Jun 09 2026
Restaurants›The Big Fish›Japanese Recipe

Japanese Recipe

Inspired by The Big Fish
Time1h
Serves4

Make Japanese Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice

Fish

Vegetables

Nori and Condiments

Method

Prepare the Rice

  1. 1

    Rinse the Sushi Rice

    Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear.

  2. 2

    Cook the Sushi Rice

    Combine the rinsed rice and water in a rice cooker or pot. If using a rice cooker, follow the manufacturer's instructions. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit covered for another 10 minutes.

  3. 3

    Season the Rice

    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula, being careful not to mush the rice. Allow the seasoned rice to cool to room temperature.

Prepare the Fish

  1. 4

    Slice the Fish

    Using a sharp knife, thinly slice the salmon and tuna against the grain into strips about 1/4 inch thick.

Prepare the Vegetables

  1. 5

    Slice the Cucumber

    Cut the cucumber in half lengthwise and remove the seeds with a spoon. Cut into thin strips.

  2. 6

    Slice the Avocado

    Cut the avocado in half, remove the pit, and slice it into thin wedges.

Assemble the Sushi

  1. 7

    Lay Out Nori

    Place a sheet of nori on a bamboo sushi mat, shiny side down.

  2. 8

    Add Sushi Rice

    Wet your hands to prevent sticking, take a handful of sushi rice, and spread it evenly over the nori, leaving about 1 inch at the top edge.

  3. 9

    Add Fillings

    Arrange slices of fish, cucumber, and avocado in a line across the rice, about 1 inch from the bottom edge.

  4. 10

    Roll the Sushi

    Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Roll until the edge of the nori reaches the rice. Moisten the edge with a little water to seal.

  5. 11

    Slice the Sushi

    With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep the edges clean.

Serve

  1. 12

    Plate the Sushi

    Arrange the sushi pieces on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.

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