Sushi Combo Recipe
Assorted Sushi and Sashimi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Sushi Fillings
Condiments
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
Prepare Fillings
- 4
Slice Fish
Using a sharp knife, slice the fresh tuna and salmon into thin sashimi slices for serving.
- 5
Assemble Sushi
- 6
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Spread Sushi Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Starting from the bottom, roll the sushi tightly away from you, using the mat to help shape it. Seal the edge with a little water.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a wet cloth between cuts for cleaner slices.
Serve
- 11
Plate the Sushi
Arrange the sushi rolls on a platter. Serve with slices of sashimi, soy sauce, wasabi, and pickled ginger on the side.