Crab, cucumber, spicy tuna smoked salmon, guacamole and jalapeño

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then cover and reduce heat to low for 20 minutes.

Rinse and Cook

Once cooked, transfer the rice to a large bowl. In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Gently fold this mixture into the rice with a spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.

Season the Rice

Peel and slice the cucumber into thin strips, approximately 1/4 inch wide.

Prepare Cucumber

If not pre-prepared, mix diced raw tuna with spicy mayo (mayonnaise mixed with sriracha) to create the spicy tuna filling.

Prepare Spicy Tuna

Wash and slice the jalapeño into thin rounds, removing seeds if you prefer less heat.

Slice Jalapeño

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Lay the Nori

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Spread the Rice

In the center of the rice, add a line of crab meat, cucumber strips, spicy tuna, smoked salmon, a dollop of guacamole, and jalapeño slices.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Continue rolling until the nori edge seals to the rice.

Roll the Sushi

Use a sharp, wet knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Slice the Roll

Sprinkle sesame seeds over the sliced rolls and serve with soy sauce and wasabi on the side. Enjoy your Panda Roll!

panda roll (r)

Recipe information

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