Caterpillar Roll Recipe
Make Caterpillar Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi rice & seasoning
Roll filling
Toppings & garnish
Method
Sushi rice & seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs mostly clear (about 3–4 minutes). Drain and transfer to a rice cooker or heavy-bottomed pot. Add 2.25 cups water. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, combine 4 tablespoons rice vinegar, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a large shallow bowl (preferably wooden sushi oke). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula to cool and coat the grains. Fan the rice as you fold to give it a glossy finish. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).
Roll filling
- 3
Prepare fillings
Shred or slice the crab sticks into long strips and toss with 3 tablespoons Japanese mayonnaise to make a crab salad. Cut cucumber into long thin batons (about 1/4-inch thickness). If using eel or tempura shrimp, make sure they are cut to the length of the roll. Slice the 2 ripe but firm avocados in half, remove pits and peel; keep these halves for exterior slicing later. Reserve the 2 additional avocados listed for exterior separately if using four total avocados.
- 4
Prepare nori & rice layer
Place a bamboo sushi mat on a work surface and cover with plastic wrap to prevent sticking. Lay 1 full nori sheet shiny-side down on the mat. With wet fingers, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice. Press rice firmly but gently to form an even layer about 1/4-inch thick.
- 5
Assemble roll
Flip the nori so rice faces down (optional for inside-out roll: rice out). If you flipped, sprinkle toasted sesame seeds on the rice now (optional). On the middle of the nori (or rice side if inside-out), arrange a 1–2 inch lengthwise row of crab-mayo mixture, cucumber batons and optional eel or shrimp. Place one strip of avocado if you prefer some inside as well. Using the mat, lift the near edge and tightly roll the nori over the filling, pressing gently to form a cylinder. Continue rolling until sealed. Repeat to make 3–4 rolls (depending on rice distribution).
Toppings & assembly
- 6
Slice avocado for caterpillar top
Take the reserved 2 avocados for exterior (ripe but firm). Halve, pit and peel them. On a cutting board, slice each avocado half lengthwise into very thin, even slices (the thinner the better for a smooth look). Keep slices together in original order so they fan neatly.
- 7
Top rolls with avocado
Place a sheet of plastic wrap over the bamboo mat. Put one roll on the mat and lay avocado slices overlapping along the top of the roll so they cover the entire length, slightly overlapping like scales. Lift the mat (with plastic) and gently press the avocado onto the roll so it adheres; the heat and stickiness of the rice help hold it. Repeat for each roll.
- 8
Chill briefly
Wrap each finished roll tightly in plastic wrap and chill in the refrigerator 10 minutes to help set the avocado and make slicing cleaner.
- 9
Slice and finish
Remove plastic wrap. Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 8 equal pieces (about 1-inch thick). Arrange pieces on a platter in a line so the avocado topping arches — this creates the caterpillar look. Drizzle 1 tablespoon unagi sauce over each roll (adjust amount; total about 4 tablespoons per 4-roll batch). Garnish with toasted sesame seeds if using. Serve with soy sauce, wasabi and pickled ginger.