Sushi Special Combo Recipe

Rinse and cook rice

Place 2 cups Japanese short-grain rice in a fine-mesh sieve and rinse under cold water, stirring with your hand until water runs clear (about 6–8 rinses). Drain 10 minutes. Transfer rice to a medium pot or rice cooker; add 2.2 cups water. If using a pot, bring to a boil uncovered over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, warm 5 tbs rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool slightly.

Season rice

Transfer hot cooked rice to a wide, shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using a cutting-and-fan motion to separate grains and cool to slightly warm. Continue folding and fanning for 5–8 minutes until rice is glossy. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

Form nigiri rice bases

Dampen hands with water mixed with a little rice vinegar (to prevent sticking). Take about 2 tablespoons (roughly a slightly rounded golf-ball) of seasoned rice and form an oblong pad about 2 inches long, pressing gently so rice holds shape but remains tender. Repeat to make 8–10 nigiri bases (depending on rice sizing).

Assemble nigiri

Spread a thin smear (about 1/4 tsp) of wasabi on underside of each fish slice. Place a slice of tuna or salmon over each rice base and press gently to adhere. Arrange 3–4 tuna and 3–4 salmon pieces so you have 6–8 total nigiri, using remaining for maki if needed. Serve with pickled ginger and small dishes of soy sauce for dipping.

Prepare fillings

Mix shredded crab with 2 tbs Japanese mayonnaise and 1/2 tbs toasted sesame seeds to make a crab mayo filling. Have julienned cucumber, sliced avocado, and cooked/raw shrimp ready.

Assemble inside-out California roll (uramaki)

Place a sheet of plastic over a bamboo mat, then set a nori sheet on top (shiny side down). With wet hands, spread a thin even layer of seasoned rice over the nori, covering fully. Flip the nori+rice so rice faces down on plastic (nori up). Sprinkle 1/2 tbs sesame seeds over rice. On the nori side nearest you, place 1/4 cup crab mayo, a few cucumber sticks, and 3–4 avocado slices across the width. Using the mat, roll tightly away from you to form a cylinder. Seal edge with a little water. Repeat for another roll.

Assemble shrimp & avocado maki (hosomaki or futomaki depending on size)

Lay a nori sheet shiny side down on mat. With wet hands, spread about 3/4 cup rice leaving a 1-inch border at the far edge. Near you place 3–4 shrimp pieces and some avocado slices lengthwise. Roll tightly and seal. Repeat for second roll if desired.

Slice rolls

Using a very sharp, wet knife, slice each roll into 6–8 even pieces. Wipe knife between cuts to keep edges clean. Arrange slices on a platter beside nigiri.

Assemble hand rolls

Lay a half nori sheet shiny side down. With wet hands, place about 1/4 cup seasoned rice in one corner, spread into a triangle. Add 2–3 tbs crab mayo, a few cucumber sticks, avocado slices, and 1/2 tbs masago on top. Roll into a cone (temaki) and serve immediately so nori stays crisp. Repeat for remaining half sheets.

Serve with sauces

Pour soy sauce into small dipping bowls. Place pickled ginger and wasabi on the platter. Offer extra masago to sprinkle on maki or nigiri as desired.

Garnish and present: Arrange nigiri, maki slices, and temaki on a large platter. Sprinkle a few sesame seeds over rolls if desired and place pickled ginger and small dishes of soy sauce and wasabi around the platter. Serve immediately at room temperature (rice should be slightly warm to room temp). Clean tools and store any leftover seasoned rice in an airtight container in the refrigerator for up to 24 hours.