Any 3 Rolls Recipe

Cook rice

Rinse 3 cups short-grain sushi rice under cold water until runoff is clear. Drain 20–30 seconds. Combine rice and 3.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 6 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt in a small saucepan over low heat until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula until evenly coated. Fan the rice as you fold to cool to body temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying.

Prepare nori and tools

Have 6 full nori sheets, a bamboo sushi mat wrapped in plastic, a sharp knife lightly oiled, soy sauce, wasabi and pickled ginger ready. Keep a small bowl of water with a splash of rice vinegar nearby to wet your hands when handling rice.

General assembly for each roll

Place a nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1–1.5 cm (½ in) bare strip at the top edge. Sprinkle desired toasted sesame seeds on rice if using. Flip the nori so rice side is down (for inside-out style) or leave rice on top for traditional maki — choose one style consistently for all three rolls.

California Roll (inside-out recommended)

If doing inside-out, place plastic-wrapped mat over rice side and flip nori so rice faces mat. Place 1/3 of the crab mixture (150 g crab mixed with 1 tbsp mayonnaise) in a horizontal line across the center of the nori. Add half sliced avocado and julienned cucumber. Use the mat to roll firmly away from you into a tight cylinder. Press gently to shape. Repeat for additional rolls if making multiples.

Spicy Tuna Roll

Spread 1/3 of rice on nori as above. Mix 150 g diced tuna with 1 tbsp Japanese mayo, 1 tsp sriracha and 1 tbsp chopped scallions. Place the mixture across the center of the nori. Roll tightly using the mat. If desired, top with a thin line of mayo and a drizzle of sriracha after slicing.

Salmon Avocado Roll

Place 1/3 of the rice on nori. Lay strips of sushi-grade salmon and half a sliced avocado across the center. Roll tightly with the mat. For a cleaner cut, chill the roll 5 minutes before slicing.

Vegetable Roll

Place 1/3 of rice on nori. Lay julienned carrot, cucumber and avocado or bell pepper across center. Sprinkle 1 tsp toasted sesame seeds. Roll tightly with mat.

Slice rolls

Using the oiled sharp knife, trim the ends then slice each roll into 6 even pieces. Wipe the knife and re-oil between cuts to prevent sticking. Arrange three different rolls (6 pieces each) on a serving plate with pickled ginger, wasabi and small bowls of soy sauce.

Bring 4 cups dashi stock to a gentle simmer in a saucepan. Lower heat so it’s not boiling. Put 3 tbsp white miso paste into a small strainer or ladle, and dissolve it into some hot dashi by stirring until smooth (or whisk miso with a few tablespoons hot dashi in a bowl). Add dissolved miso back to the pot, stirring gently — do not boil after adding miso or it will lose flavor and probiotics.

Add 100 g silken tofu cut into small cubes and 2 tsp rehydrated wakame. Warm gently for 1–2 minutes until heated through. Taste and adjust miso (add up to 1 tsp more if you prefer saltier). Ladle into bowls and garnish with sliced scallions.

Toss 4 cups mixed salad greens, 0.5 sliced cucumber and 0.25 cups julienned carrot in a bowl. Drizzle 3 tbsp sesame vinaigrette and toss gently to coat. Sprinkle 1 tsp toasted sesame seeds on top and serve immediately alongside the rolls.

Plate three different rolls (6 pieces each) on a serving board or plate. Serve hot miso soup and house salad on the side. Provide soy sauce, wasabi and pickled ginger. Consume rolls immediately for best texture; leftovers can be kept covered in the fridge up to 24 hours but rice will harden.