Florida Roll Recipe

Rinse and Cook Rice

Rinse 1 cup sushi rice under cold water until the water runs almost clear (about 4–5 rinses). Drain and combine with 1.1 cups water in a rice cooker or small saucepan. If using a saucepan, bring to a boil, reduce to a low simmer, cover and cook for 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, warm 2 tbs rice vinegar with 1 tsp sugar and 0.25 tsp salt in a small bowl or microwave just until dissolved. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning or allowing steam to escape. Aim for glossy, slightly sticky rice. Let cool to body temperature (about 15–20 minutes).

Prepare Blue Crab

Pick through 8 oz fresh blue crab meat to remove any shell fragments. Gently flake meat into bite-sized pieces and place in a bowl. Add 1 tbs Japanese mayonnaise, 0.25 tsp fine sea salt, and 1/8 tsp black pepper; gently fold to combine without breaking the lumps too much. Refrigerate until assembly.

Prep Avocado and Cucumber

Peel, pit and thinly slice the avocado into 8–10 long slices. Lightly brush or mist avocado slices with a drop of lemon juice or a touch of rice vinegar if desired to slow browning. Trim the English cucumber, cut into quarters lengthwise, and remove seeds with the tip of a spoon if watery. Slice each strip into long thin batons roughly the length of the nori sheet.

Measure Masago

Scoop 2 tbs masago into a small bowl and refrigerate until ready to top the roll. Keep a teaspoon available for finishing if you want extra on top.

Prepare Work Surface

Cover a bamboo sushi mat with plastic wrap (to keep it clean). Place one half-sheet of nori shiny side down on the mat with the short edge nearest you.

Spread Rice

Wet your fingers with water mixed with a little rice vinegar to prevent sticking. With about 3/4 cup seasoned sushi rice per roll (use slightly less for a half-sheet roll), spread a thin, even layer of rice over the nori leaving a 1/2-inch strip at the far edge uncovered. Sprinkle a light pinch of toasted sesame seeds over the rice if using.

Flip Nori (Optional Inside-Out Style)

For an inside-out roll (rice on the outside), carefully flip the nori and rice so the rice faces down on the plastic wrap/mat and the nori is now facing up. If you prefer a traditional roll (nori outer), skip this flip.

Add Fillings

On the edge of the nori nearest you (or on the nori if flipped), lay a thin line of the crab mixture (about half of the prepared crab for one roll), then place avocado slices and cucumber batons next to it in a single row. Add a thin line (about 1 tsp) of masago inside with the filling for a pop of briny flavor.

Roll and Seal

Use the bamboo mat to lift the near edge and roll firmly but gently away from you, tucking the filling and forming a tight cylinder. Squeeze gently with the mat to form a compact roll; if rice is on the outside and you want masago on top, lightly press a spoonful onto the exposed rice. Wet the exposed far edge of the nori with a little water to seal (if nori edge is exposed).

Slice

Using a very sharp knife moistened with water and wiped between cuts, slice the roll into 6–8 even pieces. Clean and moisten the knife between cuts to keep slices neat. If using two half-sheets, you will have two rolls (serve both).

Arrange Florida Roll pieces on a plate. Top each piece with a small pinch of masago (if not already on top) and a few microgreens or thinly sliced scallion. Serve with pickled ginger, soy sauce and wasabi on the side.

Estimated plating: garnish with a tiny drizzle of extra mayonnaise or a light spicy mayo if desired (mix 1 tbs mayonnaise with 1 tsp Sriracha), but keep flavors balanced to showcase the fresh blue crab. Serve immediately for best texture.