Liv Roll Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 4–6 minutes). Drain and transfer to a rice cooker or saucepan. Let the rice soak 20–30 minutes if time allows.

Cook rice

Add 360 ml water to the rice in the rice cooker or saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, warm 4 tablespoons rice vinegar, 2 teaspoons sugar and 1 teaspoon fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon with cutting and folding motions to avoid mashing. Fan the rice as you fold (or let cool a bit) until it reaches body temperature. Cover with a damp towel to keep moist.

Prepare fillings

Slice salmon into long, thin strips about 1/2-inch wide. Slice avocado and cucumber into long thin strips. Cut cream cheese into long matchsticks. If using microgreens or spinach, trim to similar length as fillings.

Set up rolling station

Lay bamboo mat on work surface and wrap with plastic wrap to prevent rice sticking. Keep a small bowl of water nearby to wet your hands while handling rice.

Make spicy mayo

Combine 3 tablespoons Japanese mayonnaise with 1 teaspoon sriracha in a small bowl. Adjust heat to taste.

Form the roll (inside-out style)

Place a sheet of nori, shiny side down, on the plastic-wrapped mat. Wet your hands and spread about 3/4 cup (approx. 120 g) of seasoned sushi rice evenly over the nori leaving a 1–1.5 cm (1/2 inch) strip at the far edge free of rice. Sprinkle 1/4 teaspoon toasted sesame seeds evenly over the rice if desired. Flip the nori so the rice side is down on the mat (this makes an inside-out roll).

Add fillings

Across the center of the nori (now face-up), arrange a line of salmon strips, avocado, cucumber, and a few cream cheese sticks. Add a small handful of microgreens or spinach if using. Drizzle a little of the spicy mayo along the fillings.

Roll tightly

Lift the near edge of the mat and roll away from you, using the mat to apply even pressure and form a tight cylinder. Pull the mat gently as you roll to keep pressure even. Seal the far edge of the nori with a light dab of water.

Optional finishing

If you prefer the salmon to top the roll (uramaki with salmon on top), after rolling, place the roll seam-side down, arrange thin slices of salmon across the top, and use the mat to gently press them to adhere. Alternatively, leave as inside-out with rice on the outside.

Slice the roll

Using a very sharp knife moistened with water, cut the roll into 8 pieces. Wipe the knife clean and wet between cuts to maintain clean edges.

Arrange the 8 pieces on a platter. Garnish with a small drizzle of remaining spicy mayo and a sprinkle of toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Storage: Consume sushi within the same day for best texture and food safety (especially with raw fish). Keep chilled until serving.