American Dream Roll Recipe

Rinse the sushi rice in cold water until the water runs clear (about 3–4 rinses). Drain well.

Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden spatula or rice paddle while fanning the rice to cool—do not smash the grains. Continue until rice is sticky but each grain is separate. Cover with a damp towel and keep at room temperature (do not refrigerate).

Slice the tuna and salmon into long thin strips (about 1/4" x 2.5" x 1/4"). For safety and best texture, chill the fish briefly before slicing and use a very sharp knife. Optionally toss fish with 1 tsp lime juice and a pinch of salt to brighten flavor.

Cut the avocado in half, remove pit, peel and slice into long thin slices about the same length as the fish strips.

Cut the cucumber lengthwise, remove seeds with a spoon, then slice into long thin sticks (julienne) about 1/4" thick.

Make spicy mayonnaise: in a small bowl combine light mayonnaise and sriracha. Taste and adjust heat—start with 1 tablespoon sriracha and add more if desired. Reserve about 2 tablespoons for spreading inside the roll and 1 tablespoon for drizzling/garnish.

Place a plastic-wrapped bamboo mat on your work surface. Put one nori sheet on the mat shiny-side down (if applicable). Wet your hands lightly to prevent rice sticking.

With a rice paddle or spoon, spread about half of the prepared sushi rice evenly over the nori leaving a 1/2"–3/4" bare at the top edge. Press rice gently but firmly to create an even layer (do not compress too much).

Spread ~1 tablespoon of the spicy mayonnaise in a thin line across the middle of the rice on the nori (this will be the interior spicy element).

Arrange half of the tuna strips, half of the salmon strips, several avocado slices and cucumber sticks across the rice where you placed the spicy mayo. Keep the fillings fairly centered and even.

Lift the mat edge closest to you and begin to roll away from you, using the mat to apply even pressure. Tuck the filling in as you roll to form a tight cylinder. Seal the roll by moistening the bare nori edge with a little water and finishing the roll. Repeat with the second nori sheet and remaining ingredients to make two rolls (about 10 pieces total when sliced).

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice each roll into 5 equal pieces (for 10 pieces total). Clean the knife between cuts to keep slices neat.

Arrange the pieces on a platter. Drizzle remaining spicy mayonnaise over the top or dot each piece with a small amount. Sprinkle toasted sesame seeds and optional masago/tobiko over the rolls for color and texture.

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