Palm City Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water until the runoff is clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp fine sea salt in a small bowl; stir until sugar and salt dissolve. Warm gently (microwave 10–15 seconds or in a small pot) if needed to dissolve fully.

Season rice

Transfer hot cooked rice to a large shallow nonreactive bowl (a wooden hangiri is ideal). Pour the vinegar mixture over the rice and gently fold using a rice paddle or spatula to coat each grain, using a cutting-and-folding motion. Fan the rice as you fold to cool quickly to near room temperature (this gives a glossy finish). Cover with a damp towel until ready to assemble.

Prepare proteins and produce: Pat the ahi tuna strips dry and toss gently with a pinch of salt. Chop the cooked shrimp into bite-sized pieces. Peel and cut the mango into thin, even strips. Julienne the cucumber and remove seeds so strips are not watery. Slice the avocado and toss lightly with a few drops of lemon or rice vinegar to slow browning. Thinly slice green onion.

Mix spicy mayo (optional): In a small bowl combine 3 tbsp mayonnaise and 1 tsp Sriracha; stir until smooth. Taste and adjust heat to preference. Transfer to a piping bag or small squeeze bottle for easier application.

Set up: Place the plastic-wrapped bamboo mat on your work surface. Place a sheet of nori shiny-side down on the mat with the long edge nearest you.

Spread rice: With moistened fingers, scoop about 3/4 cup seasoned sushi rice and spread evenly over the nori, leaving a 1/2-inch bare margin at the far edge. Press rice firmly but gently to an even thickness (about 1/4 inch). Sprinkle 1/2 tsp toasted sesame seeds evenly over the rice surface.

Flip nori: Carefully flip the nori and rice over so the rice is against the plastic wrap and the nori surface faces up. This creates an inside-out roll (uramaki) with rice outside.

Add fillings: Arrange a row near the edge closest to you of: approximately 2 oz ahi tuna strips (per roll), 1–2 chopped shrimp, a few mango strips (about 1/4 cup), cucumber julienne, avocado slices, and a sprinkle of green onion. Leave about 1/2 inch of nori at the far edge to seal.

Add crunch: Sprinkle a thin line (about 2 tbsp) of tempura flakes over the filling to add texture.

Roll: Lift the mat and roll it away from you, using your thumbs to hold the filling in place and the mat to shape the roll. Apply even pressure to form a tight cylinder. When you reach the bare nori edge, moisten it lightly with water to seal the roll.

Finish outside: Transfer roll seam-side down. If you like a glossy, sweet finish, brush the top with unagi sauce (about 1 tbsp per roll). For a spicy touch, pipe a thin line of spicy mayo across the top. Sprinkle extra tempura flakes and sesame seeds on top for garnish.

Cut the roll: Using a very sharp, dampened knife, trim the ends of the roll for neatness. Slice the roll into 8 even pieces: wet the knife between cuts to prevent sticking. Wipe the blade clean and dampen again as needed.

Plate and serve: Arrange pieces on a platter. Garnish with remaining tempura flakes, pickled ginger, and small bowls of soy sauce for dipping. Serve immediately so rice and avocado are at best texture and temperature.