The Chef

Restaurants

Meals

Drinks

Restaurants›Tokyo Express Japanese Steakhouse & Seafood Restaurant›Sushi Combo 2 Recipe

Sushi Combo 2 Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants SUSHI COMBO 2 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain sushi rice; 2.2 cups Water (for cooking rice); 4 tbs Rice vinegar; 2 tbs Granulated sugar; 1 tsp Kosher salt; 5 oz Sushi-grade salmon, thinly sliced; 5 oz Sushi-grade tuna, thinly sliced; 1 tbs Wasabi (prepared paste); 0.5 cups Pickled ginger (for serving); 1 sheet Nori sheets (full size); 4 oz Imitation crab (kani) or real cooked crab, shredded; 0.25 cups Cucumber, julienned (seeded); 0.5 unit Avocado, ripe, sliced; 1 tsp Toast sesame seeds; 1 tbs Mayonnaise (Japanese preferred); 1.25 cups Sushi rice (from rice section) for roll; 0.25 cups Soy sauce; 0.5 tsp Toasted sesame oil (optional, for crab mix); 1 unit Bamboo sushi rolling mat (plastic wrap over); 1 unit Sharp knife (wet between cuts)

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time1h

Serves2

10 pieces of nigiri and california roll

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rice & Seasoning

2 cups Japanese short-grain sushi rice

2.2 cups Water (for cooking rice)

4 tbs Rice vinegar

2 tbs granulated sugar

1 tsp Kosher salt

Nigiri Toppings (10 pieces total)

5 oz Sushi-grade salmon, thinly sliced

5 oz Sushi-grade tuna, thinly sliced

1 tbs Wasabi (prepared paste)

1/2 cups Pickled ginger (for serving)

California Roll (makes one 8-piece roll)

1 sheet Nori sheets (full size)

4 oz Imitation crab (kani) or real cooked crab, shredded

1/4 cups Cucumber, julienned (seeded)

1/2 unit Avocado, ripe, sliced

1 tsp Toast sesame seeds

1 tbs Mayonnaise (Japanese preferred)

1 1/4 cups Sushi rice (from rice section) for roll

Condiments & Finishing

1/4 cups Aged soy sauce

1/2 tsp Toasted sesame oil (optional, for crab mix)

Tools & Misc

1 unit Bamboo sushi rolling mat (plastic wrap over)

1 unit Sharp knife (wet between cuts)

Method

Rice & Seasoning

Rinse and cook rice

Rinse 2 cups sushi rice under cold water, swirling until the water runs mostly clear (about 3–5 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, cover, reduce to low and simmer 12–14 minutes. Turn off heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Cool slightly.

Season rice

Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Pour the sushi vinegar evenly over rice. Using a rice paddle or wooden spoon, cut and fold the rice to mix while fanning to cool (this produces glossy rice). Aim for slightly warm rice. Cover with a damp towel until ready. Reserve about 1.25 cups of finished rice for the California roll and form the remainder for nigiri.

Nigiri Toppings (10 pieces total)

Prepare fish and wasabi

Ensure sushi-grade fish is very cold. Slice salmon and tuna into 10 pieces total (about 10 slices roughly 2” x 1” and thin ~3–4 mm thick). Place a small dab (about 1/4 teaspoon) of prepared wasabi on underside of each fish slice or on rice when forming if desired.

Form nigiri

Wet your hands with water (and a little rice vinegar to prevent sticking). Take about 2 tablespoons (roughly 20–25 g) of seasoned rice and shape into an oblong mound using gentle pressure — compact but not smashed. Place a dab of wasabi on the rice (or on fish) and drape a slice of salmon or tuna over the rice. Repeat to make 10 pieces total (split fish pieces evenly). Arrange on a platter with pickled ginger and a small bowl of soy sauce for serving.

California Roll (makes one 8-piece roll)

Prepare crab mixture

In a small bowl, combine shredded imitation or real crab (4 oz) with 1 tablespoon mayonnaise and 1/2 teaspoon toasted sesame oil; mix gently. Taste and adjust seasoning with a pinch of salt if needed.

Prepare roll surface

Place a bamboo mat on a work surface and cover with plastic wrap. Place 1 full nori sheet shiny-side down on the mat. With wet fingers, spread the reserved 1.25 cups of seasoned rice evenly over the entire nori sheet if making inside-out roll (rice side out). Press rice gently to a uniform 1/4" thickness. Sprinkle toasted sesame seeds evenly across the rice. Carefully flip the nori (rice side down) so the nori faces up on the mat.

Fill and roll

About 1 inch from the bottom edge of the nori, lay the crab mixture in a line, then add julienned cucumber (about 2 tablespoons) and sliced avocado halves. Use the mat to lift the edge and roll tightly away from you, tucking the filling and forming a tight cylinder. Squeeze gently with the mat to shape. Unroll the mat and plastic wrap.

Slice

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 equal pieces. Clean blade between cuts to keep slices neat. Arrange with nigiri on the serving plate.

Condiments & Serving

Pour soy sauce into small dipping bowls. Serve pickled ginger and extra wasabi on the side. Optionally drizzle a drop of toasted sesame oil on nigiri or brush lightly on roll edges for aroma. Enjoy immediately — best within 1 hour of preparation.