Aquarium Sushi Recipe

Prepare sushi rice

If you have pre-cooked sushi rice, warm it to room temperature. If cooking: rinse 2 cups short-grain rice until water runs clear, cook per package (about 2 cups water), then transfer hot rice to a wide shallow bowl. Fold together 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt until dissolved; gently fold the seasoning into the hot rice with a cutting motion. Fan rice to cool to near room temperature (slightly warm). For nigiri portioning use about 3 cups finished rice (this recipe assumes prepared rice).

Slice fish

Using a very sharp knife, slice the assorted sushi-grade fish into 10 oblong slices about 2.5–3 inches long, 1/8–1/4 inch thick. Keep slices cold on a plate over ice if not assembling immediately.

Form nigiri

Wet your hands in the water-vinegar bowl to prevent sticking. Take about 2 tablespoons (roughly 20–25 g) of sushi rice and gently shape into an oblong mound with a slight taper at the ends. Dab a small amount (about 1/8 tsp) of wasabi onto the rice or the underside of the fish if desired. Lay a fish slice over the rice and press gently to adhere. Repeat until you have 10 pieces total, distributing fish varieties evenly (for example: 3 tuna, 3 salmon, 2 yellowtail, 2 snapper).

Serve nigiri

Arrange the nigiri on a serving plate with pickled ginger and a small dish of soy sauce. Provide additional wasabi to taste.

Prepare rice for roll

If not already prepared, finish sushi rice as above. Use about 2 cups finished rice for one roll. Season rice by gently folding in 2 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt; cool to room temperature.

Prepare nori and mat

Lay a bamboo sushi mat on your work surface and wrap it in plastic wrap to prevent sticking. Place 1 nori sheet shiny-side down on the mat (if making an inside-out California roll, you will place rice on the nori and flip later). Wet your fingers in the vinegar-water bowl to handle rice.

Assemble Tuna Roll

If choosing Tuna Roll: spread about 1¼ cups sushi rice evenly over one side of the nori, leaving a 1/2-inch strip at the top edge. Sprinkle toasted sesame seeds on the rice if desired. Flip the nori so rice faces down (traditional maki) or keep rice out (hosomaki uses less rice). Place long strips of tuna (about 4 oz total) across the center. Lift the mat and roll tightly away from you, pressing firmly to seal. Use a sharp wet knife to slice the roll into 6–8 pieces. Serve with soy sauce.

Assemble Spicy Tuna Roll

If choosing Spicy Tuna Roll: finely dice 4 oz sushi-grade tuna and mix with 2 tbs mayonnaise, 1 tsp Sriracha (adjust to taste) and 1 tbsp finely sliced scallion. Place rice on nori as above, add the spicy tuna mixture in a line across the center, then roll tightly with the bamboo mat. Slice into 6–8 pieces with a sharp wet knife. Garnish with a little extra scallion or spicy mayo drizzle if desired.

Assemble California Roll

If choosing California Roll (inside-out style): place 1 nori sheet on the mat, then spread rice evenly across the nori, pressing gently. Flip the nori so rice faces the mat and nori is up. Sprinkle toasted sesame seeds on the rice. On the nori side, arrange shredded crab (3 oz, mixed with 1 tsp mayo if using), avocado strips and cucumber strips across the center. Use the mat to roll tightly, sealing the edge with a little water. Slice into 6–8 pieces with a wet sharp knife. Serve with soy sauce.

Finish roll

After slicing, wipe the knife between cuts to keep clean edges. Arrange roll pieces on the plate alongside nigiri. Provide soy sauce, extra wasabi and pickled ginger for serving.

Plate the 10 nigiri pieces and the 6–8 roll pieces together to create the 'Aquarium Sushi' 10-piece + roll offering. If the menu calls for exactly 10 pieces of assorted raw fish plus one roll, you can present 10 nigiri pieces and 6–8 roll slices (total pieces plated will be nigiri + roll slices). Garnish with pickled ginger, a small quenelle of wasabi and serve with soy sauce in a dipping dish.

Estimated storage and safety: keep raw fish refrigerated and serve within 30 minutes of plating for best quality. Use only sushi-grade fish handled and stored according to food-safety guidelines.