Sin City Roll Recipe

Season rice

If not already done, season 2 cups cooked sushi rice with sushi vinegar (about 2 tbsp rice vinegar + 1 tbsp sugar + 1/2 tsp salt warmed to dissolve). Spread rice in a bowl and fan to cool to slightly above room temperature.

Prepare spicy tuna by combining 3 oz finely diced sashimi-grade tuna with 1 to 1.5 tablespoons of the spicy mayo (reserve remaining mayo for topping). Adjust heat to taste.

Shred 2 oz crabstick into thin pieces and julienne 1/2 cup English cucumber into long thin strips.

Thinly slice 2 oz fresh tuna and 2 oz fresh salmon into pieces large enough to cover the roll when laid out (approx. 6–8 thin slices total). Thinly slice avocado and set aside.

Place a bamboo mat on a work surface and wrap it in plastic to prevent sticking. Put one nori sheet shiny side down on the mat.

Wet your hands with the cold water to prevent rice from sticking. Take half of the seasoned rice (about 1 cup) and gently spread it evenly over the nori, leaving a 1/2-inch strip at the far edge of the nori uncovered.

Flip the nori and rice so rice is facing down on the plastic (optional for inside-out roll). If you prefer a classic inside-out (rice outside) Sin City roll, keep rice on the outside; otherwise keep nori outside. For the classic presentation, keep rice outside: sprinkle a few drops of water on your fingers and flip rice-side up onto the mat with nori under it.

On the center of the nori (on the side facing you), arrange a line of spicy tuna (about half the spicy tuna prepared), a line of shredded crabstick, and a line of cucumber juliennes. Don’t overfill—leave margins so you can roll.

Use the bamboo mat to roll the sushi tightly away from you, tucking the filling as you roll. Apply gentle pressure to form a compact roll. Seal the edge with a little water on the exposed nori strip.

Place the roll seam-side down. Evenly layer the thin slices of fresh tuna and salmon across the top of the roll, overlapping slightly to fully cover the roll. Arrange avocado slices on top as well where space allows.

Using a sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife clean and wet between cuts to keep slices neat.

Garnish each piece with a small spoonful of spicy mayo and a light drizzle of eel sauce. Sprinkle crunchy tempura flakes over the top for texture.

Arrange the 8 pieces on a serving plate. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy promptly for best texture and flavor.