Umi Sushi Recipe

Rinse the sushi rice in a fine-mesh strainer under cold running water, swirling with your hand until the water runs clear (about 2–3 minutes) to remove excess starch.

Combine the rinsed rice and 2 1/4 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer 15 minutes. Turn off heat and let rest, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves (do not boil). Stir to combine and cool slightly.

Transfer the cooked rice to a wide shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice using a wooden spatula or rice paddle, fanning the rice as you fold to cool it quickly and give it a shiny texture. Aim for slightly warm rice. Cover with a damp towel to keep it moist until use.

Ensure fish is sushi-grade and very cold. Using a sharp knife, slice salmon and tuna across the grain into thin slices suitable for nigiri or for topping rolls (about 1/8–1/4 inch thick). Keep refrigerated until assembly.

Thinly slice the avocado and drizzle a few drops of lemon or rice vinegar to prevent browning if not using immediately.

Julienne the cucumber into long thin matchsticks and shred the crab finely. Slice scallions thinly on the bias.

If using masago or tobiko, keep it chilled and ready to sprinkle on finished rolls or nigiri.

Place a bamboo mat on a clean surface and cover it with plastic wrap if desired (prevents rice sticking). Place one nori sheet shiny side down on the mat.

Wet your hands in the small bowl of water (this prevents rice from sticking). Take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) uncovered strip at the far edge to seal the roll. Press lightly — rice should be compact but not crushed.

Sprinkle a pinch of toasted sesame seeds over the rice if using. Flip the nori so rice side is down on the mat (for inside-out rolls) or leave rice on the outside for uramaki style. For a classic maki leave rice inside.

Arrange your chosen fillings (e.g., a strip each of cucumber, avocado, and shredded crab) along the near edge of the nori. For UMI-style specialty, you can top the finished roll with thin slices of salmon and tuna (see finishing below).

Using the bamboo mat, roll the nori over the fillings, pressing gently to form a tight cylinder. Continue rolling until sealed. If needed, moisten the far edge of nori with water to help seal.

With a very sharp, slightly wet knife, slice the roll into 6–8 pieces. Wipe the knife clean between cuts for neat slices.

For upside-down/uramaki rolls: after forming a roll with rice on the outside, place thin slices of salmon and tuna across the top of the roll. Press gently to adhere. Drizzle a little eel sauce and spicy mayo over the top and sprinkle masago and scallions for an UMI signature look.

Alternatively, make nigiri by shaping a small oblong of rice (about 2 tablespoons) with wet hands, then draping a slice of salmon or tuna over it. Optionally add a small smear of wasabi between rice and fish.

Mix spicy mayo if not pre-made: combine mayonnaise with Sriracha to taste (approx 3 tbs mayo to 1 tbs Sriracha for medium heat).

Arrange sliced rolls and nigiri on a serving platter. Garnish with scallions, masago, and a drizzle of eel sauce and spicy mayo for the UMI signature presentation.

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Sushi is best eaten fresh.

Refrigerate any unused raw fish and consume within 24 hours. Do not refreeze previously thawed sushi-grade fish.