Lucy Wang’s Mini Omakase

Name: Lucy Wang's Mini Omakase (Homemade Sushi)
Prep time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Asia, Japanese
Ingredients: 1 cup uncooked sushi rice; 3 tablespoons rice vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 nori sheet; 1 pound sashimi grade salmon; 1/2 pound sashimi grade tuna; 1 cup ikura (fish roe); 1 stick imitation crabmeat; 1 medium carrot, sliced very thinly, for garnish; 1 English or Persian cucumber, thinly sliced, for garnish; 1 medium radish, sliced thinly, for garnish; 2 shiso leaves, for garnish; 1 teaspoon black sesame seeds; 1 medium lemon, sliced; Prepared wasabi and soy sauce, for serving

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Lucy Wang's Mini Omakase is a homemade sushi experience that recreates the omakase tradition with hand-pressed nigiri featuring sashimi-grade salmon, tuna, and ikura, plus nori-wrapped gunkan rolls. Each piece is meant to surprise and delight, just like dining at a sushi counter.

🌍Asia, Japanese 🥗Pescatarian

Total

1h

Servings

2

Recipe Source

View original recipe

From Tasteofhome

16 Ingredients

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Instructions

1
Cook rice according to package directions. Fluff with a fork; season with rice vinegar, salt and sugar.
2
Using wet hands, shape rice into small ovals. Press a small slice of salmon over rice. Repeat process with remaining rice, salmon, tuna and crab.
3
For the ikura gunkan, wrap nori around rice, extending nori over the rice; fill well with ikura.
4
Garnish with carrot, cucumber, radish or lemon. If desired, use small strips of nori to wrap around fish and rice.
5
Sprinkle with sesame seeds; serve with wasabi and soy sauce.

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Tips & Notes

Pro tips

Season the sushi rice while still warm so the vinegar, salt, and sugar absorb evenly and the rice stays tender, not hard.
Keep your hands consistently wet when shaping rice to prevent sticking and ensure smooth, uniform ovals.
Slice raw fish with a sharp, wet knife using a single smooth pull rather than sawing motions to preserve the delicate texture.
Wrap nori gunkan tightly enough to hold the rice and ikura, but not so tight that it crushes the rice or becomes difficult to bite through.

Substitutions

Sashimi-grade tuna → sashimi-grade yellowtail or halibut (milder, equally elegant)
Ikura → uni (sea urchin) or tobiko (flying fish roe) for a different briny note
Imitation crabmeat → cooked real crab leg or omelet strips (traditional alternatives)
Shiso leaves → microgreens or mint (lighter garnish, different herbal note)

Storage & make-ahead

Serve immediately after assembly. Do not refrigerate; sushi rice firms up and raw fish degrades in quality within a few hours.

Equipment

Sharp sushi knife or very sharp chef's knife · Wet cutting surface or board

Common Questions

What is the difference between nigiri and gunkan in this recipe?

Nigiri are oval rice mounds topped with a slice of raw fish. Gunkan are rice ovals wrapped with a band of nori with the well filled with ikura for a self-contained bite.

Do I need sashimi-grade fish for this recipe?

Yes. Sashimi-grade fish has been handled and frozen to food-safety standards for raw consumption. Regular sushi-grade or grocery store salmon is not safe to eat raw.

How do I shape the rice ovals without them falling apart?

Wet your hands with water before each shaping so the rice doesn't stick to your skin. Use gentle, consistent pressure to mold the rice into compact ovals.