Ichi Box Recipe
Enjoy twelve pieces of perfectly dressed nigiri, two makimono, and our signature hama chili.
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Ingredients
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Nigiri and Makimono Ingredients
Method
Preparation Instructions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a large bowl, add rice vinegar, sugar, and salt, and mix gently. Let it cool to room temperature.
- 2
Make Nigiri
Wet your hands with water to prevent sticking. Take a small portion of sushi rice (about 2 tablespoons) and shape it into an oval. Top each rice portion with a slice of fresh salmon or tuna. Repeat to make a total of 12 pieces.
- 3
Prepare Makimono
Lay a nori sheet on a bamboo sushi mat. Spread an even layer of sushi rice on top, leaving about 1 inch at the top edge. Place slices of avocado and cucumber in the center. Roll tightly using the mat, then slice into 6 pieces. Repeat with the second nori sheet.
- 4
Serve
Arrange the nigiri and makimono on a serving platter. Drizzle hama chili sauce over the top and serve with soy sauce and wasabi on the side.
