Lucy Wang’s Mini Omakase

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

Lucy Wang’s Mini Omakase

Prep Time
1 hour

Yield
2 servings

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.

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