Ingredients:

  • 2 cups (400g) Short grain Japanese sushi rice
  • 2.25 cups (530ml) Filtered water
  • 1/4 cup Rice vinegar
  • 2 tbsp Granulated sugar
  • 1 tsp Sea salt
  • 1/2 lb (225g) Sushi grade salmon
  • 1/2 lb (225g) Sushi grade tuna or Hamachi
  • 2 Large eggs
  • 1/2 English cucumber, thinly sliced
  • 2 tbsp Ikura (Salmon roe)
  • 4-5 Radishes, shaved
  • 1/2 Avocado, sliced
  • 2 tbsp Pickled ginger (Gari)
  • 1 tsp Toasted sesame seeds
  • 1 sheet Nori, shredded
  • 3 tbsp Soy sauce
  • 1 tsp Wasabi paste
  • 1 tsp Mirin
  • 1/2 tsp Toasted sesame oil

Instructions:

  1. Rinse the sushi rice in a bowl, changing the water 5 to 6 times until it runs crystal clear. Add the rice and 2.25 cups of water to your pot. Bring to a boil, then reduce to the lowest heat and simmer for 15 minutes.
  2. While the rice cooks, whisk together 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp sea salt until dissolved. Transfer the hot rice to a wide bowl. Drizzle the mixture over the rice while using a 'cutting' motion with a spatula to incorporate it until every grain is glistening.
  3. Whisk 2 eggs with a pinch of salt. Lightly oil a non stick pan over medium low heat. Pour in a thin layer of egg, swirling to coat. Cook for 1 minute until the edges start to curl and the top is set. Remove, let cool, stack them, and slice into paper thin ribbons.
  4. Take your 1/2 lb salmon and 1/2 lb tuna. Slice against the grain into 0.5 cm thick pieces. Aim for uniform rectangles.
  5. Divide the seasoned rice into 4 bowls. Lay the egg ribbons (Kinshi Tamago) over the rice. Arrange the salmon, tuna, cucumber, radish, and avocado slices.
  6. In a small bowl, combine 3 tbsp soy sauce, 1 tsp mirin, 1/2 tsp toasted sesame oil, and 1 tsp wasabi. Whisk until the wasabi is fully dissolved and the sauce is smooth. Garnish with 2 tbsp Ikura, 2 tbsp pickled ginger, and a sprinkle of 1 tsp toasted sesame seeds. Top with the shredded nori and serve with the prepared sauce on the side.