California Roll Combination 2 Recipe

Prepare sushi rice

If not already prepared, cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While still warm, fold in 3 tbs rice vinegar seasoning (combine rice vinegar, sugar and salt) until evenly coated. Let rice cool to near-room temperature covered with a damp towel.

Mix spicy mayo: in a small bowl combine 3 tbs mayonnaise with sriracha to taste (about 1 tbs sriracha included in the 3 tbs total) to make spicy mayo.

Lay out mat and nori: place a bamboo mat covered in plastic on the work surface. Place one nori sheet shiny-side down on the mat.

Spread rice: wet your fingers in the vinegar water, grab about half of the prepared rice (roughly 1 cup) and evenly spread it over the nori leaving a 1/2" (1 cm) strip at the far edge uncovered.

Flip or inside-out option: for a classic California roll you may flip the sheet so rice is outside (uramaki). To do that, place plastic wrap on top of rice, press gently, then flip the nori/rice over so the nori grain-side is up on the mat and rice faces down on the plastic. Remove plastic.

Fill roll: arrange shredded imitation crab (3 oz) mixed lightly with 1 tbs spicy mayo, julienned cucumber (1/4 cup) and sliced avocado (1/2) in a line across the center of the nori.

Roll tightly: using the mat, lift the edge nearest you and roll away, applying gentle pressure to form a tight cylinder. Seal the edge with a little water.

Top and "angry" finish: brush the top of the roll with 1 tbs unagi or sweet soy glaze, drizzle remaining spicy mayo in a thin line, sprinkle tempura flakes (2 tbs), toasted sesame seeds (1 tsp), and sliced green onion (1 tbs) across the top. Optionally add a little extra sriracha streak for an "angry" look.

Cutting: wet a sharp knife in the vinegar water and slice the roll into 8 equal pieces. Wipe the knife between cuts for clean slices.

Plate: arrange pieces on a plate with a dollop of wasabi (1 tsp) and 2 tbs pickled ginger.

Prepare rice & crab mix

If not prepared, cook short-grain sushi rice to yield 1.5 cups cooked. Fold in 2.5 tbs rice vinegar seasoning while warm and cool to near-room temperature. In a small bowl combine imitation crab (4 oz) with 2 tbs mayo; mix gently.

Lay out nori: place a second nori sheet shiny-side down on the plastic-covered bamboo mat.

Spread rice: wet fingers and take roughly 3/4 cup of sushi rice, spread evenly over the nori leaving a 1/2" (1 cm) bare strip at the far edge. Sprinkle toasted sesame seeds evenly over the rice and press lightly so seeds adhere.

Flip for inside-out roll (optional): for a crunchy outside, place plastic wrap over rice and flip the sheet so rice faces down on the plastic and the nori is facing up. Remove plastic.

Fill roll: place the crab-mayo mixture, julienned cucumber (1/4 cup) and 1.5 tbs tempura flakes in a line across the center of the nori.

Roll tightly: lift the edge nearest you and roll away with the bamboo mat to form a tight cylinder; seal with a little water.

Finish: press additional tempura flakes (remaining 1.5 tbs) onto the seam/top of the roll so they stick to the rice; if using tobiko/masago, sprinkle across the top for color.

Cutting: wet and oil (very lightly) a sharp knife or keep it in the vinegar water, slice the roll into 8 equal pieces, wiping the blade between cuts to keep slices neat.

Plate: serve arranged with soy sauce (2 tbs) for dipping and any extra pickled ginger or wasabi as desired.

Combine on a single plate: place 8 pieces of the Angry California Roll and 8 pieces of the Crunch Crab Roll on a serving platter. Garnish with any remaining tempura flakes and a light drizzle of extra unagi sauce over the Angry roll if desired.

Serve immediately: sushi is best eaten immediately while rice texture and tempura crunch are at their peak.