The Mayfair Roll Recipe

Rinse the short-grain sushi rice under cold water until the water runs mostly clear (4–6 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 240 ml water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–13 minutes until water is absorbed.

Turn off heat and let rice rest, covered, for 10 minutes. Meanwhile, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves; do not boil.

Transfer rice to a wide shallow bowl (hangiri or large mixing bowl). Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly until glossy and slightly sticky. Cover with a damp towel and keep at room temperature while preparing the filling.

Prepare fillings: slice the ahi tuna into long 1 cm strips; slice avocado lengthwise; seed and julienne cucumber; thinly slice green onion. Have tempura flakes and microgreens ready.

Place the bamboo mat on the counter and cover it with plastic wrap. Lay one whole nori sheet (shiny side down) on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking.

Spread about 1 cup of sushi rice evenly over the nori, pressing gently so there is an even 3 mm layer. Leave a 2 cm strip at the far edge of the nori free of rice to seal the roll. Flip the nori so the rice side is down on the plastic-wrapped mat (this makes an inside-out roll with rice on the outside).

Sprinkle a mix of 1/2 tsp black sesame and 1/2 tsp white sesame over the exposed rice evenly. Flip nori back so rice is down again and the nori interior faces up (optional: you can assemble with rice-outside or nori-outside depending on preference).

On the nori interior near the bottom edge, arrange: a row of tuna strips (about 60–75 g), 3–4 avocado slices, a small line of julienned cucumber, a few green onion slices and a small handful (about 10 g) of microgreens. Sprinkle 1–1.5 tbs tempura flakes over the fillings for crunch.

Begin rolling: lift the mat edge closest to you, tuck the nori edge over the fillings and roll forward, applying gentle but firm pressure with the mat to form a tight cylinder. Continue rolling until sealed; use the exposed 2 cm of nori (if used) to seal, moistening with a little water if needed. If you made rice outside, the seam will be on the underside.

Using the bamboo mat, compress the roll lightly to set its shape. Repeat with the second nori sheet and remaining ingredients to make a second roll (total 2 rolls).

Make spicy mayo: in a small bowl, combine the Japanese mayonnaise (2 tbs) with sriracha (1 tsp) and the optional yuzu kosho or lemon juice (0.5 tsp). Taste and adjust heat or acidity.

Brush or drizzle unagi sauce (2 tbs) lightly over the outside of the rolls. If you made inside-out rice rolls, the glaze will stick to the rice and sesame.

Using a very sharp, slightly dampened knife, slice each roll into 8 pieces. Clean the knife between cuts with a damp towel to keep slices tidy.

Plate pieces in a row or crescent. Drizzle with spicy mayo in a thin zigzag and additional unagi sauce if desired. Sprinkle remaining tempura flakes on top for crunch and the remaining sesame seeds for contrast.

Garnish with pickled ginger, extra microgreens and serve with soy sauce on the side.

Pro tips

For a Mayfair nightlife feel, serve on a black slate or long wooden plank. Add a small edible gold leaf on one or two pieces for show, or a drop of yuzu kosho on each slice for a bright pop. Keep soy sauce in a shallow dish for dipping and present chopsticks wrapped in a napkin. Best enjoyed immediately; rice will firm up if refrigerated.