Mrc Roll Recipe

Cook sushi rice

Rinse 1.5 cups short-grain sushi rice under cold water until the runoff is clear. Combine rinsed rice and 1.5 cups water in a rice cooker or small saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes (or cook per rice cooker instructions). Let rest, covered, 10 minutes.

Season rice

Warm 3 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a small saucepan or microwave until sugar dissolves. Gently fold the seasoned vinegar into the cooked rice with a wooden spoon or rice paddle. Fan rice as you fold to cool to body temperature. Keep covered with a damp towel until assembly.

Prepare nori sheets, slice avocado in half, remove pit, and slice into long thin strips. Julienne 1/2 cucumber and thinly slice scallions. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; set aside.

Season tuna

Pat 8 oz sushi-grade ahi tuna dry. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper on all sides.

Sear tuna

Heat a heavy skillet (preferably cast-iron) over high heat until very hot. Add 1 tsp neutral oil and swirl. Sear tuna 20–30 seconds per side for rare-medium-rare, rotating to get all sides evenly seared, or longer for desired doneness. Remove and let rest 3 minutes, then slice into 1/4-inch strips across the grain.

Cook shrimp

Season shrimp with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. In the same skillet over medium-high heat add 1 tbsp unsalted butter and a drizzle of oil. Cook shrimp 1.5–2 minutes per side until opaque and cooked through. Remove and keep warm.

Brown the butter

In a small saucepan or skillet, melt 2 tbsp unsalted butter over medium heat. Swirl and cook until the milk solids turn golden brown and smell nutty (2–4 minutes). Remove from heat immediately to stop burning.

Finish sauce

Add 1 tsp minced garlic and 1/2 tsp grated ginger to the browned butter off the heat; stir briefly. Add 1/4 cup ponzu, 1 tsp mirin, 1 tsp soy sauce, and 1 tsp fresh lemon juice. Return to very low heat for 30 seconds to combine, then remove. Taste and adjust (add more ponzu for acidity or a pinch of sugar if too salty). Keep warm.

Lay a bamboo sushi mat on a work surface and place a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

Wet your hands and spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered to seal the roll. Press rice gently but firmly.

Along the near edge of the rice (closest to you), arrange: a row of sliced seared tuna (4–6 strips), 2–3 cooked shrimp halved lengthwise if large, 3–4 avocado slices, a small stripe of julienned cucumber, and a scattering of sliced scallions and microgreens (if using).

Carefully lift the mat edge and roll away from you, tucking the filling tightly and pulling the mat as you roll to form a compact cylinder. Press gently to shape. When you reach the uncovered nori edge, moisten it with a little water to seal.

Using a sharp, wet knife, slice the roll into 8 pieces. Wipe the knife clean and wet between cuts for cleaner slices.

Arrange roll pieces on a serving platter. Spoon the warm ponzu brown butter sauce over the top of each piece (about 1/2 tsp to 1 tsp per piece) or serve the sauce on the side for dipping.

Finish with a sprinkle of toasted sesame seeds, a few thin scallion rings, and optional microgreens. Serve with pickled ginger and wasabi or wasabi mayo on the side.