Trio of Sushi Rolls

For the rice, rinse sushi rice under running water in a colander until water runs clear.

Mix 450 ml (approximately 2 cups) water and kombo seaweed in an electric steamer and cook at 100°C (approximately 212°F) for 18 minutes, stirring occasionally. For the seasoning, heat 1 tablespoon rice vinegar and stir in salt and sugar. Transfer rice to a bowl and remove kombu seaweed. Drag a rice or cooking spoon across rice and slowly pour seasoning over rice. Quickly cool rice to room temperature, using a fan if desired, until rice appears shiny. Divide rice into 3 equal portions.

For the salmon sushi, rinse cucumber, cut in half lengthwise and remove seeds with a spoon. Cut cucumber halves into strips about 1 cm (approximately 1/2 inch) wide.

Rinse salmon fillets, pat dry with paper towels and cut into thin strips.

Drain pickled radish strips and pat dry.

Cut nori sheets lengthwise and lay 1 half crosswise on a bamboo mat or plastic wrap. With well-moistened hands, spread some sushi rice onto nori sheet about 5 mm (approximately 1/4 inch) thick, leaving an edge of about 1 cm (approximately 1/2 inch) clear at the top. Form a thin strip of wasabi across center of rice. Set cucumber, salmon and radish strips across center of rice. Using bamboo sheet or plastic wrap, firmly roll up nori sheet over filling. Remove mat or plastic wrap and cut roll with a very sharp knife into pieces.

For the surimi sushi with caviar, cut surimi stick in half lengthwise. Cut cucumber in half lengthwise, remove seeds and cut lengthwise into pieces about 1/2 cm (approximately 1/4 inch) thick.

Remove flesh from avocado, cut lengthwise into strips and immediately sprinkle with lemon juice.

Wrap sushi mat with plastic wrap and place a halved nori sheet on the plastic wrap with the smooth side out. Spread half the sushi rice onto the nori sheet, press lightly and turn gently so the rice is on the outside.

On the bottom third of nori sheet, spread half the mayonnaise and top with a surimi stick, half of the cucumber sticks and half of the avocado strips. Roll nori sheet and rice up over filling using rolling mat. In the same way, make a second roll using remaining ingredients. Press caviar onto rice on outside of each roll and cut each roll into 6 equal pieces.

For the nigiri sushi, spread sushi rice on remaining nori sheets. Cut squid tentacles into 6 thin, even slices. Spread wasabi on one side of tentacles and set tentacles on prepared nori sheets. Wrap nori sheets around filling and cut into pieces.

Cut tuna into 4 equal slices, sprinkle on one side with 1/3 of wasabi and set on prepared nori sheets. Cut salmon into 4 uniform slices, sprinkle on one side with remaining wasabi and set on remaining prepared nori sheets. Wrap nori sheets around filling and cut into pieces.