to lightly dress; add a pinch of scallions and set aside.

Prepare smoked salmon

Lay out 3/4 cup thinly sliced smoked salmon (or cooked shrimp) and pat dry with a paper towel if needed. Reserve a few slices for garnish.

Set up and spread rice

Place one plastic-wrapped bamboo mat on your work surface. Put 1 nori sheet, shiny side down, on the mat. Wet your hands to prevent sticking. Spread about 2/3 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top free of rice.

Add fillings and roll

Along the bottom third of the rice, place a line of shredded crab salad (about 1/3 cup), a few cucumber julienne strips (about 2 tbsp), and avocado slices (about 3–4 slices). Sprinkle 1 teaspoon toasted sesame seeds and a few tempura flakes (optional). Use the mat to roll the nori tightly away from you, compressing gently to form a cylinder. Seal the edge with a little water on the rice-free strip.

Cut and finish

Using a dampened sharp knife, cut the roll into 6 equal pieces. Wipe the knife between cuts for clean slices. Arrange on a plate and garnish with a small swipe of unagi sauce if using and a few pickled ginger slices.

Spread rice on nori

Place second nori sheet on the mat, spread another ~2/3 cup seasoned rice leaving the top 1-inch strip bare.

Add spicy tuna and roll

Place the prepared spicy tuna (about 1/4 cup) across the bottom third of the rice. Add a few thin cucumber sticks for crunch if desired. Roll tightly with the mat and seal the edge with water.

Slice and garnish

Cut into 6 pieces with a damp knife. Sprinkle remaining toasted sesame seeds over the pieces and top each with a small dot of sriracha-mixed mayo (mix 1 tsp mayo with a drop of sriracha) if you like extra heat. Serve with wasabi and soy sauce.

Lay out nori and rice

Place the third nori sheet on the mat and spread the last ~2/3 cup rice, leaving the top margin clear.

Add smoked salmon and avocado

Lay thin slices of smoked salmon (about 1/3 cup worth) and avocado slices along the bottom third of the rice. Add a few drops of lemon or a sprinkle of scallions for brightness and flavor.

Roll, cut, and finish

Roll tightly and seal. Cut into 6 pieces with the damp knife. Drizzle lightly with remaining unagi/teriyaki sauce or a small amount of soy for a savory finish. Garnish with pickled ginger and extra scallions if desired.

Arrange the three different rolls on a lunch plate or bento-style tray (18 pieces total: 6 pieces per roll). Place small dishes of soy sauce, a small mound of wasabi, and pickled ginger alongside. Serve immediately for best texture. Leftover rice or fillings should be refrigerated and eaten within 24 hours.