Midori Roll* Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff runs mostly clear (about 6–8 rinses). Drain and place in a rice cooker or saucepan with 2.25 cups water. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and rest covered 10 minutes.

Season rice

While rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a cutting motion to avoid crushing grains. Fan the rice or let it cool to slightly warm (body temperature). Keep covered with a damp towel until ready to assemble.

Slice fish

Using a very sharp knife, trim any sinew from the tuna and salmon. Slice each fillet into long batons about 3–4 inches long and 1/2 inch thick suitable for placing in a roll. Total yield should be enough for 4 rolls (approx 6 oz each fish divided across rolls). Keep fish chilled until assembly.

Prepare avocado & cucumber

Peel and halve the avocado, remove the pit, and slice into long thin slices (~1/4-inch thick). If using cucumber, cut into thin julienne strips and pat dry to avoid excess moisture. Have fillings ready on a plate.

Make spicy mayo

In a small bowl mix 4 tbsp mayonnaise with 1.5 tbsp Sriracha (adjust heat to taste). Stir until smooth. Transfer to a squeeze bottle or piping bag for neat drizzling.

Prep sushi sauce

Have 4 tbsp of sushi/eel sauce ready at room temperature for drizzling. If you prefer, thin slightly with 1 tsp warm water for easier pouring.

Set up and place soy paper

Place plastic-wrapped bamboo rolling mat on your work surface. Lay one soy paper sheet on the mat with the smooth side down. Lightly wet your fingers with the vinegar water to prevent sticking.

Spread rice

Take about 3/4 to 1 cup of seasoned sushi rice (adjust so rice layer is about 1/4-inch thick) and gently spread it across the soy paper, leaving a 1/2-inch border along the far edge (the edge furthest from you) uncovered. Press rice lightly but evenly; do not compress.

Add fillings

Across the center (closer to you), line up fish batons: a strip of tuna, a strip of salmon, and a row of avocado slices. Add cucumber if using. Make sure the ingredients are centered and aligned for an even cross-section.

Roll tightly

Lift the near edge of the mat and begin rolling away from you, tucking the fillings as you go to form a tight cylinder. Use the mat to press and shape the roll, applying even pressure without squeezing out fillings. Finish seam-side down on the mat.

Coat and finish

Lightly brush or drizzle sushi sauce over the top of the roll. Sprinkle with 1 tbsp toasted sesame seeds. If you like a torched finish, you may briefly torch the top (optional) to warm the fish surface lightly.

Slice roll

Using a sharp knife wetted in the vinegar water, slice the roll into 6–8 equal pieces. Clean the knife between cuts by wiping or rewetting to keep clean cuts.

Plate and garnish

Arrange pieces on a plate. Drizzle spicy mayo in a decorative pattern over the roll or individually pipe a dot onto each piece. Serve with soy sauce, pickled ginger and wasabi on the side.

Serve the Midori Roll immediately while rice is fresh. Leftover rolls are best eaten the same day; refrigerate loosely covered for up to 6 hours but expect rice texture to change.