Catch Roll Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is clear (about 4–5 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or a medium pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, whisk together 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a large shallow bowl (hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon, using cutting and fanning motions to cool the rice and create a glossy texture. Fan rice or allow it to cool to slightly above room temperature (do not refrigerate).

Make miso-honey mayo

In a small bowl, combine 2 tbs white miso paste, 1.5 tbs honey, and 3 tbs mayonnaise. Whisk until smooth. Add 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp fresh lemon juice, and 0.5 tsp toasted sesame oil. Taste and adjust balance—add an extra 0.5 tbs honey if you prefer sweeter, or a pinch more miso for umami. Reserve half the mixture for drizzling and half to mix with the shredded crab if desired.

Prepare fillings

Gently toss the shredded imitation crab with about 2 tbs of the miso-honey mayo until evenly coated. Slice the avocado and cucumber into thin strips. Cut the sushi-grade salmon into long thin slices for topping. Have toasted sesame seeds ready.

Assemble rolls

Place a bamboo sushi mat on a work surface and top with plastic wrap. Place a half nori sheet on the mat, shiny side down. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge. Sprinkle a light pinch of toasted sesame seeds over the rice if you like. Flip the nori/ rice so rice faces down (optional for inside-out style) or keep rice outside for an outside rice roll. On the nori side, place a line of the miso-coated crab about 1 inch from the near edge, then a few cucumber julienne and 3–4 slices of avocado along the crab. Using the mat, roll tightly away from you, pressing gently to seal. Wet the exposed nori edge to close the roll. Repeat to make 4 rolls.

Top with salmon

If making a top-salmon Catch Roll, lay 3–4 thin slices of salmon across the seam of each roll, covering the rice. Gently press the salmon to adhere. For a clean cut and neat presentation, wrap the rolled mat (with roll inside) briefly to shape.

Slice

With a very sharp knife moistened with water, cut each roll into 6–8 pieces. Between cuts, wipe the knife clean and re-moisten to avoid tearing. Arrange pieces on a serving plate, salmon side up if topped.

Drizzle the reserved miso-honey mayo over the top of each piece in a thin zigzag. Sprinkle toasted sesame seeds across the rolls. Serve the Catch Roll immediately with pickled ginger, wasabi, and soy sauce for dipping.