Sushi Lunch Combos Recipe

Select and portion

Choose any two different rolls from the available prepared rolls (for this recipe we assume two rolls, 6–8 pieces each). Plate two pieces of each selected roll per guest (adjust piece counts if your rolls are different size).

Arrange selected rolls on a plate with small ramekins of soy sauce, a small mound of pickled ginger and a dab of wasabi. Keep sushi chilled until serving.

Heat dashi base

Pour 4 cups water into a medium saucepan and bring to a gentle simmer. Add 1 teaspoon instant dashi powder and stir to dissolve.

Prepare tofu and wakame

While water heats, drain and cut silken tofu into 1/2-inch cubes (about 100 g). Rinse rehydrated wakame briefly under cold water and drain; measure about 1 tablespoon rehydrated.

Finish soup with miso

Reduce heat so the liquid is barely simmering (do not boil). Transfer 3 tablespoons miso paste to a small bowl, ladle about 1/4 cup hot dashi into the bowl and whisk until smooth. Pour the dissolved miso back into the pot and gently stir. Add tofu and wakame and warm for 1–2 minutes without boiling to preserve flavor and probiotics.

Ladle soup into bowls and garnish with 2 tablespoons thinly sliced green onions divided among bowls. Keep hot and serve immediately.

Prep vegetables

Wash and spin dry mixed greens. Peel and shred carrots, and cut 1 cucumber into thin half-moons to make about 1 cup.

Assemble salad

In a large mixing bowl combine 6 cups mixed greens, 1 cup cucumber, and 1 cup shredded carrot. Toss gently to combine.

Dress and garnish

Right before serving, add 1 cup goma (sesame) dressing to the bowl and toss to lightly coat (or portion 1/4 cup dressing per serving). Sprinkle 2 teaspoons toasted sesame seeds over the top. Transfer salad to individual bowls or plates.

For each lunch combo plate: place the two selected rolls portions, a bowl of miso soup, and a portion of house salad. Include small dishes of soy sauce, pickled ginger and wasabi on the side. Serve immediately so rolls remain chilled and soup hot.