Maki Combo 1 Recipe

Rinse and cook rice

Place 3 cups dry short-grain sushi rice in a bowl and rinse under cold water, swirling until water runs clear (4–6 rinses). Drain 10 minutes. Combine rinsed rice with 3.5 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, warm 6 tbs rice vinegar with 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Season rice

Transfer hot cooked rice to a large shallow nonreactive bowl (wood or plastic preferred). Pour the vinegar seasoning evenly over rice. Using a wooden spatula or rice paddle, cut and fold the rice to mix while fanning to cool to body temperature (about 10 minutes). Do not mash. Cover with a damp towel or plastic wrap to keep from drying while you prepare fillings.

Prepare fillings

Shred the imitation crab sticks and toss with 3 tbs mayonnaise in a small bowl. Peel, pit and slice the avocado into long strips. Julienne the cucumber and remove seeds to avoid excess moisture. Toast 2 tsp sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes; cool.

Assemble inside-out (uramaki) rolls

Place a bamboo mat on a work surface and cover with plastic wrap. Place 1 nori sheet, shiny side down, on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori to the edges in a thin layer (about 1/4-inch). Sprinkle the rice lightly with toasted sesame seeds. Carefully flip the nori so rice side is down on the plastic wrap. Place a strip of crab-mayo mixture, 2 avocado slices and a few cucumber julienne across the center of the nori. Use the mat to roll tightly away from you, applying even pressure to form a cylinder. Seal the edge with a little water. Repeat for remaining nori sheets.

Slice and finish

Using a very sharp wet knife, trim ends and slice each roll into 8 pieces (wipe knife between cuts). Arrange on a platter with pickled ginger, wasabi and soy sauce for serving.

Prepare tuna filling

If making spicy-style, mix 8 oz sashimi-grade tuna (cut into long thin strips) with 1 tsp mayonnaise and the optional sliced scallion. Keep chilled until ready to assemble.

Roll maki (nori outside)

Place 1 nori sheet shiny side down on the bamboo mat (no plastic wrap needed though you can use it). Wet your hands and take about 1/2 cup seasoned rice and spread a thin even layer over the nori leaving a 1/2-inch border at the top edge. Place a single row of tuna strips along the lower third of the sheet. Lift the mat and roll tightly away from you, pressing gently to form a compact cylinder. Seal the top edge with a little water. Repeat for remaining sheets.

Slice and serve

With a sharp wet knife, cut each roll into 8 bite-sized pieces. Serve with soy sauce and wasabi.

Prepare salmon filling

Cut 8 oz sushi-grade salmon into long thin strips. If using cucumber, julienne and pat dry to remove moisture.

Roll maki (nori outside)

Place 1 nori sheet on the mat, spread about 1/2 cup seasoned rice thinly over the nori leaving top edge bare. Lay salmon strips (and cucumber if using) across the rice about one-third from the bottom. Roll tightly with the mat, sealing with water at the edge. Repeat for remaining sheets.

Slice and serve

Trim and cut each roll into 8 pieces with a wet sharp knife. Serve arranged with soy sauce, wasabi and pickled ginger.

Arrange pieces from the California roll, tuna roll and salmon roll on a serving platter. Provide soy sauce, wasabi and pickled ginger on the side. Recommend serving immediately at room temperature. Leftover sushi rice and tightly wrapped rolls can be refrigerated up to 24 hours but are best fresh.