Toro Special Recipe

Season rice

If you haven't already, cook short-grain sushi rice to yield about 3 cups cooked. While warm, fold in sushi vinegar (about 3 tbs rice vinegar + 1 tbs sugar + 1 tsp salt dissolved) until well combined. Spread rice in a shallow tray to cool to room temperature, fanning to give a glossy finish.

Prepare fillings: thinly slice the toro into long strips roughly 1/4" thick and 3–4" long. Shred the imitation crab. Slice the avocado thinly and toss lightly with a few drops of lemon to prevent browning. Julienne the cucumber and set all fillings ready.

Make spicy mayo: mix Japanese mayonnaise (3 tbs) with sriracha (1 tsp) and 1/2 tsp sesame oil; taste and adjust heat. Reserve 1–2 tbs for inside the roll and the rest for drizzling.

Prepare mat and nori

Wrap your bamboo mat in plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the mat (if using half-sheets, use two half-sheets overlapping slightly). Wet your hands to prevent rice from sticking.

Spread rice: With wet hands, grab about 1/2 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1/2" strip at the top edge without rice to seal the roll. Press rice gently to an even 1/4" thickness.

Flip for inside-out finish (optional): For an inside-out roll (rice outside), place a sheet of plastic wrap over the rice, flip the nori so rice is down on the plastic, then remove plastic from rice surface. If keeping nori outside, skip this step.

Add fillings: Along the bottom third of the nori, arrange a line of shredded crab (about 2/3 oz per roll), cucumber julienne, avocado slices, and a small drizzle (about 1/2 tbs) of the spicy mayo. Lay 3 strips of toro across the top of the fillings so some toro will be inside the roll and some used as topping later if desired.

Roll tightly: Using the bamboo mat, lift the edge nearest you and roll away while pressing gently but firmly to form a tight log. Seal the bare nori edge with a little water and finish rolling. Let rest seam-side down for 1 minute to set.

Top with toro: If you left some toro for topping, thinly slice additional toro and lay across the top of the roll. Gently press the mat over the roll to adhere the toro to the rice, then remove mat and plastic.

Slice: With a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 pieces. Clean the knife between cuts for clean edges.

Drizzle & garnish: Drizzle unagi sauce (about 1/2 tbs per roll, total 3 tbs) and remaining spicy mayo over the pieces. Sprinkle toasted sesame seeds and sliced scallions. Add microgreens or shiso leaves on top of a few pieces if using.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side.