ingredients
all
5 cups short grain white rice
5 cups water
1/4 cup sugar
1/2 cup rice wine vinegar
2 Tbsp Kosher salt
2 Tbsp Mirin
1 lb crab meat
1 lb ahi tuna
diced
1 package unagi
2 Tbsp unagi (bbq) sauce
1 bunch scallions
sliced
Soy sauce
sesame seeds
Kewpie mayonnaise
Sriracha
sesame oil
16 each nori wrappers
2 each avocados
thinly sliced
Wasabi
pickled ginger
togarashi
yuzu kosho
cookware
  • sushi mats
For the Rice
1
Wash rice several times in cold water. Drain well and add to rice cooker with measured water. When finished cooking, spread rice out into a wide container and season to taste with sugar, rice wine vinegar, salt, and mirin. Mix gently but thoroughly and fan with a utensil to help it cool quickly. Keep covered with a wet towel.
For the Fillings
2
Mix crab meat to taste with sriracha, kewpie mayonnaise, soy sauce, and sesame oil. Gently toss diced tuna with soy sauce, sriracha, scallions, and sesame seeds. Drizzle 2 Tbsp of unagi sauce over the eel and bake in a 375F oven.
For the Rolls
3
Lay a piece of nori on the sushi mat, shiny side down. Wet your hands and grab a handful of rice, gently spreading a thin layer to THREE edges of the nori. Keep a one inch border on the edge furthest from you empty. Place a sparing amount of desired fillings along the edge of the rice closest to you. Using the sushi mat, carefully roll the nori up into a cylindrical shape and compress the filling using gentle pressure. Wet your fingertip and spread some water on the last empty inch of nori to seal the edge. With a thin sharp knife, cut the roll into appropriate sizes – wet your knife to help slice easier.
4
Alternately, after spreading rice on the nori, flip the whole sheet over before adding fillings to make an inside-out roll. Have fun trying out nigiri, handrolls, and other preparations.
To Serve
5
Place finished sushi on a platter and serve with soy sauce, pickled ginger, and wasabi.