Sealife Roll Recipe

Rinse Rice

Place the short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear (about 6–8 rinses). Drain well for 10 minutes.

Cook Rice

Combine the rinsed rice and 1.8 cups water in a rice cooker or medium saucepan with a tight-fitting lid. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes to steam.

Prepare Seasoning

While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan over low heat or microwave until sugar dissolves (do not boil). Stir to combine and cool slightly.

Season Rice

Transfer cooked rice to a shallow wooden or nonreactive bowl (hangiri or large baking dish). Gradually drizzle the vinegar mixture over the hot rice while fanning and cutting the rice gently with a paddle or spatula to separate the grains and incorporate seasoning. Continue until evenly mixed. Cover with a damp towel and allow rice to cool to slightly warm (body temperature), about 15–20 minutes.

Prepare Fish and Fillings

Pat the tuna, salmon, and shredded crab dry with paper towels. Cut tuna and salmon into long thin batons about 1/4" x 1/4" x 3" for rolling. Julienne the cucumber, slice the avocado into thin strips, and thinly slice scallions. Keep fillings chilled until ready to assemble.

Make Spicy Mayo (if homemade)

If making spicy mayo from scratch: mix 1/2 cup mayonnaise with 1–2 tsp sriracha (adjust for heat) and 1/2 tsp lemon juice. Taste and adjust. Refrigerate until use.

Prepare Rolling Station

Place a bamboo rolling mat on your work surface and set a sheet of plastic wrap over the mat. Place one nori sheet shiny-side down on the plastic. Keep a small bowl of water nearby to wet your fingers to prevent rice sticking.

Spread Rice

Wet your hands and take about 3/4 cup of seasoned sushi rice. Gently spread the rice in an even layer over the nori, leaving a 1/2" (1 cm) bare border at the top edge. Press rice lightly so it adheres but do not mash.

Add Fillings

Along the bottom third of the rice (closest to you), lay a few strips of tuna and salmon side by side, a thin line of shredded crab, a few cucumber julienne, and a strip or two of avocado. Sprinkle the sliced scallions across the fillings. For a SEALIFE theme, you can arrange fish strips to peek out from the center.

Roll the Sushi

Lift the edge of the mat with your thumbs while holding the fillings in place with your fingers. Tuck the nori edge over the fillings and roll forward, applying gentle even pressure to form a tight cylinder. Continue rolling until you reach the exposed top border; dampen the bare edge with a little water to seal the roll.

Top & Finish

If desired, spread a thin layer of spicy mayo on top of the roll or pipe small dots. Drizzle unagi sauce in a thin line over the top. Sprinkle toasted sesame seeds and optional tobiko/masago. For an inside-out (uramaki) variation: after rolling, press lightly and then place rice-side down on a sheet of plastic, top with additional sliced salmon or tuna, and flip onto a tray so the fish is on top; then finish with sauces and seeds.

Slice the Roll

Using a very sharp knife, wet the blade with water and wipe between cuts. Cut the roll in half lengthwise if needed, then into 8 equal pieces with a swift single stroke per piece. Wiping and wetting the knife between slices prevents sticking and keeps clean cuts.

Plate

Arrange the 8 pieces on a serving platter. Garnish with microgreens or shiso, a sprinkle of lemon zest over the fish for brightness, and extra tobiko if using. Serve with pickled ginger, wasabi, and soy sauce on the side.

Consume sushi with raw fish immediately for best texture and safety. If you must store leftovers, wrap tightly and refrigerate for up to 24 hours; texture will degrade. Keep raw fish refrigerated separately until assembly.