Spicy Green Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the rinse water runs nearly clear (about 2–3 minutes). Drain 10 minutes. Combine rinsed rice and 1.75 cups water in a rice cooker or covered saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbsp rice vinegar, 1.5 tbsp sugar, and 0.5 tsp salt in a small saucepan over low heat, stirring until sugar dissolves (do not boil). Optionally stir in 1 tsp mirin. Transfer rice to a wide bowl or hangiri and gently fold in the vinegar mixture with a rice paddle or spatula until combined. Fan the rice while folding to cool to lukewarm (this gives glossy grains). Keep covered with a damp towel to prevent drying while assembling.

Prepare vegetables

Trim and blanch asparagus: snap off woody ends, place spears in boiling water for 30 seconds to 1 minute until bright green and just tender, then plunge into iced water to stop cooking; drain and pat dry. Julienne the watermelon radish into matchstick-thin strips about 2–3 inches long (you should have about 1/2 cup). Peel cucumber, cut in half lengthwise and remove seeds with a spoon if watery, then slice into thin long strips. Slice jalapeño into very thin rounds; remove seeds if you want less heat. Slice avocado in half, remove pit, thinly slice lengthwise into 8–10 strips and keep covered with a little lemon water if desired to slow browning.

Prepare sauces & accents

In a small bowl combine 2 tbsp sriracha with 1 tsp sesame oil; thin with a teaspoon of water if too thick. Place 1/4 cup soy sauce in a serving dish. Keep 1 tbsp toasted sesame seeds and 1 tsp togarashi in a small bowl for sprinkling.

Lay nori and spread rice

Place a nori sheet shiny side down on the plastic-covered bamboo mat. With wet hands, take about 3/4 cup seasoned sushi rice and gently press it into an even layer over the nori, leaving a 1-inch strip at the top edge uncovered to seal the roll. Do not pack rice too tightly — it should be slightly fluffy.

Add fillings

About 1 inch from the bottom edge of the rice-covered nori, arrange a row of fillings across the width: 2–3 asparagus spears (trim to roll width), 2–3 cucumber strips, a few watermelon radish matchsticks, 2–3 avocado slices, and a few jalapeño rounds (adjust heat to taste). If you want extra heat inside, dot a thin line (about 1 tsp) of the sriracha-sesame mixture along the fillings before rolling.

Roll the sushi

Lift the bamboo mat edge closest to you and begin to roll away from you, tucking the fillings tightly as you go. Press gently but firmly to form a compact roll. When you reach the uncovered 1-inch nori edge, wet it lightly with water to seal the roll.

Finish & slice

Use a sharp knife dipped in water (wipe clean between cuts) to slice the roll into 8 equal pieces. Arrange pieces on a platter.

Garnish and serve

Drizzle a little sriracha (use remaining if desired) over each piece in a thin zigzag. Sprinkle toasted sesame seeds and a light dusting of togarashi over the rolls to finish. Serve with soy sauce on the side for dipping.

Keep a small bowl of water near you to wet your hands and the knife — this prevents rice sticking. Consume rolls within 2 hours for best texture; refrigerate if keeping longer but note nori will soften. Adjust jalapeño and sriracha amounts to control heat; togarashi provides a citrus/chile finish—use sparingly if sensitive.