American Dream Roll Recipe

Rinse the short-grain rice under cold water until the rinse runs nearly clear (3–4 times). Drain for 15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan (or microwave) just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a wide shallow bowl (wood or plastic preferable). Pour vinegar mixture over rice and gently fold with a spatula or rice paddle to season while fanning to cool; this gives the rice shine. Cool to near room temperature (cover with damp towel to prevent drying).

Slice sashimi-grade tuna and salmon into long, thin strips about 1/3" thick and 3–4" long. Keep chilled until ready to assemble.

Slice avocado lengthwise and remove pit. Cut into 4 long slices and brush lightly with a drop of rice vinegar or lemon to slow browning.

Julienne the cucumber and thinly slice the green onion.

Make spicy mayo: in a small bowl, combine 4 tbsp mayonnaise with 1 tbsp sriracha (adjust heat to taste). Reserve 1–2 tbsp of this for drizzling and a little for mixing with roe if desired.

Place bamboo mat on work surface and lay a sheet of plastic wrap on top (prevents rice sticking). Place 1 nori sheet shiny side down on the plastic.

With wet fingers, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1/2" clean strip at the far edge. Press rice gently to an even thickness (~1/4") but avoid smashing.

Flip the nori and rice so the rice side is down on the plastic (you will be making an inside-out roll where fish and toppings end up on the outside).

On the nori side (now facing up), arrange a strip each of tuna and salmon across the near third of the sheet, add 2–3 avocado slices, a few cucumber julienne, and a sprinkle of green onion. Do not overfill.

Lift the edge of the mat closest to you and roll firmly but gently away from you to form a tight cylinder. Use the mat to compress and shape the roll for 10–15 seconds, then set seam-side down.

Brush the outside of the roll lightly with eel sauce (about 1 tsp per roll) so it adheres. Sprinkle tempura flakes and masago over the top; press gently so they stick. Optionally pipe or drizzle spicy mayo across the top in a zigzag.

Using a very sharp wet knife, trim ends and slice the roll into 8 equal pieces. Wet the blade between cuts to keep clean edges and prevent sticking.

Arrange pieces on a platter. Sprinkle toasted sesame seeds and microgreens/chives over the top for garnish. Serve with soy sauce, wasabi and pickled ginger on the side.

Make-ahead

Rice can be prepared up to 4 hours ahead and kept covered at room temperature. Do not refrigerate rice as it will harden.

Safety note

Use sushi/sashimi-grade fish and keep it cold until assembly. Consume the rolls the same day for best quality.