Sushi Happy Hour Recipe

Prepare rice

If not already done, season 2 cups cooked sushi rice with 3 tbs rice vinegar seasoning while rice is hot. Gently fold and fan to cool to slightly warm; keep covered to prevent drying.

Mix filling

In a bowl, combine shredded crab with 2 tsp mayonnaise and 1 tsp toasted sesame seeds. Adjust salt with a small pinch if needed.

Place a sheet of plastic wrap over a bamboo mat. Lay one nori sheet shiny side down on the plastic. With wet hands, spread about 1/2 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.

Flip the nori/rice so rice faces down on the plastic (inside-out roll). On the nori side closest to you, arrange one quarter of the crab mixture in a line, then 1/4 of the julienned cucumber and 3–4 slices of avocado.

Using the mat, roll firmly away from you to form a tight cylinder. Press gently to seal the uncovered nori edge. Remove plastic wrap and set roll seam-side down. Repeat for remaining rolls.

Trim roll into 6–8 pieces with a sharp wet knife. Serve with soy sauce, wasabi and pickled ginger.

Prepare spicy tuna

Mix diced sashimi-grade tuna with 2 tbs Japanese mayonnaise, 1 tsp sriracha, 0.5 tsp toasted sesame oil and 2 tbsp thinly sliced scallions. Taste and adjust heat/seasoning.

Place plastic-covered bamboo mat down and lay a nori sheet shiny side down. With wet hands, spread about 1/2 cup seasoned sushi rice over the nori leaving a 1-inch top edge bare. Optionally sprinkle sesame seeds over rice.

Flip nori so rice is down. Along the near edge place ~1/4 of the spicy tuna mixture in a line. Roll tightly with the mat, sealing the edge. Repeat to make remaining rolls.

Cut each roll into 6–8 pieces using a sharp wet knife. Garnish with extra scallion or a dusting of shichimi togarashi if desired. Serve with soy sauce and wasabi.

Prepare tempura shrimp

Pat shrimp dry, lightly dust with 2 tsp flour. Mix 0.5 cup tempura batter with 0.5 cup ice cold water (do not overmix; a few lumps are fine). Heat vegetable oil in a deep pan to 350°F (175°C). Dip shrimp in batter and fry 2–3 minutes until golden and crisp. Drain on paper towels and keep warm.

Assemble roll

Place plastic on the mat and a nori sheet shiny side down. With wet hands, spread ~1/2 cup seasoned sushi rice on the nori leaving a 1-inch top edge bare. Flip rice-side down. Place two fried shrimp (tails removed) lengthwise along the near edge and 3–4 slices of avocado alongside them.

Roll tightly with the mat and seal. Repeat for remaining rolls. Trim into 6–8 slices with a sharp wet knife.

Drizzle each piece with unagi (eel) sauce before serving. Serve immediately to maintain crisp tempura texture.

Miso Soup

Bring 3 cups dashi or water to a gentle simmer. Remove a small ladle of hot liquid into a bowl and whisk in 2 tbs miso paste until smooth. Return miso mixture to the pot (do not boil after adding miso). Add 1/2 cup cubed silken tofu and 2 tsp rehydrated wakame. Heat gently for 1–2 minutes and serve hot.

Ginger Salad

Combine 4 cups mixed salad greens, 1/2 cup julienned carrot, 1/2 cup thinly sliced cucumber and 2 tbs pickled ginger in a large bowl. Toss with 4 tbs ginger salad dressing just before serving so greens remain crisp. Plate and serve chilled.

Arrange the three roll types on a platter. Include small dishes of soy sauce, wasabi and extra pickled ginger. If guests chose soup, serve miso soup in small bowls alongside; if they chose salad, present the ginger salad on the side. Estimate one classic roll, one chef roll and one fantastic roll per guest as the happy hour set.

Leftovers: keep sushi refrigerated and consume within 24 hours; tempura is best fresh.