📜 Forging the Tide-Carver’s Coil

1. Rice, the Foundation: Rinse 300 g sushi rice until water runs mostly clear. Soak 20 min; drain. Cook with 330 ml water. Rest 10 min.
2. Seasoning (su): Warm 45 ml rice vinegar + 20 g sugar + 6 g fine salt until dissolved. Fold gently into hot rice in a wide bowl; fan to glossy room-warm pearls.
3. Mise & Safety: 200 g sashimi-grade tuna in batons, 1 ripe avocado in batons, ½ cucumber in matchsticks, toasted white sesame, tobiko, micro-shiso. Keep fish chilled until rolling.
4. Mat & Nori: Wrap a makisu (bamboo mat) in film. Place half-sheet nori, shiny side down. Spread a thin, even rice layer (slightly less than edges); sprinkle sesame. Flip so rice faces the mat.
5. Fill: Line tuna, avocado, and cucumber along the lower third. Optional: a whisper of yuzu kosho.
6. Roll (Ura-maki): Lift the near edge, wrap over the filling, and tighten with gentle, even pressure. Square the log; rest seam-side down.
7. Finish & Glaze: Brush lightly with truffle-soy glaze; crown with a ribbon of tobiko and a few micro-herbs or chive tips. (Gold leaf: sparingly, one flake per piece.)
8. Cut: With a hot, damp yanagiba/chef’s knife, halve → quarters → eighths, wiping after each cut. Edges should be clean, rice intact.
9. Plate: On black slate or white porcelain: wasabi cream brush, yuzu gel dots, pickled ginger folded like petals. Place pieces in a calm arc—no clutter.