Assorted Sushi (Nigiri, Hand Roll, Maki)

Ingredients

• 2 cups Japanese Short‑Grain Sushi Rice (uncooked, rinsed until water runs clear)
• 2.2 cups Water (for cooking rice)
• 1 piece Kombu (dried kelp) (about 5 × 5 cm, optional for extra umami)
• 1/4 cup Rice Vinegar (seasoned or plain)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt
• 4 oz Sushi‑Grade Tuna (trimmed, skin removed)
• 4 oz Sushi‑Grade Salmon (trimmed, skin removed)
• 4 oz Sushi‑Grade Hamachi (Yellowtail) (trimmed, skin removed)
• 1/2 Cucumber (seeded, cut into thin strips)
• 1/2 Red Bell Pepper (seeded, cut into thin strips)
• 2 Scallions (Green Onions) (white and green parts separated, thinly sliced)
• 5 Nori Sheets (full sheets; half used for hand rolls, full for maki)
• 1 tablespoon Sesame Seeds (toasted)
• 1 teaspoon Real Wasabi Paste (optional, for nigiri)
• to taste Soy Sauce (for serving)
• 2 tablespoons Salmon Roe (Ikura) (optional garnish for maki)

Instructions

1. Rinse Sushi Rice

   Place the 2 cups of sushi rice in a fine‑mesh bowl and rinse under cold running water, stirring with your hand, until the water runs clear. Drain well.

   Time: PT5M

2. Soak Rice with Kombu

   Transfer the rinsed rice to the rice cooker inner pot, add 2.2 cups of water, and place one piece of kombu on top. Let it rest for 20 minutes.

   Time: PT20M

3. Cook Sushi Rice

   Start the rice cooker on the ‘sushi’ setting (or regular white‑rice setting). Cook for about 30 minutes until the rice is tender and the water is absorbed.

   Time: PT30M

4. Prepare Vinegar Seasoning

   In a small saucepan over low heat, combine 1/4 cup rice vinegar, 2 Tbsp sugar, and 1 tsp salt. Stir until sugar and salt dissolve and the liquid is clear, then remove from heat and add the kombu piece. Let sit.

   Time: PT5M

5. Season the Rice

   When the rice is done, discard the kombu and transfer the rice to the large bowl (hangiri). Drizzle the vinegar mixture over the rice. Using a wooden paddle, gently cut and fold the rice to coat each grain, then spread the rice in an even layer and fan it with a hand fan or piece of cardboard until it reaches room temperature.

   Time: PT10M

6. Slice the Fish

   Using a sharp knife, slice the tuna, salmon, and hamachi against the grain into thin, even pieces for nigiri (≈¼ inch thick). For hand rolls and maki, cut the hamachi and salmon into thin strips about ½ inch wide, then further into bite‑size pieces.

   Time: PT10M

7. Prep Vegetables

   Trim ends off the cucumber and cut into thin strips (about ¼ inch wide). Remove seeds from the red bell pepper, halve, deseed, and slice into thin strips. Trim scallions, separate white and green parts, and slice into thin rings. Optional: submerge scallion rings in ice water for extra crunch.

   Time: PT10M

8. Form Nigiri

   Wet both hands with water. Take a small amount of rice (size of a large cherry) and shape into an oval. Place a dab of real wasabi on the fish slice, then press the fish onto the rice, using thumb to create a slight dimple and the other fingers to wrap the fish around the rice. Repeat for all tuna pieces.

   Time: PT5M

9. Assemble Hand Rolls (Temaki)

   Cut a nori sheet in half. Place a small mound of rice on the left half, spreading toward the lower left corner to form a triangle. Lay a strip of hamachi, cucumber, and pepper along the edge of the rice, then add any additional toppings. Fold the nori around the fillings into a cone shape, sealing the edge with a dab of water.

   Time: PT5M

10. Roll Maki

    Wrap the bamboo mat in plastic wrap. Place a full nori sheet on the mat, shiny side down. Spread a ball of rice (size of a clementine) evenly over the lower two‑thirds, leaving a ½‑inch border at the top. Sprinkle toasted sesame seeds. Flip the nori over, place salmon strips, cucumber, and pepper in the center. Lift the mat, roll tightly while applying gentle pressure, then seal the edge with a little water. Using a damp knife, slice the roll into 6–8 pieces, wiping the blade between cuts.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g