Hosomaki Trio with Three Dips

Method

1. 1

   Place 2 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.

2. 2

   Add the rice and 2 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   For the filling, cut the salmon into long strips about 1/2 inch thick. Shred the crab and fold it with a spoonful of mayonnaise. Quarter the cucumber lengthwise and slice it into thin sticks. Stir the mayonnaise and sriracha together.

5. 5

   Place a half sheet of nori on the mat and spread a very thin layer of rice over it, leaving 1/2 inch bare at the top.

6. 6

   Lay the salmon, cucumber and crab in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.

7. 7

   Let the roll rest seam side down for 2 minutes. Slice into 6 pieces with a wet, very sharp knife, wiping the blade after each cut.

8. 8

   Serve with soy sauce, wasabi and pickled ginger.