Wowowee Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear. Drain and place rice and 1.8 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions, or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered.

While rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until dissolved.

Transfer cooked rice to a large shallow bowl (preferably wooden). Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice to cool to room temperature. Do not mash; keep grains slightly firm. Cover with damp towel until ready to assemble.

Prepare filling ingredients: slice smoked salmon into long thin strips if not pre-sliced. Cut the avocado in half, remove pit, peel and cut into 1/4-inch (6 mm) slices or long strips. Cut cream cheese into long thin batons (about 1/3" x 1/3" x length of roll).

Place a sheet of plastic wrap over a bamboo sushi mat. Lay one nori sheet shiny side down on the plastic wrap. Wet your hands lightly with water to prevent sticking. Spread about half of the prepared sushi rice evenly over the nori leaving a 1-inch (2.5 cm) border at the far edge (to seal). The rice layer should be about 1/4-inch thick.

Sprinkle a small pinch of toasted sesame seeds over the rice if using. Carefully flip the nori + rice so the rice is now facing down on the plastic wrap and the bare nori is facing up (this creates an inside-out/uramaki-style roll).

Place half of the smoked salmon strips, cream cheese batons and avocado slices in a horizontal line along the near edge of the nori (closest to you). Keep fillings centered to create an even roll.

Use the mat to roll away from you, tucking the fillings in as you go to form a tight cylinder. Squeeze gently with the mat to shape. Repeat the same process to make the second roll with the remaining nori and fillings. You should have two rolls that will be cut into 8 pieces total (cut each roll into 4 pieces).

In a small bowl, mix shredded crab with a light pinch of salt and a teaspoon of mayonnaise (from the spicy mayo portion) to help it hold together. Keep chilled until ready to top.

Place rolls seam-side down. Using a sharp, wet knife, trim the ends for evenness. If you want smoked salmon on top, lay thin smoked salmon slices across the top of the roll, pressing gently so they adhere to the rice. Spoon or pipe the crab mixture along the top of each roll piece.

Sprinkle masago evenly over the crab-topped sections. If masago is wet or clumpy, drain briefly on paper towel first. Lightly press to adhere.

Make the spicy mayo by combining Japanese mayonnaise, Sriracha and sweet chili sauce in a small bowl. Taste and adjust heat—add more Sriracha for spicier or more mayo to mellow. Transfer to a squeeze bottle or piping bag for neat drizzling.

Drizzle spicy mayo over each of the 8 roll pieces in a zigzag pattern. Optionally dot additional masago on top for color contrast.

Serve the Wowowee Roll on a platter with soy sauce, pickled ginger and wasabi on the side. Eat immediately for best texture.

Cutting tip: wipe the knife clean and wet it between cuts to get smooth slices. Press gently; don't squash the roll.

This recipe yields 8 pieces total (about 4 pieces per roll). Keep refrigerated and consume within 24 hours, especially because of raw-style toppings.