Lunch Sushi Combination Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Make sushi vinegar and season rice

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small bowl; stir until sugar and salt dissolve. Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice using a cutting-and-fan motion (do not smash grains) until glossy and slightly sticky. Fan or allow to cool to room temperature (about 10–15 minutes). Cover with a damp towel to prevent drying while you prepare other components.

Slice fish

Using a sharp knife moistened with water, slice each fish (salmon, tuna, yellowtail) into 8 thin, oblique slices about 2.5–3 inches long and 1/8–1/4 inch thick. For an assortment of 8 nigiri, prepare roughly 2–3 slices of each fish, adjusting so you have one slice per nigiri piece.

Form rice beds

Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons of sushi rice and form an oblong rice ball (about 20 g) by gently pressing into a compact oval shape; do not compress too tightly. Repeat to make 8 rice beds.

Assemble nigiri

Lightly dab a small amount (about 1/8 tsp) of wasabi paste on the underside center of each fish slice. Place each slice of fish over a rice bed, pressing gently to adhere. Arrange nigiri pieces on a platter. Garnish with thinly sliced scallions if desired and serve with pickled ginger and soy/ponzu on the side.

Prepare fillings

In a small bowl, mix shredded imitation crab with 1 tbs mayonnaise until combined. Halve and pit 1/2 avocado, slice into thin strips. Cut 1/4 cucumber into long julienne strips and remove seeds so rolls are not watery.

Assemble the roll (inside-out)

Place a sheet of plastic-wrap–covered bamboo mat on the work surface. Lay the single nori sheet shiny side down on the plastic. Wet your hands and spread about 1 cup of prepared sushi rice evenly over the nori, leaving a 1/2-inch clean border at the top. Sprinkle 1 tbs toasted sesame seeds over the rice and gently press to adhere. Carefully flip the nori + rice over so the rice faces down on the plastic/plank (nori up). Place the crab mixture, avocado strips, and cucumber julienne in a horizontal line about 1 inch from the bottom edge.

Roll and slice

Using the bamboo mat, lift the bottom edge and roll firmly but gently to enclose the filling, shaping into a tight cylinder; squeeze along the roll once to seal. Remove the plastic wrap. With a very sharp, wet knife, cut the roll into 8 equal pieces: wipe the blade between cuts to keep slices clean. Arrange slices on the serving plate next to the nigiri.

Arrange the assortment on a platter: 8 nigiri pieces and the 8 California roll slices. Place pickled ginger, a small dish of soy sauce (and optional ponzu) and a small dab of wasabi on the side. Advise diners to use a small amount of wasabi on the fish or to mix a little into soy for dipping; eat ginger between bites to cleanse the palate.