Three Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water, swirling until water runs mostly clear (about 3–4 rinses). Drain and combine with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then let rest covered off heat 10 minutes.

Season rice

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp kosher salt in a small saucepan over low heat until sugar and salt dissolve. Do not boil. Transfer cooked rice to a large shallow bowl (wood or nonreactive). Pour seasoning evenly over rice and fold gently with a rice paddle or wooden spoon to mix while fanning to cool. Aim for slightly sticky, glossy rice. Let cool to near room temperature (20–25°C / 68–77°F).

Prepare fillings

Thinly slice the tuna and salmon against the grain into long strips suitable for laying on rice. Shred the imitation crab or chop the cooked shrimp into small pieces. Julienne the cucumber (remove seeds), and slice the avocado thinly. Mix 3 tbsp mayonnaise with 1 tsp sriracha (optional) and 2 tbsp chopped green onion to create a spicy mayo; reserve the rest of the green onion for garnish.

Divide rice and nori

Place 3 full nori sheets on the bamboo mat (shiny side down). Wet your hands in the bowl of water with a little rice vinegar to prevent sticking. Divide the prepared sushi rice into three equal portions (about 1 heaping cup per roll).

Roll 1 — Tuna Roll (inside-out or maki)

For a nigiri-style or inside-out roll: If making maki with nori outside, place a nori sheet shiny side down on the mat. Spread ~3/4 cup of rice evenly over the nori leaving a 1-inch (2.5 cm) bare strip along the far edge. Lightly sprinkle 1/3 tsp toasted sesame seeds over the rice. Flip the nori so rice is inside if you prefer an inside-out roll. Along the near edge, arrange a row of tuna strips (about 2 oz worth) and a few cucumber julienne. Roll tightly with the bamboo mat, applying gentle pressure to form a cylinder. Seal the edge with a little water. For an inside-out finish, sprinkle additional sesame seeds on the outside.

Roll 2 — Salmon Roll

Repeat the rice spreading step with the second nori sheet. Place about 2 oz thin salmon slices and avocado slices in a line along the near edge with a little green onion. Roll tightly using the mat, sealing the seam with water. Optionally brush 1/4 tsp sesame oil on the outside for shine.

Roll 3 — California-style Roll (Crab & Avocado)

For the third sheet, spread rice and place shredded crab (4 oz), avocado slices and cucumber julienne across the near edge. Add a small spoonful of the spicy mayo mixture inside if desired (about 1 tbsp). Roll tightly and seal with water.

Slice rolls

Using a very sharp knife dipped in neutral oil and wiped between cuts, trim off the uneven ends of each roll and then slice each roll into 6–8 equal pieces (standard lunch portion: 6 pieces per roll yields 18 pieces total). Clean and oil the knife between slices to maintain clean cuts.

Plate and garnish

Arrange the three different roll types on a serving plate. Drizzle eel sauce lightly over the tuna or salmon rolls if using (about 2 tbsp divided). Sprinkle remaining toasted sesame seeds and the reserved green onion. Serve with soy sauce, pickled ginger and wasabi on the side.

Storage note

Sushi is best eaten immediately. If necessary, keep assembled rolls loosely covered in the refrigerator and consume within 6 hours for best texture and safety (shorter for raw fish).