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
1 package unagi
2 Tbsp unagi (bbq) sauce
1 bunch scallions
Soy sauce
sesame seeds
Kewpie mayonnaise
sesame oil
16 each nori wrappers
2 each avocados
thinly sliced
pickled ginger
yuzu kosho
  • sushi mats
For the Rice
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
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
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.
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
Place finished sushi on a platter and serve with soy sauce, pickled ginger, and wasabi.