Sushi Lunch Recipe
5 pieces of assorted sushi with a california roll or tuna roll
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Ingredients
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Sushi Rice & Seasoning
Fillings & Toppings (for 5 assorted nigiri + 1 roll)
Assembly & Garnishes
Equipment (not eaten)
Method
Sushi Rice & Seasoning
- 1
Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling until water runs nearly clear (about 3–4 rinses). Drain 10 minutes.
- 2
Cook rice
Combine rinsed rice and 2.25 cups water in a heavy pot or rice cooker. If using a pot, bring to a boil, reduce to a very low simmer, cover tightly and cook 15 minutes. Remove from heat and let steam, covered, 10 minutes.
- 3
Season rice
While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan (or microwave) until sugar dissolves. Transfer cooked rice to a shallow wooden or nonreactive bowl. Pour seasoning evenly over rice and fold gently with a rice paddle or spatula to combine while fanning the rice to cool to body temperature (helps glossy texture). Do not mash. Cover with a damp towel and keep at room temperature until assembly.
Prepare Fillings & Toppings
- 4
Slice fish
Using a very sharp knife, slice sashimi-grade tuna and salmon into 5–6 thin slices each about 2.5–3 inch by 1 inch for nigiri (approximately 0.2–0.3 inch thick). Keep fish chilled until assembly.
- 5
- 6
Prepare roll fillings
Shred imitation crab sticks and mix with 1 tsp mayonnaise. Slice 1/2 avocado into thin slices. Julienne cucumber into thin sticks. If making a tuna roll instead of California, slice tuna into long thin strips and omit crab and avocado as desired.
Assemble Nigiri
- 7
Form rice bases
Wet your hands with water (to prevent sticking) and take about 2 tablespoons of seasoned sushi rice. Gently compress into an oblong 2-inch rice ball using your fingertips — firm but not mashed. Repeat to make 5 rice bases.
- 8
- 9
Finish nigiri
Press gently so fish adheres to rice. Optionally sprinkle a few sesame seeds on the fish pieces or add a tiny sliver of scallion for contrast. Keep assembled nigiri on a plate covered loosely to prevent drying while you make the roll.
Make the Roll (California roll or Tuna roll)
- 10
Prepare nori & rice for roll
Place 1 nori sheet shiny-side down on a bamboo mat. Wet your fingers and spread a thin, even layer of sushi rice over the nori leaving a 1/2 inch strip at the top edge free of rice.
- 11
- 12
Roll & cut
Use the bamboo mat to roll the nori tightly over the filling, tucking the filling as you go to form a compact cylinder. Press gently to seal the seam. If desired, sprinkle masago on the outer rice before sealing or roll the mat over to make rice outside (inside-out roll). Using a sharp wet knife, slice the roll into 6 pieces. For this lunch, serve 5 pieces from the roll and discard or reserve the extra piece.
Plate & Garnish
- 13
Arrange plate
Arrange 5 assorted nigiri and 5 pieces from the chosen roll on a plate. Add pickled ginger and a small mound of wasabi paste. Pour soy sauce into a small dipping dish.
- 14
Serve
Serve immediately at room temperature with chopsticks. If any raw fish remains unused, refrigerate and consume within 24 hours.