Sushi Lunch Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the runoff is mostly clear (about 3–4 minutes). Drain 10–15 minutes. Transfer rice to a medium pot with 1.75 cups water, cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer covered 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp kosher salt in a small bowl and stir until dissolved (microwave 10–15 seconds if needed). Transfer cooked rice to a shallow wooden or glass bowl if available. Gently fold the vinegar mixture into the rice using a rice paddle or spatula with a cutting-and-fanning motion to avoid mashing the grains. Fan or let cool to slightly-warm (room temperature), covering with a damp towel to prevent drying.

Prepare fish and toppings

Using a very sharp knife, slice the tuna, salmon, and white tuna into 6–8 thin slices each, about 2–3 inches long and 1/4 inch thick for nigiri. Keep slices cold on a tray covered with plastic wrap. Butterfly the cooked shrimp: remove shells leaving tail if desired, split along the belly and press flat. Shred one crab stick for the roll and reserve another for an optional crab nigiri; if using a crab nigiri, flatten a crab stick slightly for placement on rice.

Portion rice for nigiri

Wet hands with the vinegar-water bowl. Divide the seasoned rice into six equal portions for nigiri (about 2 tbs rice per piece). Shape each portion into an oblong mound by cupping with both hands and pressing lightly so it holds shape but remains tender.

Assemble nigiri

Spread a small dab (about 1/8 tsp) of wasabi on the underside of each fish slice (or omit to guest preference). Place each slice over a rice mound and press gently to adhere. For shrimp nigiri, place the butterflied shrimp over a rice mound and press gently. For a crab stick nigiri, place a flattened crab stick on rice; add a tiny dot of mayo under if desired to help adhesion. Arrange six nigiri pieces: 1 tuna, 1 salmon, 1 white tuna, 1 shrimp, 1 crab stick, and reserve the sixth as your choice or extra piece of any above.

Prepare roll filling

Mix shredded crab stick with 1 tsp mayonnaise in a small bowl. Lay one nori sheet shiny side down on the sushi mat (or on plastic wrap). With wet hands, spread about 1 cup prepared sushi rice evenly over the nori, leaving a 1/2-inch strip at the top edge uncovered. Lightly press rice so it adheres. Sprinkle toasted sesame seeds evenly over the rice if using. Flip the nori so the rice is down on the mat and the nori side faces up.

Add fillings and roll

Place the crab-mayo mixture in a horizontal line about 1 inch from the bottom edge of the nori. Lay avocado slices and cucumber matchsticks alongside the crab. Lift the edge of the mat and roll away from you, pressing gently but firmly to form a tight roll; use the mat to shape and compress the roll. Seal the top edge with a little water if needed.

Slice roll

Using a very sharp, wet knife, trim the ends of the roll and cut into 6 equal pieces by slicing with a single smooth motion (wipe the knife between cuts to keep slices clean). Place the pieces on the plate.

Plate and garnish

Arrange the six nigiri (tuna, salmon, white tuna, shrimp, crab stick, plus one extra) and the 6-piece California roll on a serving plate. Add small mounds of pickled ginger and wasabi. Serve with soy sauce in a small dish for dipping. Provide chopsticks. Total serving suggestion: 1 lunch portion per person.

Storage

Consume fresh the same day. If storing, keep fish and rice chilled separately and assemble within 4 hours. Do not freeze prepared nigiri or roll.