The Weehawken Roll Recipe

Prepare sushi rice

Warm the cooked sushi rice slightly if cold. Gently fold in the rice vinegar seasoning (3 tbs total) with a wooden rice paddle or spatula until glossy and evenly seasoned. Fan the rice while folding to cool to room temperature (about 10 minutes). Keep covered with a damp cloth.

Prepare nori and assemble mat

Place a bamboo sushi mat on plastic wrap. Lay a half sheet of nori shiny-side down on the mat. Wet your hands to prevent sticking and spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge. Press rice firmly but gently to make an even layer.

Make spicy hamachi mix

Dice the hamachi into small, even 1/4-inch pieces. In a bowl combine Japanese mayonnaise (2 tbs), Sriracha (1 tsp), soy sauce (1 tsp), lime juice (1 tsp), toasted sesame oil (1/4 tsp), scallion (1 tbsp), and kosher salt (1/8 tsp). Mix until homogeneous. Fold the diced hamachi into the sauce gently until coated. Taste and adjust heat/salt as needed.

Place spicy hamachi on rice

Spoon a line of the spicy hamachi mixture lengthwise along the center of the rice-covered nori, leaving edges free for sealing. Spread evenly to create a consistent core for rolling.

Prepare scallops

Slice the Hokkaido scallops horizontally into thin medallions. Lightly toss with yuzu or lemon juice (1/2 tsp) and a pinch of fine sea salt (1/16 tsp). Let sit 1–2 minutes to 'cure' slightly. Reserve micro cilantro if using.

After rolling and slicing the roll (next section), arrange scallop slices over each piece or place two scallop medallions atop each sushi piece. If using micro cilantro, place a small sprig on each scallop.

Make ichimi potato crunch

Place the potato crisps into a zip-top bag and crush into very small crumbs (some small flakes remaining). In a small bowl, combine crushed crisps (1/2 cup), ichimi togarashi (1/2 tsp), and flaky sea salt (1/4 tsp). If desired, warm 1/2 tsp neutral oil in a small skillet over low heat and gently toast the crumbs for 30–45 seconds, tossing constantly to release aroma; cool slightly before using.

When plating, sprinkle a small pinch of the ichimi potato crunch over each piece (about 1/2–3/4 tsp per piece) so it adds crisp texture and a hit of chile heat to the scallop/hamachi topping.

Roll the sushi

Lift the near edge of the bamboo mat and begin to roll away from you, tucking the filling inward to form a tight cylinder. Press gently with the mat to compact the roll evenly. Seal the far edge of nori with a little water. Let the roll rest seam-side down for 1 minute to set.

Slice the roll

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the blade clean and wet between cuts to maintain clean edges.

Top with scallops and sauces

Place the thin scallop medallions atop each sushi piece (two small slices per piece). Drizzle a small amount of unagi sauce (about 1/4 tsp per piece) around or on top for sweet umami. Dot a small amount of yuzu kosho mayo (about 1/8 tsp per piece) over the scallop or hamachi for citrusy heat. Lightly brush a tiny amount of neutral oil and briefly torch scallops if you prefer a slightly seared surface (optional).

Add crunch and garnishes

Sprinkle the ichimi potato crunch across the scallop/hamachi on each piece (about 1/2–3/4 tsp). Finish each piece with a few black sesame seeds and a sliver of scallion. Serve with pickled ginger on the side.