Cardinals Roll Recipe

Mix crab filling

In a medium bowl, combine the shredded crab with 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha, and 1 teaspoon toasted sesame oil. Taste and adjust heat or creaminess as desired. Chill briefly while preparing other components.

Season rice

If not already seasoned, fluff 2 cups cooked short-grain sushi rice and fold in 2 tablespoons sushi vinegar (not included in ingredient list — assumed pre-seasoned). Let rice come to room temperature.

Slice cream cheese and avocado

Cut 4 ounces cream cheese into 8 thin strips lengthwise. Slice 1 avocado in half, remove pit, peel and cut each half into 4 long thin slices (about 8 slices total). Keep slices intact and ready for assembly.

Prepare rolling surface

Place bamboo mat on work surface and cover the mat with a piece of plastic wrap to prevent rice sticking.

Lay nori and rice

Place 1 full nori sheet shiny side down on the plastic-covered mat. Wet your hands with the water to prevent sticking. With wet hands, grab about 1/2 cup of rice and evenly spread it into a thin layer over the nori, leaving a 1-inch strip at the far edge of the nori (the edge away from you) uncovered to seal the roll.

Add fillings

About 1 inch from the edge closest to you, place half of the spicy crab mixture (about 1/2 cup total per two rolls — since recipe yields 8 pieces, use roughly 1/2 cup filling per roll set), 4 strips of cream cheese along the length, and 4 avocado slices over the crab. Do not overfill; keep a neat line so the roll seals properly.

Roll tightly

Using the mat, lift the near edge of the nori and rice over the fillings, tuck firmly, and roll forward to form a tight cylinder. Press gently along the length to compress. Seal the exposed nori edge with a little water if needed. Repeat with remaining 3 nori sheets and remaining ingredients to make 4 rolls total (each roll will be cut into 8 pieces? Note: To match 8 pieces total, you can make 1 roll and cut into 8; this ingredient quantities yield enough for roughly 2 rolls — see servings).

Slice the roll

Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 8 equal pieces. For clean cuts, press straight down without sawing; re-wet knife as needed.

Plate and sauce

Arrange 8 pieces on a plate. Drizzle 2 tablespoons sweet chili sauce and 2 tablespoons eel sauce over the top in parallel lines. Drizzle 2 tablespoons mayonnaise (use a squeeze bottle or spoon) in thin lines over the roll. Sprinkle 1 teaspoon toasted sesame seeds and, if desired, 1 teaspoon togarashi or chili flakes for extra heat.

Serve

Serve immediately with pickled ginger and wasabi on the side if desired.