Chefs share their sushi-making secrets

For the rolls:
6 pieces of nori (seaweed)
2 cups sushi rice (see recipe)
6 slices, thick-cut applewood smoked bacon, cooked until just crispy
Asian tomato compote (see recipe)
1 cup micro radish greens or 12 baby lettuce leaves
Spicy mayo to taste (see recipe)

1 Place a piece of nori on a sushi mat, shiny side down. Evenly spread a layer of sushi rice on 3/4 of the nori.

2 Place a piece of bacon in the center of the rice. Add a liberal dollop of tomato compote and spread it along the bacon.

3 Place the micro greens or two lettuce leaves on top of the tomato compote, leaving a little hanging past the nori on each side.

4 Roll and slice. Serve with a dollop of spicy mayo.

For the Asian tomato compote:
3 large, ripe tomatoes, seeded and diced
1/4 cup green onion tops, chopped
1/2 teaspoon sesame oil
1/4 teaspoon soy sauce
1/4 teaspoon white sesame seeds
Sriracha to taste (optional)

Mix all the ingredients in a bowl and refrigerate.

For the sushi rice:
2 cups sushi or short-grain rice
3 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

1 Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

2 Place the rice and 2 cups of water into a medium saucepan and bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes.

3 Remove from the heat and let stand, covered, for 10 minutes.

4 Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.

5 Transfer the rice into a large mixing bowl, and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture.

6 Allow to cool to room temperature before using to make sushi.

For the spicy mayo:
Kewpie Asian mayonnaise
Sriracha sauce
Mix mayonnaise and Sriracha together. The more Sriracha you use, the spicier the mayo.

For the rolls:
2 tbsp. mayonnaise
2 tsp. Sriracha
1 cucumber
8 oz. sashimi-grade tuna
1 sheet of nori (seaweed)
2 cups sushi rice
1/4 tsp. sesame oil

1 Combine mayo and Sriracha sauce in a bowl and set aside.

2 Remove the seeds from the cucumber. Cut cucumber into 3-inch-long strips or with a mandoline.

3 Cut the tuna into 1/4-inch cubes or mince the tuna.

4 Cover the bamboo rolling mat (makisu) with a sheet of plastic wrap.

5 Place nori (seaweed) on the mat with the long side facing you. Spread about 3/4 cup of rice on the nori, leaving 3/4-inch of bare nori at the far side. (Tip: Wet your hands to keep rice from sticking to them).

6 In a medium bowl, combine the tuna, Sriracha sauce and sesame oil.

7 Place a tablespoon of the tuna mixture at the bottom end of the nori sheet followed by strips of cucumber, on top.

8 Roll mat over once, pressing ingredients in to keep roll firm, leaving the 3/4-inch strip of nori rice-free. Hold mat in position, and press all around to make roll firm. Lift mat and roll so the strip of nori joins the other edge of the nori to seal the roll.

9 Remove the mat and plastic wrap, and roll the log once more using your fingers to shape the roll into an oval, square, etc.

10 Cut the roll into eight pieces using a sharp knife, dipped in water. Serve with wasabi, soy sauce and pickled ginger.

For the rolls:
1 sheet nori (seaweed)
4 oz. seasoned sushi rice
1/4 cup crab mix (see recipe)
1/2 cup thinly sliced cucumber
2 pieces of shrimp, butterflied
Pinch of tempura bits
2 tbsp. eel sauce

1 Place nori on rolling mat (makisu).

2 Add seasoned sushi rice and spread evenly from edge to edge. Turn it over so nori is facing up.

3 Place crab mix, cucumber and shrimp on top of the nori. Roll tightly with makisu.

4 Slice the roll into 8 pieces and sprinkle with tempura bits.

5 Drizzle eel sauce over the sliced roll and serve.

For the crab mix:
2 pieces of kanikama (imitation crab)
1 tbsp. shredded crab
1 tbsp. mayonnaise
1 tbsp. fish roe (eggs)
Mix all ingredients together in a bowl and set aside.

ADVICE FROM THE EXPERTS

Finding a reputable fish vendor is key.

"It's best to find a place that's always very busy," says Waterfront Kitchen Chef Jerry Pellegrino. "If it's always busy, they always have fresh fish."

And remember that you don't have to put raw fish or anything else you don't like in your sushi roll. You can add crab or shrimp, or make it vegetarian with carrots, cucumbers and avocado.

"Sushi chefs in Japan spend five years in training before they can touch rice," says RA Sushi General Manager Scott Bernas.

High-end grocery stores carry sushi rice, but you'll get a broader selection at Asian markets. Buy the stuff that says "sushi rice" on the label.

Adding rice wine vinegar and salt to the rice draws the moisture out and makes it fluffy, Pellegrino says. And For the Love of Food chef Thomas Casey recommends keeping a small bowl of water nearby during the preparation process to keep your fingers moist—that'll keep the rice from sticking to them. And remember to dry your fingers before touching the nori.