Super Easy Sushi AT Home

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 2.2 cups Water (for cooking rice)
• 1/4 cup Rice Vinegar (seasoned sushi vinegar)
• 2 tablespoons Granulated Sugar (for sushi vinegar)
• 1 teaspoon Salt (for sushi vinegar)
• 400 grams Tuna (sashimi grade) (divided: 200 g for spicy, 200 g for poke style; cut into ½‑inch cubes)
• 1 teaspoon Chili Oil (adds heat to spicy tuna)
• 1 teaspoon Sriracha (for spicy tuna)
• 1 tablespoon Masago (capelin roe) (adds texture and color)
• 2 stalks Green Onion (thinly sliced; divided between both tuna mixes)
• 1 tablespoon Oyster Sauce (for poke style tuna)
• 2 teaspoons Sesame Oil (1 tsp for poke tuna, 1 tsp for brushing scallops)
• 1 teaspoon Sugar (for poke tuna seasoning)
• 6 large Sea Scallops (remove side muscle, butterfly, brush with sesame oil)
• 0.5 piece Cucumber (cut into thin sticks for filling)
• 1 piece Avocado (peeled, pitted, diced)
• 100 grams Imitation Crab (Surimi) (shredded; adds sweet crab flavor)
• 4 pieces Nori Sheets (hand‑roll size) (cut in half if large; keep sealed until use)
• 1 teaspoon Sesame Seeds (optional garnish)
• to taste Soy Sauce (for dipping)

Instructions

1. Rinse and Cook Sushi Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a rice cooker (or saucepan), add 2.2 cups water, and cook according to the rice cooker’s sushi setting or bring to a boil, then simmer covered for 15 minutes.

   Time: PT25M

2. Season the Rice with Sushi Vinegar

   While the rice is still hot, transfer it to a large wooden bowl. Gently fold in the sushi vinegar (1/4 cup rice vinegar, 2 Tbsp sugar, 1 tsp salt) using a wooden spoon or rice paddle. Fan the rice to cool it quickly and give it a glossy finish.

   Time: PT5M

3. Prepare Spicy Tuna Filling

   Dice 200 g of tuna into ½‑inch cubes. In a bowl combine the tuna, 1 tsp chili oil, 1 tsp sriracha, 1 Tbsp masago, and half of the sliced green onion. Toss gently until evenly coated.

   Time: PT5M

4. Prepare Poke‑Style Tuna Filling

   Dice the remaining 200 g tuna into cubes. In another bowl mix the tuna with 1 Tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, and the remaining sliced green onion. Stir until the sauce lightly coats the tuna.

   Time: PT5M

5. Prepare and Sear Scallops

   Remove the side muscle from each scallop, then butterfly them by cutting halfway through the top shell and opening like a book. Brush the exposed side with a little sesame oil. Heat a skillet over high heat and sear the scallops, oil‑side down, for about 45 seconds until lightly golden. Remove and set aside.

   Time: PT7M

   Temperature: high heat

6. Prep Vegetables and Imitation Crab

   Cut the cucumber into thin sticks, dice the avocado, and shred the imitation crab. Arrange all fillings in separate bowls for easy assembly.

   Time: PT5M

7. Prepare Nori Sheets

   If using full‑size nori sheets, cut each sheet in half to create hand‑roll sized pieces. Keep them sealed in a dry container until ready to use.

   Time: PT2M

8. Assemble Hand Rolls (Temaki)

   Lay a nori half in your hand, spread a thin layer of seasoned rice over the left side, then add a line of spicy tuna, poke tuna, seared scallop, cucumber sticks, avocado cubes, and shredded imitation crab. Sprinkle with sesame seeds if desired. Roll the nori into a cone shape, sealing the edge with a tiny dab of rice.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sushi Rice: Calrose rice
• Instead of Rice Vinegar: Apple cider vinegar mixed with sugar
• Instead of Granulated Sugar: Honey (use less)
• Instead of Tuna (sashimi grade): Fresh salmon
• Instead of Chili Oil: Infused sesame oil with chili flakes
• Instead of Sriracha: Gochujang (adjust amount)
• Instead of Masago (capelin roe): Tobiko
• Instead of Green Onion: Chives
• Instead of Oyster Sauce: Soy sauce + a splash of fish sauce
• Instead of Sesame Oil: Peanut oil (different flavor)
• Instead of Sugar: Honey (use less)
• Instead of Sea Scallops: Shrimp
• Instead of Cucumber: Daikon radish
• Instead of Avocado: Mango (for a sweeter roll)
• Instead of Imitation Crab (Surimi): Real crab meat
• Instead of Nori Sheets (hand‑roll size): Soy paper
• Instead of Soy Sauce: Tamari (gluten‑free)

Equipment Needed

• Rice Cooker or Medium Saucepan
• Fine Mesh Sieve
• Wooden Spoon or Rice Paddle
• Mixing Bowls
• Sharp Chef's Knife
• Cutting Board
• Skillet or Non‑stick Frying Pan
• Tongs or Small Spatula
• Bamboo Sushi Rolling Mat (optional) (optional)

Critical Steps — Do Not Skip

• Seasoning the hot rice with sushi vinegar while fanning it to achieve proper texture and shine.
• Searing scallops quickly over high heat to obtain a golden crust without overcooking.
• Rolling the hand rolls tightly enough to hold fillings but not so tight that the nori becomes soggy.

Chef Tips from the Video

• Use a fan or a piece of cardboard to cool the rice quickly while mixing in the vinegar.
• Add a few drops of lemon juice to the avocado to keep its bright color.
• For extra crunch, toast the sesame seeds lightly in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Store seasoned rice, tuna mixtures, and seared scallops in airtight containers for up to 24 hours. Assemble rolls just before serving.

Freezer: Do not freeze raw tuna or assembled hand rolls; texture will degrade.

Room temperature: Nori sheets keep best at room temperature in a sealed bag; avoid humidity.

Make-Ahead Tips

• Prepare sushi rice and let it cool to room temperature; keep covered with a damp cloth.
• Mix both tuna fillings and store in separate airtight containers; they keep for 24 hours.
• Seared scallops can be reheated briefly in the pan before assembly.

Frequently Asked Questions