Sushi Appetizer (5) Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain and combine with 2.25 cups water in a rice cooker or a pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered for 10 minutes.

Season rice

While rice cooks, combine 4 tablespoons rice vinegar, 2 teaspoons sugar and 1 teaspoon salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to cool and season evenly. Fan the rice as you fold if possible to achieve a glossy texture. Rice should reach near room temperature before forming (about 15–20 minutes).

Slice fish

Using a very sharp knife, slice the tuna, salmon and white tuna into 4 equal thin slices (about 1/8–1/4 inch thick and 2 inches long) suitable for nigiri-style topping. Keep fish chilled until assembly.

Prepare shrimp

If shrimp are larger, butterfly them by slicing on the back and press gently to flatten. Pat shrimp dry with paper towel and brush lightly with 1 teaspoon neutral oil. Warmly sear in a hot nonstick skillet for 10–20 seconds each side to develop a faint color (optional) or use chilled cooked shrimp as-is. Allow to cool if seared.

Flake crab sticks

Gently separate each imitation crab stick into 2 or 3 long strips and fan slightly so they sit nicely on rice. Keep refrigerated until ready to assemble.

Wet your hands lightly with water (and a tiny pinch of rice vinegar to prevent sticking) before handling rice. Divide the seasoned rice into 10 equal portions (about 2 tablespoons each). Shape each portion into an oblong nigiri mound by pressing gently between your palms—compact but not squashed.

Place a slice of tuna over two rice mounds, salmon over two rice mounds, white tuna over two mounds. For shrimp, place one shrimp per rice mound (2 pieces). For crab stick, arrange flaked crab over two rice mounds, pressing gently so it adheres.

If using wasabi, put a small dab (about 1/8 tsp) of wasabi on the underside of each fish slice before placing on the rice. For crab and shrimp, you can brush a tiny bit of soy or a light mayo-sriracha if desired (not included) but this recipe keeps it classic.

Garnish each piece with a sprinkling of toasted sesame seeds and a few slivers of scallion as appropriate (a touch on tuna and salmon works nicely).

Arrange the 10-piece assortment on a small plate: 2 tuna, 2 salmon, 2 white tuna, 2 shrimp, 2 crab stick. Serve with soy sauce, pickled ginger and extra wasabi on the side.

Serve immediately at room temperature. Sushi is best eaten within 30–60 minutes of assembly. Keep leftover fish refrigerated and consume within 24 hours; store rice separately and reheat gently if needed (not recommended for nigiri).