Momo Maki (with Soy Paper) Recipe

Cook and season rice

Rinse 1 1/4 cups sushi rice (short-grain) under cold water until water runs clear. Cook according to package or in rice cooker with 1 1/4 cups water. When cooked, transfer rice to a large shallow bowl. While rice is still hot, gently fold in rice vinegar, sugar, and salt (3 tbs, 1 tsp, 1 tsp respectively) until evenly coated. Fan or let cool to just-warm (body temperature) so rice is sticky but not hot.

Keep a small bowl of water nearby to wet your hands to prevent sticking while spreading rice on the soy paper.

Julienne the carrot and cucumber into thin matchstick strips about 2-3 inches long. Slice the avocado in half, remove the pit, peel, and cut into 1/4-inch-wide lengthwise strips. Trim romaine leaves to remove thick rib if too bulky and stack them for easy placement.

Toast sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden, about 2 minutes. Set aside to cool.

In a small bowl, combine mayonnaise (4 tbs) and toasted sesame oil (1 tsp). Stir until smooth. Taste and adjust — add a pinch of salt or a few drops of soy sauce if you want it saltier. Transfer to a piping bag or small squeeze bottle, or keep in a spoon for spreading.

Place a sheet of soy paper on the plastic-wrapped bamboo mat, shiny side down. Keep remaining sheets covered with a damp cloth to prevent drying.

Wet your hands lightly. Spread about 1/2 cup of seasoned sushi rice evenly across the soy paper leaving a 1-inch strip free along the far edge (the edge away from you). Press rice gently so it forms an even layer ~1/4 inch thick. Do not overpack; the roll should be firm but not compressed.

Across the center of the rice, place two romaine leaves lengthwise (overlapping slightly), then a line of julienned carrot (about 2 tbs), julienned cucumber (about 2 tbs), and 3–4 strips of avocado. Drizzle a thin line (about 1 tsp) of sesame mayo across the fillings and sprinkle about 1/2 tsp toasted sesame seeds over the mayo.

Lift the edge of the bamboo mat closest to you and begin to roll away from you, tucking the soy paper over the filling. Use the mat to apply even pressure and roll into a tight cylinder. Seal the far edge with a little water if needed. Repeat with remaining sheets and fillings to make 5–6 rolls total.

After rolling, let the rolls rest seam-side down for 1–2 minutes to set.

Using a very sharp knife, moisten the blade with water and slice each roll into 6–8 pieces. Clean and re-moisten the knife between cuts for clean edges. Arrange the pieces on a serving platter.

Garnish with additional toasted sesame seeds and dot or drizzle extra sesame mayo over the top if desired. Serve with soy sauce, wasabi, and pickled ginger on the side.