How One of the World's Best Japanese Chefs Makes Sushi

Ingredients

• 2 cups Short‑Grain Sushi Rice (Rinsed until water runs clear)
• 2.5 cups Water (For cooking rice)
• 1/4 cup Rice Vinegar (Seasoned with sugar and salt)
• 2 tablespoons Granulated Sugar (For sushi vinegar)
• 1 teaspoon Kosher Salt (For sushi vinegar)
• 200 grams Sashimi‑Grade Tuna (Cut into small dice for spicy tuna filling)
• 2 tablespoons Mayonnaise (Preferably Japanese Kewpie)
• 1 tablespoon Sriracha (Adjust heat to taste)
• 1/2 cup Cucumber (Julienned)
• 1 whole Avocado (Sliced)
• 150 grams Sashimi‑Grade Yellow Tail (Hamachi) (Skin removed, cut into strips)
• 4 pieces Nori Sheets (Shiny side down when rolling)
• 1 tablespoon Sesame Seeds (Toasted, for garnish)
• to taste Soy Sauce (For dipping)
• to taste Wasabi Paste (Fresh or tube)
• to serve Pickled Ginger (Palate cleanser)

Instructions

1. Rinse and Soak Sushi Rice

   Place the short‑grain rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear. Transfer to a bowl, add 2.5 cups of water, and let soak for at least 30 minutes.

   Time: PT10M

2. Cook the Rice

   Bring the soaked rice and water to a boil over high heat. Once boiling, reduce to a low simmer, cover tightly, and cook for 12‑15 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes.

   Time: PT20M

   Temperature: High heat then low simmer

3. Prepare Sushi Vinegar

   In a small bowl, combine rice vinegar, sugar, and salt. Stir until fully dissolved. Set aside.

   Time: PT5M

4. Season the Rice

   Transfer the hot rice to a large wooden or plastic bowl. Gently drizzle the sushi vinegar over the rice while fanning to cool. Use a wooden spatula to fold the rice, avoiding crushing the grains. When the rice reaches body temperature (≈35 °C), it is ready.

   Time: PT10M

5. Make Spicy Tuna Filling

   Dice the sashimi‑grade tuna into small cubes. In a bowl, whisk together mayonnaise, sriracha, and a pinch of salt. Fold the tuna into the mayo mixture until evenly coated.

   Time: PT5M

6. Prepare Fillings

   Julienne the cucumber, slice the avocado, and cut the hamachi into thin strips. Toast sesame seeds in a dry pan for 1‑2 minutes until golden.

   Time: PT5M

7. Assemble Spicy Tuna Inside‑Out Roll

   Lay a sheet of plastic wrap on the bamboo mat. Spread a thin layer of seasoned rice (≈½ cup) over the plastic, leaving a 1‑inch border at the top. Flip the rice‑covered plastic so the rice side faces down. Place a line of spicy tuna, cucumber, and avocado across the center. Using the mat, roll tightly, applying gentle pressure. Sprinkle toasted sesame seeds on the outer rice surface, then roll again to coat.

   Time: PT10M

8. Slice the Inside‑Out Roll

   Wet a sharp knife with water, then slice the roll into 8 equal pieces, wiping the blade between cuts.

   Time: PT5M

9. Assemble Hamachi Seaweed‑Outside Roll

   Place a nori sheet shiny side down on the bamboo mat. Spread a thin layer of rice (≈¼ cup) over the nori, leaving a 1‑inch border at the top. Flip the nori so the rice side faces down. Lay hamachi strips across the center, add a few avocado slices, and a small dab of wasabi if desired. Roll tightly using the mat, then seal the edge with a dab of water.

   Time: PT10M

10. Slice the Hamachi Roll

    Using the same wet‑knife technique, cut the roll into 8 equal pieces.

    Time: PT5M

11. Make Hand Rolls (Temaki)

    Cut nori sheets in half diagonally to form cones. Place a small handful of rice inside the cone, add hamachi or tuna, cucumber, avocado, and a drizzle of spicy mayo. Roll the cone tightly and serve immediately.

    Time: PT5M

12. Plate and Serve

    Arrange the sliced rolls and hand rolls on a platter. Serve with soy sauce, pickled ginger, and extra wasabi on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g