Maki Combo 2 Recipe

Prepare sushi rice

If your sushi rice is not already seasoned, gently warm 2 cups cooked sushi rice to room temperature. Mix 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt until dissolved and fold into the rice with a cutting motion; fan the rice to cool slightly. Keep covered with a damp towel to prevent drying.

Make spicy tuna filling

In a bowl, combine 6 oz finely diced sushi-grade ahi tuna, 2 tbs mayonnaise, 1 tsp Sriracha, 0.5 tsp sesame oil, 1 tbs thinly sliced green onions and 0.5 tsp toasted sesame seeds. Taste and adjust heat with more Sriracha if desired. Keep chilled until assembling.

Assemble roll

Place a bamboo mat covered with plastic wrap on your work surface. Lay 1 nori sheet shiny side down on the mat. Wet your fingers and evenly spread about 1 cup of seasoned rice over the nori leaving a 1-inch (2.5 cm) bare margin at the top edge. Lightly press rice to an even thickness. Flip the nori so rice faces down on the mat (optional for inside-out; for traditional maki keep rice on inside). Spoon the spicy tuna mixture in a thin line across the center of the nori. Add a small strip of wasabi if desired.

Roll and cut

Using the mat, lift the edge nearest you and roll away, applying gentle, even pressure to form a tight cylinder. Seal the top margin with a little water. Using a sharp wet knife, slice the roll into 6-8 pieces, wiping the knife clean between cuts for neat slices.

Garnish & serve

Arrange pieces on a plate. Sprinkle an extra pinch of toasted sesame seeds and a few sliced green onions on top. Serve with soy sauce, pickled ginger and wasabi.

Prepare sushi rice

If not already seasoned, prepare 2 cups cooked sushi rice as above with 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt. Keep covered with a damp towel.

Make spicy salmon filling

Combine 6 oz finely diced sushi-grade salmon, 2 tbs mayonnaise, 1 tsp Sriracha, 0.5 tsp sesame oil, 1 tbs thinly sliced scallions, 0.25 cup julienned cucumber and 0.5 tsp toasted sesame seeds in a bowl. Mix gently and refrigerate until ready to assemble.

Assemble roll

On the prepared bamboo mat covered with plastic, place 1 nori sheet shiny side down. Spread about 1 cup seasoned rice over the nori leaving a 1-inch bare margin at the top. Place the spicy salmon-cucumber mixture in a line across the center of the nori.

Roll and cut

Roll tightly using the mat, sealing the edge with a little water. Cut into 6-8 pieces with a wet sharp knife, wiping between cuts.

Garnish & serve

Top with a light sprinkle of sesame seeds and extra scallion if desired. Serve with soy sauce, pickled ginger and wasabi.

Prepare sushi rice

If necessary, season 2 cups cooked sushi rice with 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt. Keep covered.

Make spicy yellowtail filling

In a bowl, mix 6 oz finely diced sushi-grade yellowtail with 2 tbs mayonnaise, 1 tsp Sriracha, 0.5 tsp sesame oil, 0.25 tsp yuzu kosho (optional for citrus-pepper brightness), 1 tbs thinly sliced green onions and 0.5 tsp toasted sesame seeds. Adjust seasoning to taste and chill briefly.

Assemble roll

Place a nori sheet on the wrapped bamboo mat; spread about 1 cup of seasoned rice over the nori leaving a 1-inch margin at the top. Spoon the spicy yellowtail mixture across the center.

Roll and cut

Roll firmly with the mat to form a tight cylinder, sealing with a little water. Slice into 6-8 pieces with a wet sharp knife.

Garnish & serve

Sprinkle with toasted sesame seeds and serve with soy sauce, pickled ginger and wasabi.

Arrange 6-8 pieces of each roll (spicy tuna, spicy salmon, spicy yellowtail) on a single platter or three small plates. Provide small dishes of soy sauce, a mound of pickled ginger and wasabi on the side. Optionally garnish the platter with extra sliced scallions and a few sesame seeds. Serve immediately so the rice remains tender and fillings stay chilled.