Dreaming Of Sushi Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 seconds. Transfer rice to a medium saucepan with 2.25 cups water. Cover, bring to a boil over medium-high, then reduce heat to low and simmer 12 minutes without lifting the lid.

Steam and season rice

Remove from heat and let sit, covered, 10 minutes. While rice rests, warm 0.25 cup rice vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves; do not boil. Transfer rice to a large shallow bowl or wooden sushi oke if available. Gently fold the seasoned vinegar into the rice with a paddle or wooden spoon using cutting-and-fanning motions to separate grains and cool the rice to near room temperature (about 8–10 minutes). Cover with a damp towel until assembly.

Prepare marinade

In a shallow bowl or container combine 3 tbsp low-sodium soy sauce, 1.5 tbsp mirin (or honey+water), 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp grated ginger and 1 tbsp sliced green onion. Stir to combine.

Marinate the fish or tofu

Trim and cut 12 oz sushi-grade salmon or tuna into bite-sized cubes (about 1/2-inch). If using tofu, press and cube. Add the cubes to the marinade and gently toss to coat. Marinate in the fridge 10–20 minutes (no longer than 30 minutes for fish). Reserve marinade.

Optional quick sear

If you prefer a seared finish: heat a nonstick skillet over high heat, add a tiny drop of oil, and sear marinated fish cubes 10–20 seconds per side to create a lightly seared exterior while keeping interior raw. Remove and cool briefly. Do not overcook.

Prepare vegetables and garnishes: halve, pit, and slice 1 avocado; thinly slice 1/2 cucumber; shred 1/2 cup carrots if not pre-shredded; tear 1 nori sheet into thin strips; have 1/4 cup pickled ginger and optional daikon ready. Toast 2 tsp sesame seeds in a dry skillet over medium heat, shaking, until fragrant, about 1–2 minutes. Set aside.

Make spicy mayo (quick)

Combine 1/4 cup mayonnaise with 1–2 tsp sriracha (adjust heat to taste) and 1/2 tsp lime juice; whisk until smooth. Transfer to a squeeze bottle or small bowl.

Warm glaze (optional)

If using a thicker unagi or sweet soy glaze, warm 2 tbsp briefly in microwave or saucepan to loosen for drizzling.

Divide the seasoned sushi rice into 4 bowls (about 1 cup rice per bowl).

Arrange the marinated fish (or tofu) cubes over the rice in each bowl (about 3 oz fish per bowl). Spoon a little of the reserved marinade over the fish if desired.

Neatly arrange avocado slices, cucumber, shredded carrots, pickled ginger, and optional daikon around the fish to create a balanced bowl.

Drizzle each bowl with 1/2 tbsp unagi or sweet soy glaze and a swirl of spicy mayo (about 1 tsp). Sprinkle toasted sesame seeds and torn nori strips over the top. Add small dollops of wasabi paste on the side and serve lime/lemon wedges and extra soy sauce on the table.

Eat immediately. To mimic sushi-roll flavor, mix components together with soy sauce and a squeeze of citrus if desired.