G 6 Roll Recipe

Prepare rice

If rice is not already prepared, cook short-grain sushi rice per package instructions to yield about 2 cups cooked. While hot, fold in rice vinegar seasoning (3 tbs) evenly. Spread rice in a bowl and fan to room temperature (about 10–15 minutes).

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Place one nori sheet shiny side down on the mat.

With wet hands, take about 1/2 cup of seasoned sushi rice and evenly press it onto the nori, leaving a 1/2-inch strip at the far end of the nori free. Lightly press sesame seeds onto the rice surface if desired.

Flip the nori sheet so rice side is down (for inside-out roll), or leave rice out depending on presentation. If making a traditional inside-out roll, place the rice-down nori on the mat and proceed.

Across the near edge of the nori (closest to you), arrange a line of flaked fresh snow crab (about 1/4 cup), a strip of julienned cucumber (about 2 tbsp), and 3–4 slices of avocado. Do not overfill.

Using the mat, roll the nori away from you, tucking the filling in as you go, forming a tight cylinder. Squeeze gently to shape the roll. Seal the edge with a little water.

Repeat to make a total of 4 rolls (or adjust quantity to match ingredients). Let rolls rest seam-side down for a few minutes to set.

Using a very sharp wet knife, slice each roll into 6–8 pieces (depending on desired size). Wipe the knife between cuts for clean slices.

Preheat broiler to high (or set oven to 475°F / 245°C broil-equivalent). If you have a salamander, prepare for quick broiling.

In a mixing bowl combine 1 cup chopped cooked snow crab and 1/2 cup chopped bay scallops. Add 3 tbs Japanese mayonnaise, 1 tsp sriracha, 1/2 tsp light soy sauce, 1/4 tsp kosher salt, 1/8 tsp black pepper and 1 tbsp panko (optional). Mix until evenly combined and slightly glossy.

Place about 1 to 1 1/2 tablespoons of the seafood mixture on top of each sliced roll piece, gently pressing to adhere. Arrange the topped pieces on a foil-lined baking sheet or an oven-safe tray.

Broil for 1.5–3 minutes or until the topping is bubbling and just lightly golden on top; watch closely to avoid burning. Remove from oven and let sit 1 minute.

Drizzle about 1/2 tsp spicy mayo over each baked-topped roll piece (reserve remaining spicy mayo for serving). Then lightly drizzle eel sauce over each piece to taste (about 1/2 tsp per piece).

Sprinkle crunch flakes generously on top of each piece so they adhere to the sauces. Garnish with thinly sliced scallions.

Arrange the roll pieces on a serving platter with pickled ginger and wasabi on the side. Serve immediately while topping is warm and crisp.