Las Vegas Roll Recipe

If not already prepared, cook short-grain sushi rice according to package instructions. While still warm, gently fold in seasoned rice vinegar (about 2–3 tbs vinegar + 1 tbs sugar + 1 tsp salt per 2 cups cooked rice) until glossy. Allow rice to cool to near room temperature before using.

Keep rice covered with a damp towel to prevent drying while assembling rolls.

Crab Mix

In a small bowl combine the shredded imitation crab (4 oz) with 1 tsp mayonnaise and 1 tbs toasted sesame seeds. Mix gently to combine and set aside.

Avocado

Halve, pit and peel the avocado. Cut into 8 long thin slices. Toss slices lightly with 1 tsp rice vinegar (optional) to prevent browning and add a hint of acidity.

Cream Cheese

Cut cream cheese into 8 thin sticks (about 3 oz total) roughly 1/4" x 1/4" x 3" so they are easy to roll inside the sushi.

Smoked Salmon

If slices are large, cut smoked salmon into strips about 1" wide so they can be layered over the roll and also used inside if desired.

This recipe yields enough for 2 full-size inside-out rolls (8 pieces per roll). For 8-piece serving as described, assemble 1 roll and cut into 8 pieces; or make 2 smaller rolls and serve 8 pieces total.

Place bamboo mat on work surface and cover with plastic wrap to protect mat. Place 1 nori sheet shiny side down on the mat.

Wet your hands in the bowl of water to prevent sticking. Spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1/2" strip at the far edge without rice. Press rice gently and evenly; for an inside-out style (rice outside) you can place a second nori sheet on top and press; otherwise proceed with rice on nori.

Flip the nori so rice is facing down on the plastic wrap (for inside-out style, place rice-facing-down nori on mat). If making an inside-out roll (rice outside), optionally sprinkle toasted sesame seeds over the rice surface now and press lightly to adhere.

On the nori (seaweed) side, near the closest edge, lay: a thin strip of cream cheese (1 stick), 2–3 strips of avocado, about 2 tbs of crab mix spread evenly along the length, and a few small strips of smoked salmon (reserve remaining smoked salmon for topping). Keep fillings centered and leave a 1/2" margin at the far edge.

Using the bamboo mat, roll the filled nori tightly away from you, compressing gently to form a firm cylinder. Seal the edge by wetting the exposed nori strip with a little water and finishing the roll. If you built the roll with rice outside, the seam will be on the bottom.

If you plan smoked-salmon topping: place the roll seam-side down, drape thin slices of smoked salmon across the top lengthwise, slightly overlapping to cover. Use plastic wrap and the mat to gently press the salmon to adhere to the roll, forming a smooth top.

Wrap the assembled roll in plastic wrap and refrigerate for 10 minutes to firm up. This makes cleaner slicing.

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 equal pieces. Clean the knife between cuts to keep slices neat.

Drizzle eel sauce across the top of each piece (about 1/2 tbs per piece) and then drizzle seafood sauce (spicy mayo or house seafood sauce) in a complementary pattern. If you like more heat, mix a little sriracha into mayonnaise to make the seafood sauce.

Garnish with thinly sliced scallion, an additional sprinkle of toasted sesame seeds, pickled ginger to the side, and serve with soy sauce and wasabi as desired.

Serve immediately for best texture. Leftover rolls should be eaten within 24 hours and kept refrigerated; cream cheese and avocado may discolor slightly.