The Lincoln Harbor Roll Recipe

Prepare sushi rice

Cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While hot, transfer to a shallow wooden or nonreactive bowl. Gently fold in rice vinegar, sugar, and salt (3 tbs rice vinegar, 1 tbs sugar, 1 tsp salt) using a cutting motion to avoid mashing. Fan the rice as you fold to cool it to near room temperature; cover with a damp towel to keep moist.

Make spicy king crab filling

In a small bowl combine shredded king crab (6 oz), 3 tbs Japanese mayonnaise, 1 tsp sriracha, and 1/2 tsp toasted sesame oil. Taste and adjust spice or mayo level. Set aside chilled.

Prepare fillings

Slice avocado in half, remove pit, peel and slice into 8 thin slices. Julienne 1/2 cucumber, removing seeds. Lay out bluefin tuna slices on a chilled plate and sprinkle with 1 tsp black sesame seeds for contrast.

Assemble the roll (inside-out style)

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet, shiny side down, on the mat. Wet your fingers with water to prevent sticking and spread about 1/2 cup of seasoned sushi rice evenly across the nori leaving a 1-inch strip at the far edge. Flip the nori so rice faces down (nori up). On the nori edge nearest you, place a line of spicy king crab mixture (about 1.5 oz per roll), a few cucumber julienne, and 2–3 slices of avocado. Using the mat, roll tightly away from you, sealing the far edge with a little water. Repeat to make 4 rolls. Wrap each roll in plastic and refrigerate 10 minutes to set.

Top with bluefin tuna

Remove plastic wrap. Using a very sharp knife dipped in water, slice each roll into 8 pieces. Lay a thin slice of bluefin tuna over each piece, pressing gently to adhere. Sprinkle additional black sesame seeds over the tuna and arrange on a serving plate.

Make the wasabi-yuzu sauce: in a small bowl whisk together 2 tsp yuzu juice, 1 tsp fresh lime juice, 1/2 tsp wasabi paste (adjust to heat preference), 1 tsp soy sauce, 1 tsp mirin, and 1 tsp neutral oil until smooth and emulsified. Stir in 1 tbsp thinly sliced scallions. Taste and adjust acidity or salt.

Plate and finish: drizzle a small amount of wasabi-yuzu sauce over each tuna-topped roll slice or serve in a small dipping bowl at the side. Garnish the plate with microgreens or shiso leaves (optional) and place pickled ginger alongside. Serve immediately with soy sauce and wasabi on the side if desired.

If rice cools too much before assembling, gently re-warm for a few seconds in microwave covered to bring back pliability (do not overheat). Keep rice covered with a damp towel until ready to use to maintain moisture and texture.