4 Pieces Of Nigiri And California Roll Recipe

Rinse the short-grain rice under cold water in a fine mesh sieve, gently stirring with your hand, until the water runs almost clear (about 3–4 rinses). Drain for 10 minutes.

Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice steam, covered, for 10 minutes more.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer cooked rice to a wide shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a wooden spatula using slicing motions to cool the rice; fan or let sit to bring it to body temperature. Do not overmix — keep grains slightly glossy and slightly sticky. Allow to cool to warm/room temperature (about 10–15 minutes).

Prepare the fish: pat salmon and tuna slices dry with paper towel. Cut each fish into 4 thin slices approximately 2.5–3 inches long, 1–1.5 inches wide and about 1/8–1/4 inch thick. Keep chilled until assembly.

Wet your hands with the small bowl of water (dip and shake off excess). Take about 2 tablespoons (approx. 25–30 g) of prepared sushi rice and shape it into an oblong mound by cupping and gently pressing — compact enough to hold but not too dense.

Smear a small amount (about 1/8 tsp) of wasabi on the underside center of a fish slice. Place the fish, wasabi-side down, over the rice mound and press gently to adhere. Repeat to make four pieces of nigiri (suggested split: 2 salmon, 2 tuna). Keep nigiri on a slightly damp plate, seam side down.

Serve nigiri with soy sauce and pickled ginger. If desired, place a tiny dab of wasabi atop each or leave on the side for dipping.

Prepare fillings: in a small bowl, mix shredded imitation crab with 1 tsp mayonnaise until lightly coated. Lay out the bamboo mat and cover it with plastic wrap (this prevents rice sticking). Place the nori sheet shiny-side down on the plastic-covered mat.

Wet your hands. With a rice paddle or wet fingers, spread about 1 cup of prepared sushi rice evenly over the nori, leaving a 1/2 inch (1.25 cm) border at the top edge. Press rice gently to adhere; do not compress hard.

Sprinkle toasted sesame seeds over the rice (optional). Carefully flip the nori sheet so the rice side is down on the plastic (this creates an inside-out roll).

Arrange a line of the crab mixture about 1 inch from the bottom edge of the nori (the edge closest to you). Add a row of avocado slices and the julienned cucumber alongside the crab.

Lift the bamboo mat edge closest to you and begin to roll away from you, tucking the fillings tightly and using the mat to shape a firm cylinder. Press gently but firmly to seal the seam. Continue rolling until the roll is complete.

Remove plastic wrap. Using a sharp, wet knife (dip and wipe between cuts), slice the roll into 6–8 pieces. Clean the blade between cuts to keep slices neat.

Arrange slices on the plate with the nigiri. Serve with soy sauce, pickled ginger, and wasabi.

Keep a damp cloth nearby to wipe the knife and to moisten your fingers as you shape rice to prevent sticking. Maintain fish chilled until just before serving for best texture and safety.