Select Sushi Rolls Recipe

Prepare sushi rice

Rinse 2 cups short-grain sushi rice under cold water until water runs almost clear. Cook according to package directions or in a rice cooker with 2.25 cups water. While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small pan just until dissolved; cool. When rice is cooked, transfer to a wooden or nonmetal bowl and fold in the vinegar mixture gently with a rice paddle, fanning to cool to body temperature. Cover with a damp cloth.

Make spicy tuna filling

Dice 8 oz sushi-grade tuna into small cubes. In a bowl combine tuna with 3 tbs Japanese mayo, 1 tbs sriracha (adjust to heat), and 2 tbsp thinly sliced scallions. Taste and adjust seasoning; refrigerate until ready.

Assemble classic spicy tuna roll

Lay a sheet of nori shiny-side down on the bamboo mat. Wet your hands in the vinegar-water bowl and spread ~3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered. Flip the nori so rice faces down (for inside-out roll) or keep rice out (for traditional roll). On the lower third, lay ~2 tbsp cucumber julienne and 3-4 tbsp spicy tuna mixture in a line. Use the mat to roll firmly but gently, sealing the top strip with a little water. Let rest seam-side down for 1 minute, then use a sharp wet knife to slice into 6-8 pieces, wiping the knife between cuts.

Plate and garnish

Arrange rolls on a plate with pickled ginger, wasabi and soy sauce. Sprinkle a few microgreens or chives and a pinch of black sesame seeds over the roll. Serve immediately.

Prepare components

If using tempura shrimp, have 4 tempura shrimp drained and slightly warm. Slice 1 avocado lengthwise into thin slices and prepare 4 oz shredded crab mixed lightly with a teaspoon of mayo and a pinch of salt. If using cream cheese, cut into thin strips.

Assemble specialty roll (inside-out)

Place nori on bamboo mat and cover with ~3/4 cup sushi rice spread evenly. Flip so rice faces out. On the nori, place a line of shredded crab, a tempura shrimp (or two halves laid together), a strip of cream cheese (optional) and a couple slices of avocado. Roll tightly using the mat and seal. Place seam-side down.

Top and finish

Slice into 6-8 pieces with a wet sharp knife. Drizzle each piece lightly with 2 tbs spicy mayo (distributed across the roll) and 2 tbs unagi sauce. Sprinkle 1 tsp black sesame seeds and 2 tbsp tempura flakes for crunch. Add a tiny drizzle (optional) of toasted sesame oil for aroma and a light dusting of lemon zest if using.

Chef plating

Arrange on a platter for Late Night Happy Hour with additional ginger and wasabi. Garnish with microgreens and an extra curl of avocado for visual appeal.

Provide small bowls of soy sauce, pickled ginger and wasabi at the table. Use pickled ginger between bites to cleanse the palate. Keep toasted sesame oil and additional scallions or microgreens available to finish rolls according to guest preference.

Keep a bowl of water with a splash of rice vinegar nearby to wet hands and the knife when cutting to prevent sticking. Use the bamboo mat wrapped in plastic to roll tightly and a very sharp knife for clean cuts. Yield: makes approximately 12–16 pieces total (two full rolls), suitable for 2–3 people as a Late Night Happy Hour selection.