Las Vegas Roll Recipe

Rinse and cook rice

Place the 2 cups of short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently stirring with your hand, until the water runs almost clear (3–5 minutes). Drain. Put the rinsed rice and 2.2 cups water into a rice cooker or saucepan. If using a rice cooker, follow manufacturer's instructions. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice rests, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp kosher salt in a small bowl and stir until sugar and salt dissolve. Transfer the cooked rice to a large shallow non-reactive bowl (wood or plastic). Gently fold the vinegar mixture into the rice with a wooden spatula, using cutting and fanning motions to avoid smashing grains. Fan or let cool to slightly warm (about room temperature). Keep covered with a damp towel to prevent drying.

Shred or flake the 8 oz imitation crab into bite-sized pieces. If using crab sticks, pull them apart and shred with your fingers. Halve, pit, and slice the avocado into long thin strips. Remove seeds from half a cucumber, slice lengthwise into thin matchsticks. Keep all ingredients ready in small bowls to assemble quickly.

Wrap the bamboo sushi mat with plastic wrap to keep it clean. Place one full nori sheet, shiny side down, on the plastic-covered mat. With wet hands (keeps rice from sticking), take about 3/4 cup of seasoned rice and evenly spread it in a thin layer over the nori, leaving a 1/2-inch clear border at the top edge. Pat gently to form an even layer about 1/4-inch thick.

Flip the nori so the rice side is down on the mat (for an inside-out roll) if you prefer rice on the outside. For a Las Vegas Roll typically rice is on the outside: place the sheet on plastic wrap, spread rice on top, then flip the nori/rice so nori is facing up. Sprinkle a few sesame seeds onto the rice, if desired.

On the exposed nori (or on top of rice if nori is facing up after flipping), arrange a line of shredded crab (about 2 oz worth), a few avocado slices, and cucumber matchsticks across the center of the sheet. Add a small drizzle (about 1/2 tsp) of spicy mayonnaise along the filling if you like extra heat.

Using the mat, lift the edge closest to you and roll firmly but gently to enclose the filling, pressing evenly to form a tight cylinder. Continue rolling until you reach the clear border; wet the border with a little water to seal the roll. If you rolled rice-out, be careful to keep the roll tight so it holds shape.

Repeat to make 4 rolls. After rolling, trim the ends with a sharp wet knife to neaten, then slice each roll into 8 pieces (wet the knife between cuts to prevent sticking).

Arrange the sushi pieces on a serving platter. Drizzle each piece with unagi (eel) sauce (about 3 tbs total over the rolls) and dot or drizzle spicy mayonnaise (use remaining to taste). Sprinkle 3 tsp masago or tobiko across the top of the rolls, and scatter 2 tbs sliced green onions and 1 tbs toasted sesame seeds for garnish.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side. Leftover sushi is best eaten the same day; keep chilled if not serving right away.