Sushi & Sashimi Lover Lunch Recipe

Rinse and cook rice

Rinse the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Drain. Combine the rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, whisk together rice vinegar, sugar, and salt in a small bowl until sugar dissolves.

Transfer cooked rice to a large, shallow nonreactive bowl (a wooden sushi-oke or wide bowl is ideal). Pour the sushi vinegar over the hot rice. Using a paddle or wooden spoon, gently fold and fan the rice to cool it quickly to near room temperature; avoid smashing the grains. Cover with a damp cloth until assembly to keep moist.

Portion rice

Moisten your hands with a little water mixed with a pinch of rice vinegar (prevents sticking). Divide about 1 cup of prepared sushi rice into four equal portions (~2 tbsp per piece) and form compact oblong mounds (nigiri shapes) by gently pressing the rice between your palms.

Slice fish

Using a very sharp knife, slice the sushi-grade salmon and tuna into thin 2–3 inch by 1 inch slices, about 1/8–1/4 inch thick at a slight angle. You should have two slices total for topping sushi (one salmon, one tuna) and additional for sashimi below.

Assemble nigiri

Smear a small amount (about 1/8 tsp) of wasabi on one side of each fish slice. Place fish, wasabi-side-down, over each rice mound and press gently to adhere. Arrange four nigiri (two salmon, two tuna) on the plate. Serve with soy sauce, extra wasabi and pickled ginger on the side.

Prepare garnish: thinly shred the daikon and arrange a small nest on the serving plate. Place pickled ginger nearby.

Slice fish for sashimi: Using the remaining sushi-grade salmon and tuna (about 3 oz each), cut into six even slices (approximately 1/4 inch thick). For best presentation, cut at a slight angle to yield 6 pieces total (you can do 3 salmon + 3 tuna). Arrange the sashimi pieces over the daikon nest. Garnish with a few thin slices of green onion and a sprinkle of toasted sesame seeds if desired. Serve with soy sauce and wasabi.

Prepare fillings

Shred the imitation crab. Slice avocado and julienne the cucumber. Mix spicy mayo ingredients (mayonnaise, sriracha, toasted sesame oil) in a small bowl until smooth.

Assemble the roll

Place a bamboo mat on plastic wrap. Lay the nori sheet shiny-side down on the mat. With wet fingers, spread about 1.25 cups of sushi rice evenly over the nori, leaving a 1/2-inch strip at the top edge clear. Lightly press and sprinkle toasted sesame seeds over the rice. Carefully flip the nori (rice-side down) so the rice is against the mat and nori side is facing up.

Place a line of shredded crab, a line of cucumber julienne and avocado slices across the lower third of the nori. Add 1–2 teaspoons of tempura flakes for crunch and a drizzle (about 1 tsp) of spicy mayo across the filling.

Roll and finish

Using the bamboo mat, lift the edge and roll firmly but gently over the filling, squeezing to form a tight cylinder. Once rolled, press the seam to seal. Optionally brush the top with a little eel sauce and additional spicy mayo zigzag. Sprinkle remaining tempura flakes and green onion on top for the godzilla-style crunch and texture. Using a very sharp, wet knife, slice the roll into 6–8 pieces (for this lunch portion, slice into 6 larger pieces). Wipe the knife between cuts to keep clean slices.

Arrange the Godzilla roll pieces on the plate with nigiri and sashimi. Add extra eel sauce and spicy mayo for dipping as desired.

Plate 4 pieces of nigiri, 6 pieces of sashimi, and the Godzilla roll slices together. Add small dishes of soy sauce, a dab of wasabi, and pickled ginger. Serve immediately at room temperature for the rice and chilled fish.