Sushi Lunch Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.75 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Make sushi vinegar

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 0.75 tsp salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine and cool slightly.

Season the rice

Transfer cooked rice to a large shallow wooden or plastic bowl (hangiri preferred) and gently fold the vinegar mixture into the rice using a wooden spatula or rice paddle in cutting motions — avoid smashing grains. Fan or blow on the rice while folding to cool to slightly warm room temperature (this gives a glossy finish). Cover with a damp towel to keep moist while assembling sushi.

Prepare fillings

Mix shredded imitation crab with 1 tsp mayonnaise in a small bowl. Slice half an avocado into thin lengthwise strips and julienne 1/4 cucumber (seeded). Have 1 nori sheet and toasted sesame seeds ready.

Assemble roll (inside-out style)

Wrap your bamboo rolling mat in plastic wrap. Place the nori sheet shiny side down on the plastic-wrapped mat. Wet your hands with water (a little rice vinegar helps) to prevent sticking. Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2-inch strip at the far edge. Lightly sprinkle 1 tsp toasted sesame seeds over the rice. Carefully flip the nori so rice side is down and nori is facing up.

Fill and roll

Place the crab-mayo mixture in a line across the nori about 1 inch from the near edge. Add avocado strips and cucumber julienne on top of the crab. Using the mat, fold the near edge of the nori over the fillings and roll away from you, pressing gently to form a tight cylinder. Compress the roll with the mat to shape and seal the edge with a little water.

Slice the roll

Using a sharp, wet knife, trim the ends and slice the roll into 8 equal pieces. You will serve 4 pieces as part of the Sushi Lunch. Clean the knife between cuts to ensure neat slices.

Portion the rice

Divide the remaining seasoned rice into 4 portions of about 2 tablespoons (approx. 18–22 g) each. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Gently shape each portion into an oblong mound (nigiri) by cupping and pressing lightly so grains hold but are not smashed.

Assemble nigiri

Smear a very thin strip (a small amount) of wasabi on the underside of each fish slice. Place a slice of salmon on two rice mounds and a slice of tuna on the other two mounds, pressing gently to adhere. If you prefer no wasabi between fish and rice, serve wasabi on the side.

Arrange 4 pieces of California roll (from the 8 you sliced) plus the 4 pieces of nigiri (2 salmon, 2 tuna) on a serving plate. Garnish the California roll pieces with a light sprinkle of extra toasted sesame seeds if desired. Serve with soy sauce, pickled ginger, and the remaining wasabi on the side.

Storage and notes: Serve sushi immediately at room temperature. If preparing in advance, keep rice covered, fish refrigerated and assemble within 1–2 hours for best quality. Discard raw fish not served within 24 hours.