Haiku Roll Recipe

Prepare sushi rice

If not already prepared, cook 2 cups uncooked sushi rice to yield about 3 cups cooked. While hot, gently fold in the rice seasoning (4 tbs rice vinegar, 2 tsp sugar, 1 tsp salt) until evenly combined. Spread rice on a tray to cool to room temperature, covering with a damp cloth to prevent drying.

Blanch asparagus

Bring a small pot of salted water to a boil. Trim asparagus to roll length (about 4-5 inches). Blanch spears for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then pat dry.

Assemble rolls

Place a bamboo mat on plastic wrap. Place one nori sheet shiny-side down on the mat. With wet hands, spread ~1/2 cup seasoned sushi rice evenly over the nori, leaving a 1/2-inch border at the far edge. Sprinkle toasted sesame seeds lightly over the rice. Flip the nori so rice faces down on the plastic wrap (optional for inside-out roll). On the nori (seaweed) side, arrange about 2–3 tbs spicy tuna mixture lengthwise in the center, top with ~2 tbs shredded snow crab and one blanched asparagus spear. Roll tightly using the mat to form a cylinder; seal edge with a little water on the nori border. Repeat to make 6 rolls.

Top with salmon & tuna

Lay thin slices of salmon and tuna atop each rolled cylinder, overlapping to cover the roll surface. Use the bamboo mat to press gently so the fish adheres to the rice. Trim ends for neatness and slice each roll into 6–8 equal pieces using a very sharp, wet knife (wipe blade between cuts).

Make the spicy tuna by combining finely diced sushi-grade tuna (6 oz), 3 tbs Japanese mayonnaise, 1 tsp sriracha, 1 tsp chili oil (optional), 1 tbs finely chopped green onion and 1 tsp soy sauce in a bowl. Mix gently until evenly coated. Taste and adjust heat or mayo as desired. Set aside 1 cup of this mixture for the roll filling; refrigerate remainder or use for garnish.

Prepare spicy mayo (if not using store-bought) by mixing 3 tbs Japanese mayonnaise with 1 tbs sriracha; adjust for heat. Place ponzu sauce in a small serving bowl or lightly drizzle over plated rolls.

Plate: arrange sliced roll pieces on a platter, drizzle or brush a small amount of ponzu over the fish tops, and dot or lightly pipe spicy mayo over or alongside each piece. Garnish with microgreens or a small bed of spring mixed vegetables, pickled ginger and a smear of wasabi if desired.