Servings: Makes about 5 rolls

Rice: subheading: Rice:
200 grams sushi rice 200 grams sushi rice
180 grams water 180 grams water
68 grams sushi vinegar 68 grams sushi vinegar
 
Fillings: subheading: Fillings:
½ lb ahi tuna, sushi grade ½ lb ahi tuna, sushi grade
1 mango 1 mango
1 English cucumber 1 English cucumber
1½ avocados 1½ avocados
1 packet krab (aka Fish Cake) 1 packet krab (aka Fish Cake)
Nori Nori
 
Spicy Mayo: subheading: Spicy Mayo:
4 Tbsp Kupie Mayonnaise 4 Tbsp Kupie Mayonnaise
1 Tbsp sriracha 1 Tbsp sriracha
½ tsp toasted sesame oil ½ tsp toasted sesame oil
 
Optional: subheading: Optional:
½ cup Japanese panko + 1 tsp oil ½ cup Japanese panko + 1 tsp oil
Eel sauce (or teriyaki sauce) Eel sauce (or teriyaki sauce)
Soy sauce Soy sauce
Wasabi paste (AFC Grated Sushi Wasabi) Wasabi paste (AFC Grated Sushi Wasabi)
Pickled ginger ( Pickled ginger (

Make the spicy mayo ahead of time and store in fridge till ready to use.
Make The Rice: subheading: Make The Rice:
THOROUGHLY rinse rice till water runs clear. Allow to drain in colander at least 10 min.
Add dried rice and water to cooking pot and cook per directions.
(American rice cooker will overheat so don't use that for sushi rice.)
Once rice is cooked, put in wide shallow bowl and sprinkle vinegar over top. Use spoon/paddle to toss rice till it's all thoroughly coated with vinegar.
Prep Fillings: subheading: Prep Fillings:
*Put everything in its own bowl in case you don't use it all so it doesn't go to waste.*
*Cut things in order of least messy to finishing with the fish so you don't have cross-contamination on the cutting board.*
Cut all your fillings into matchstick to pencil thickness.
Assembling Sushi: subheading: Assembling Sushi:
Lay out your rolling mat and lay piece of plastic wrap over top.
Cut a nori sheet in half and lay 1 half on your sushi mat.
Cover Nori with thin layer of rice. Use a small bowl of water to wet your fingertips to prevent the rice from sticking to your fingers
*Do not smush rice down. It should be sticky enough to stay attached*
Once rice is on nori, flip over so rice side is down against mat. Now put your desired fillings in lengthwise down the middle of the nori.
Once your fillings are in place (aim for about 2" diameter), roll TIGHTLY (as tight as you can make it without causing fillings to squish out).
Leave rolls as is, or top with spicy krab, spicy mayo, eel/sushi sauce, sesame seeds, thin avocado slices, thin slices of fiah, etc.
Spicy Tuna: subheading: Spicy Tuna:
Chop/dice some tuna and coat generously with spicy mayo mixture.
Spicy Krab: subheading: Spicy Krab:
Shred krab (fish cake) stick like string cheese and rough chop to get smaller lengths (1" long). Mix with spicy mayo.
For extra wow, broil it in oven till lightly toasted.
Use as topping for rolls.