Omakase is a multi-course Japanese dining experience featuring the chef's curated selection of fresh, seasonal sashimi and nigiri. This 2-hour recipe guides you through proper sushi rice seasoning, sashimi slicing, and hand-roll assembly using premium sushi-grade fish including tuna, salmon, yellowtail, and uni.
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Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture gently into the rice and allow it to cool.
Slice the sushi-grade tuna, salmon, and yellowtail into thin sashimi pieces. Keep them chilled until serving.
On a bamboo mat, place a piece of nori. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place a few slices of fish and seasonal vegetables in the center. Roll tightly using the bamboo mat, seal the edge with a bit of water.
Using a sharp knife, slice the rolls into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean edges.
Arrange the sushi and sashimi on a platter. Garnish with wasabi, pickled ginger, and serve with soy sauce on the side.
Store assembled rolls uncovered at room temperature for no more than 2 hours. Sashimi and prepared sushi rice should not be refrigerated; consume on the day of preparation for best quality and food safety.
bamboo sushi mat (makisu) · sharp 8-10 inch sushi or chef's knife
Sushi-grade fish is flash-frozen to eliminate parasites and is safe for raw consumption. Purchase from specialty Japanese markets, high-end grocery stores, or online suppliers that explicitly label fish as sushi-grade.
Yes. Prepare and season the sushi rice up to 4 hours ahead; store it covered at room temperature. Do not refrigerate, as cold rice becomes hard and loses its texture.
Assemble rolls just before serving. If made in advance, store rolls uncovered in a cool place (not refrigerated) for no more than 2 hours, or separately wrap each roll in plastic wrap.
Yes. Use cooked scallop, crab stick, or additional sashimi-grade fish. Uni has a unique creamy, briny flavor that is difficult to replicate exactly.
Use a very sharp, long-bladed knife (8–10 inches). Dip it in water and wipe between each cut to ensure clean edges and prevent the rice and fillings from compressing.
