1/2 cup rice-wine vinegar
1 tablespoon coarse salt
2 tablespoons sugar
3 3/4 cups water
3 cups sushi rice
2 tablespoons mayonnaise
2 teaspoons fresh chives, finely chopped
2 tablespoons powdered wasabi, mixed with two tablespoons water
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
4 ounces jumbo lump crabmeat, picked over
4 ounces cooked large shrimp, peeled, deveined, and roughly chopped, plus several more for garnish
3 sheets nori (paper-thin dried seaweed)
2 tablespoons pickled ginger, finely shredded, plus more for garnish
1 teaspoon toasted sesame seeds, for garnish
Radish sprouts, for garnish
Wasabi Mayonnaise