Lucy Wang’s Mini Omakase

Total Time Prep: 1 hour
Yield 2 servings
Omakase, which means trust me, is a Japanese serving style where the customer entrusts the sushi chef to prepare an amazing multi-course menu. The menu isn't written ahead of time, so each bite is a surprise—and trust me, it’s gonna be amazing! —Lucy Wang, Los Angeles, California

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

Directions

  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.
Omakase, which means "trust me," is a Japanese serving style where the customer entrusts the sushi chef to prepare an amazing multi-course menu. The menu isn't written ahead of time, so each bite is a surprise—and trust me, it’s gonna be amazing! —Lucy Wang, Los Angeles, California
Recipe Creator

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