Two Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice in cold water until the runoff is nearly clear (about 5–6 rinses). Drain and place in a rice cooker or pot with 2.2 cups water. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil; cool slightly. Transfer cooked rice to a large wooden or plastic bowl (avoid metal). Pour seasoning evenly over rice and fold gently with a rice paddle or spatula to combine while fanning the rice to cool to near room temperature. Cover with a damp towel to keep moist.

Prepare proteins and vegetables

Slice the sushi-grade salmon and tuna into long, 1/2-inch-wide strips. Julienne and lightly pat dry 1/2 cup cucumber, and slice 1 avocado lengthwise into 6–8 thin slices. Keep scallion thinly sliced and set aside. These components should be ready and at cool temperature before assembling.

Lay out nori and rice

Place a plastic-wrapped bamboo mat on your work surface. Put one nori sheet shiny side down on the mat. Wet your hands with a mixture of water and a touch of rice vinegar to prevent sticking. Take about 3/4 to 1 cup of seasoned sushi rice and evenly spread it over the nori leaving a 1-inch margin at the top edge (furthest from you). Do not compress rice; press gently to an even 1/4-inch thickness.

Add fillings

Along the bottom third of the rice (closest to you), lay a row of filling: 1.5 oz salmon strips and 1.5 oz tuna strips (for each roll), a few cucumber julienne, a couple of avocado slices, and a sprinkle of scallion (about 1/2 tbs). Add about 1/2 tbs masago along the center if desired. This recipe makes two rolls (one salmon-focused, one tuna-focused) — for the salmon roll place slightly more salmon and for the tuna roll place slightly more tuna. Ensure both rolls have cucumber and avocado for texture.

Roll tightly

Lift the bamboo mat edge closest to you and begin to roll away from you, tucking the fillings under the rice as you go. Apply even pressure with the mat to form a tight cylinder but avoid squeezing out the rice. When you reach the exposed top 1-inch nori margin, wet it lightly with water to seal the seam. Repeat with remaining nori and fillings so you have two rolls.

Make spicy mayo

Combine 6 tbs Japanese mayonnaise with 2 tbs Sriracha in a small bowl. Mix until smooth and adjust heat to taste. Transfer about 1 tbs of this spicy mayo into a piping bag or small zip-top bag with the corner snipped for drizzling or dotting over finished rolls.

Slice rolls

Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 even pieces. Clean the knife between slices to keep cuts neat. Arrange the pieces on a serving plate—one roll’s slices on the left, the other on the right to represent the 'Two Roll' special.

Finish and garnish

Drizzle spicy mayo over the top of the slices as desired. Sprinkle toasted sesame seeds and remaining masago over pieces for color and texture. Place pickled ginger and a small dollop of wasabi on the side. Serve with 1/2 cup soy sauce mixed with 1 tbs mirin and 1 tsp toasted sesame oil as a dipping sauce, or plain soy sauce if preferred.

Serve immediately at room temperature for best texture. Each Two Roll lunch special is intended as two sushi rolls (12–16 pieces total) meant to feed 2–3 people as a light lunch or 1–2 as a main. Provide chopsticks and small dipping bowls for soy sauce.