Watch the Full Step-by-Step
Servings: 8
- Rectangular pan
- Medium saucepan
- Small saucepan
- Mixing bowls
- Chef's knife
INGREDIENTS
- 5.3 ounces/150 grams salmon sashimi
- 5.3 ounces/150 grams tuna sashimi
- 1 cup sushi rice
- ½ teaspoon fine salt
- 2 cups lukewarm water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon fine salt
Spicy tuna layer:
- 7 ounces/200 grams tuna, cut into very small cubes
- 1 bunch chives, finely chopped
- ¼ red chile pepper, finely minced
- ½ teaspoon sriracha
- 2½ tablespoons mayonnaise
Assembly:
- 2 sheets nori
- 1 avocado, diced
- 1 small cucumber, thinly sliced
- 2 tablespoons teriyaki sauce
- 2 tablespoons spicy mayonnaise
- 1 tablespoon chives, chopped
INSTRUCTIONS
- Rinse the rice until the water runs clear, then drain well. Combine the rice, salt, and water in a saucepan and bring to a boil. Stir once, cover, and cook over low heat for 10 minutes. Remove from the heat and let stand, covered, for 12 minutes.
- Meanwhile, warm the rice vinegar, sugar, and salt in a small saucepan just until dissolved. Fold into the rice until glossy and lightly sticky. Let cool slightly.
- Line a rectangular pan with plastic wrap, pressing it into the corners. Arrange the salmon and tuna in a tight, even layer. Add the rice and press firmly. Top with the avocado and cucumber, pressing gently, then cover with nori.
- Combine the tuna, chives, chile, sriracha, and mayonnaise in a bowl and mix until cohesive. Spread evenly over the nori. Chill until firm, then invert onto a serving platter.
- Drizzle with teriyaki and spicy mayonnaise, and finish with chives.