Caterpillar Roll Recipe

Rinse the sushi rice in a fine-mesh sieve or bowl under cold water, swirling and draining repeatedly until the water runs nearly clear (about 3–5 minutes). Drain rice 15 minutes.

Combine the rinsed rice and 2.25 cups water in a medium saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer 12 minutes without lifting the lid. Remove from heat and let steam, covered, 10 minutes.

Meanwhile, warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until the sugar dissolves. Do not boil.

Transfer the cooked rice to a large shallow bowl (a Hangiri or wide bowl if available). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting-and-fanning motions until glossy and slightly cooled to body temperature. Cover with a damp towel and set aside.

Shred or chop the crab meat into bite-size pieces. In a small bowl, mix crab with Japanese mayonnaise and, if using, 1 tsp wasabi. Taste and adjust mayo to preference.

Julienne the cucumber into thin matchsticks and pat dry to remove excess moisture. Thinly slice 1 avocado for inside the roll.

Place a bamboo mat on your work surface and lay a sheet of plastic wrap over it. Place one nori sheet, rough side up, on the plastic (shiny side down). With wet hands, spread about 0.5 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice.

Flip the nori so the rice faces down on the plastic and nori side is up. Arrange a line of the crab-mayo mixture about 1 inch from the near edge, then place a line of cucumber matchsticks and the thin avocado slices alongside the crab. Do not overfill.

Lift the near edge of the mat and roll away from you, tucking the filling tightly and using the mat to shape into a firm cylindrical roll. Seal the edge with a little water on the exposed nori strip. Repeat with remaining nori, rice, and filling to make 4 rolls.

On a clean work surface, place one roll horizontally. Thinly slice the two topping avocados lengthwise into very thin slices (use a flexible knife) and fan the slices slightly.

Lay 6–8 overlapping avocado slices along the top of the roll so they cover the length and resemble a caterpillar's body. Press gently so the avocado adheres to the rice. Repeat for each roll.

If desired, warm the eel sauce slightly and brush or drizzle about 1 tablespoon of eel sauce over each roll to give a shiny glaze and sweet-savory flavor.

Wet a very sharp knife in the water-vinegar bowl and slice each roll into 6–8 even pieces, wiping the knife clean and wetting between cuts for clean slices. Arrange pieces on a platter with avocado side up.

Sprinkle black sesame seeds over the avocado, serve with soy sauce and pickled ginger on the side. Optionally drizzle a little extra eel sauce on top of pieces.