Sushi & Sashimi Lunch Recipe

Rinse 1 cup short-grain sushi rice under cold water until the water runs clear to remove excess starch. Drain well.

Combine the rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand covered 10 minutes.

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1/2 tsp salt in a small bowl. Stir until sugar dissolves (warm slightly if necessary).

Transfer cooked rice to a wooden or wide shallow bowl. Gently fold in the vinegar mixture with a wooden spatula or rice paddle, fanning the rice as you fold to cool and give the rice a glossy finish. Cover with a damp towel and let cool to room temperature (about 15–20 minutes).

Keep the sushi-grade fish chilled until just before assembly. Using a very sharp knife, slice the salmon into 4 sashimi pieces (about 1/8–1/4 inch thick and 1.5–2 inches long) and cut 4 slices for nigiri; do the same with the yellowtail or tuna to yield a total of 4 sashimi and 4 nigiri pieces across both fish types as preferred.

For sashimi: arrange 4 pieces on the serving plate, slightly fanned. For nigiri: cut slices slightly longer than the rice molds (about 2 inches) and tapered at the ends for easy draping over rice.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 2 tablespoons of prepared sushi rice and form a compact oblong ball by gently pressing and shaping with your fingers—do not compress too hard; nigiri should be light but hold shape.

Place a small dab (about 1/8 tsp) of wasabi on the underside of each fish slice (or to taste). Then gently press each fish slice over a rice ball so the fish wraps the rice and adheres. Make 4 nigiri pieces total using the prepared fish slices.

Set nigiri on the serving plate near the sashimi.

Place the nori sheet shiny-side down on a bamboo mat (or plastic wrap). With wet hands, spread the 1 cup prepared sushi rice evenly over the nori, leaving a 1/2-inch strip at the top free of rice.

Turn the nori so the rice side is down (inside-out roll). Lightly spread 1 tsp mayonnaise on the nori interior where you will place the filling to help bind crab.

In the center, arrange the 2 oz shredded imitation crab, 1/4 cup julienned cucumber and the avocado slices (from 1/2 avocado). Sprinkle 1 tsp toasted sesame seeds over the rice before rolling (or on the outside after rolling if preferred).

Using the mat, roll the nori tightly over the filling, pressing firmly but gently to seal. Wet the exposed nori edge and finish the roll seam. Roll until a tight cylinder is formed.

With a sharp wet knife, trim the ends and slice the roll into 4 equal pieces. Wipe the knife between cuts for clean slices.

Arrange 4 nigiri, 4 sashimi slices and the 4-piece California roll on a serving plate. Garnish with pickled ginger and extra wasabi on the side.

Serve immediately with soy sauce for dipping. Recommend eating sashimi and nigiri within 10–15 minutes of plating for optimal texture and temperature.