Waterfall Recipe

Prepare sushi rice

If not already cooked, rinse 1 cup sushi rice until water runs clear, cook according to package (yields ~2 cups cooked). While warm, gently fold in rice vinegar, sugar, and salt. Spread rice in a shallow bowl to cool slightly; keep covered to maintain moisture.

Portion the warm sushi rice into a shallow serving bowl or onto individual plates to form the base of the Waterfall. Use about 1 cup cooked rice per 2 servings (this recipe makes 2 servings).

Using a sharp knife, cut tuna, salmon, and yellowtail into uniform bite-size sashimi pieces (approx 1/4 in / 6 mm thick). Keep fish chilled until assembly to preserve texture and safety.

Arrange the fish and avocado in layers radiating across the rice to create the 'waterfall' effect: start by placing a row of tuna pieces overlapping slightly across one side of the rice, then layer salmon beside it, then yellowtail, and finish with a fan of avocado slices so the colors cascade across the rice.

Combine mayonnaise, soy sauce, sesame oil, sriracha, mirin, and lime juice in a small bowl. Whisk until smooth and well emulsified. Taste and adjust: add more sriracha for heat or a pinch more soy for saltiness.

Transfer sauce to a squeeze bottle or spoon for controlled drizzling over the arranged fish and avocado.

Lightly grate the peeled garlic using a microplane directly over a small bowl to capture any juices. Garlic should be very fine — about 1 teaspoon total — to integrate without large bites.

Drizzle the chef's special sauce across the fish and avocado in a thin, even pattern. Immediately sprinkle the grated garlic evenly over the sauced fish (the acid in the sauce will slightly mellow the raw garlic).

Garnish with thinly sliced green onions, toasted sesame seeds, and optional microgreens or shiso leaves. If using, add a light zigzag of unagi sauce for sweetness and gloss, and dot with a little wasabi paste if diners want extra heat.

Serve immediately while fish is chilled and rice is slightly warm. Provide soy sauce, pickled ginger, and extra wasabi on the side. To eat, take a bit of rice with a selection of fish and avocado so the sauce and grated garlic accompany each bite.

Leftovers: store fish separately from rice and sauce in an airtight container in the refrigerator and consume within 24 hours.