Ingredients (Makes 4 Rolls)
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Roll:
- 4 sheets nori (seaweed)
- 1/2 lb (225g) sashimi-grade tuna, thinly sliced
- 1/2 lb (225g) sashimi-grade salmon, thinly sliced
- 1 avocado, thinly sliced
- 1 cucumber, julienned
- 1/2 cup crab meat or imitation crab, shredded
- 1/4 cup mayonnaise
- 1 tbsp sriracha (for spicy mayo, optional)
For Garnish:
- Sesame seeds
- Thinly sliced green onions
- Pickled ginger and wasabi, for serving
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp eel sauce (optional)
- 1 tbsp spicy mayo (optional)
Instructions
Prepare the Rice:
Rinse sushi rice in cold water until the water runs clear. Drain.
Cook the rice with water in a rice cooker or on the stove according to package instructions. Let it cool slightly.
Mix rice vinegar, sugar, and salt in a bowl. Gently fold this mixture into the cooked rice. Set aside.
Prepare the Fillings:
Mix crab meat with mayonnaise (and sriracha, if using) to make a creamy filling.
Assemble the Rolls:
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
Place a sheet of nori on the mat, shiny side down.
Wet your hands and evenly spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
Flip the nori sheet over so the rice faces down.
Add a line of crab filling, cucumber, and avocado along the edge closest to you.
Roll tightly using the bamboo mat, pressing gently to shape.
Add the Toppings:
Lay thin slices of tuna, salmon, and avocado over the top of the roll. Use plastic wrap and the bamboo mat to gently press the toppings onto the roll.
Slice and Plate:
Remove the plastic wrap and slice the roll into even pieces using a sharp, wet knife.
Arrange the rolls on a platter and drizzle with soy sauce, eel sauce, or spicy mayo. Sprinkle sesame seeds and green onions over the top.
Serve:
Serve with pickled ginger, wasabi, and additional soy sauce for dipping.