“KOKORO—cooking from the heart—is my motto.” – NOBU Matsuhisa.

In NOBU THE SUSHI BOOK, Nobuyuki Matsuhisa shares his personal philosophy along with 86 essential sushi recipes, blending timeless techniques with his signature NOBU style.
Whether you’re a seasoned sushi maker or trying it for the first time, this book guides you step by step, complete with detailed photos. But as NOBU reminds us, mastering sushi takes time and heart. Practice, and let it come naturally.

Today, we’re excited to share one recipe from the book. Ready to roll? Bring the NOBU experience home, and discover the full collection of recipes inside NOBU THE SUSHI BOOK.

 

HOUSE SPECIAL ROLL

 

Sushi rolls are nori that is topped with sushi rice,layered with fillings, and rolled. The most popular fillings for sushi rolls in America are tuna, salmon, and hamachi yellowtail, all of which are included in this sushi roll. This recipe also includes popular snow crab legs and avocado for a succulent roll.

 

INGREDIENTS ＊MAKES 1 ROLL; 6 PIECES＊

・2⁄3 cup (120 grams) sushi rice

・1⁄2 sheet nori

・4 strips sashimi-grade tuna, salmon, hamachi yellowtail, and white-fleshed fish such as sea bass (suzuki) , sea bream (tai), or flounder (hiramé), each 1⁄2 inch (1cm) thick and 4 inches (10cm) long

・meat of 1 boiled snow crab leg, cut into 4-inch (10cm) lengths

・1 avocado wedge cut lengthwise

・1 tablespoon chopped scallions or chives

・1 tablespoon masago roe

・grated wasabi

・4×12-inch (10.5×30cm) katsuramuki sheet of roseheartradish(or daikon, carrot, or cucumber)  

　※ Detailed katsuramuki technique included at the end of this article

・soy sauce for dipping

 

BASIC TECHNIQUE FOR ROLLING A PLUMP ROLL

1. Lay the makisu on your work surface with the splints crosswise. If the makisu has a smooth and a rough side, the smooth side should face up. Place the nori lengthwise, shiny side down, close to the lower edge of the makisu.

2. Dip both hands in ice-cold water and shake off any excess. Form a log of the sushi rice and place on the nori one third of the way from the top.

3. With damp fingertips, evenly spread the sushi rice toward you, making sure not to crush the grains.

4. Spread the rice just up to the left and right edges of the nori without spilling over. One hand can spread the rice while the other hand prevents the rice from spilling over the edges.

 

5. Leave a generous 1-inch (3cm) strip uncovered at the farther edge and a 1⁄2-inch (1cm) strip at the closer edge. Align the edge of the nori along the closer edge of the makisu.

6. Spread some wasabi across the center of the rice. Next scatter the scallions and spread the masago roe. Arrange all of the fish and avocado pieces on the rice as shown.

7. Placing your thumbs under the makisu and holding the fillings with the remaining fingers, lift up the lower edge of the makisu.

8. Roll the makisu tightly, wrapping the rice and nori around the fillings. The nori strip at the upper edge should still be visible. Gently draw the makisu towards you with four fingers to tighten and shape the roll.

 

9. Pick up the makisu and push the roll forward until it is fully covered with nori.

10. Cover the roll with the makisu again and gently press the whole roll.

11. Place the roll on the trimmed sheet of katsuramuki roseheart radish and wrap.

12. Cut the radish-covered roll into 6 pieces with a sharp knife, wiping the blade with a damp cloth after each cut.Serve with soy sauce.

 

 

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WRAPPING THE SUSHI ROLL IN A VEGETABLE KATSURAMUKI

Many of NOBU’s rolls are wrapped in a broad, paperthin sheet of raw vegetable katsuramuki made from daikon, cucumber, or other root vegetables

1. Cut off a generous 4-inch (10-to 11cm) segment from a fresh daikon. Preferably cut a part near the middle, somewhat closer to the bottom, because this is juicy and tender enough to work with.

2. Hold the cylinder with your left hand, with the narrow side closer to you. First, with a knife, peel off a thin layer of skin, shaping the daikon into a perfect cylinder. This step will make it easier to produce a continuous sheet.

3. Hold a broad and very sharp knife, preferably a Japanese usuba-bôchô, firmly with your right hand. Start peeling, aiming for a broad, paper-thin continuous sheet. Place your left thumb close to the cutting edge, where it can guide the cutting, move the blade up-and-down (forward and backward) in a sawing motion to cut smoothly and evenly. At the same time, your left hand should turn the daikon slowly as the blade moves.

4. From the continuous sheet, trim 4×12-inch (10.5×30cm) sheets for the outer layer of plump rolls. Lightly rinse with cold water, roll up, cover with plastic wrap, and refrigerate until used. This will keep for 2 days.

 

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Discover 86 essential recipes in NOBU THE SUSHI BOOK

 

With over 50 locations worldwide, NOBU’s signature sushi techniques are now at your fingertips.　Step-by-step photos make it simple to master classic nigiri, hand rolls, and sushi cups—perfect for your next gathering.  Available now at select Kinokuniya bookstores and on Amazon.

Order your copy here.