Crazy Monkey Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold water, swishing and draining until the water runs nearly clear (about 4–6 rinses). Drain 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook per rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes. Let rest, covered, 10 minutes off heat.

Season Rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the seasoned vinegar with a rice paddle or spatula using cutting-and-fanning motions to cool and gloss the rice. Spread rice to cool to body temperature (fan if available).

Prepare Fillings

Thinly slice the yellowtail and salmon across the grain into bite-size sashimi strips (about 1/8"–1/4" thick). Slice avocados in half, remove pit, peel and thinly slice lengthwise. Shred kani kama into thin strands. Julienne the seeded cucumber into matchsticks. Keep fillings refrigerated until assembly.

Set Up Rolling Station

Place a bamboo mat wrapped in plastic on a work surface. Put a nori sheet shiny side down on the mat. With wet hands (to prevent sticking), spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1/2-inch clear border at the far edge. If you prefer inside-out style, place plastic on mat, rice on plastic, and nori on rice; this recipe assumes standard maki with nori outside.

Layer Fillings

Along the near edge of the nori (closest to you), arrange a strip of avocado slices, a small handful (approx. 2 oz combined) of shredded kani kama, a thin line of cucumber, and alternating strips of yellowtail and salmon so each bite will contain both fishes. If you want stronger fish flavor inside, use more yellowtail and salmon (total ~4 oz inside per roll).

Roll the Sushi

Lift the mat edge and begin rolling forward, tucking the fillings tightly and applying even pressure to form a firm cylinder. Roll to the seam and press gently to seal. Repeat for remaining nori sheets and fillings to make 4 rolls total. Use a sharp wet knife to slice each roll into 8 equal pieces, wiping and wetting the blade between cuts to get clean slices.

Top with Fish and Unagi

Arrange roll pieces on a serving platter creating a continuous topped roll (for a dramatic presentation you can place 2 rolls together to make a longer roll). Place thin strips of unagi on top of each piece: one strip per piece or drape a single longer strip across adjacent pieces. If you prefer, lightly warm unagi to improve texture (microwave 10–15s or briefly sear).

Add Kani Kama & Ikura

Top each piece with a small tuft (~1/2 tsp) of shredded kani kama and finish with a small spoonful (~1/2 tsp) of salmon roe on top of the kani. Distribute evenly so each piece has a bit of kani and ikura.

Glaze with Nitsume

Brush or drizzle about 6 tbs of nitsume (sweetened eel sauce) over the tops of the rolls—use more or less to taste. This adds shine and sweetness that complements the unagi and roe.

Finish Garnish

Sprinkle toasted sesame seeds and thinly sliced scallions over the rolls for aroma and crunch. Serve immediately with wasabi, pickled ginger, and soy sauce on the side.

Arrange 8 pieces per roll on plates or a shared platter. Advise diners to eat with chopsticks or fingers; each piece is already topped with rich elements, so a small dab of soy or wasabi can be added to taste. Leftover rolls keep up to 24 hours refrigerated but are best fresh.