4 Mellow Rollz Recipe

Rinse and cook

Rinse 1 cup short-grain sushi rice under cold water, swishing until the water runs clear (about 2–3 minutes). Drain. Combine rinsed rice and 1.25 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon fine sea salt briefly in a small bowl (microwave 10–15 seconds) and stir until dissolved. Transfer cooked rice to a shallow bowl or wooden hangiri if available. Gently fold in the vinegar mixture using a rice paddle or spatula, fanning the rice as you fold to help it cool and become glossy. Keep rice covered with a damp towel until ready to use.

Prepare the smoked salmon: if slices are large, cut into long strips roughly 1/2–3/4 inch wide so they lay easily in the roll (you should have enough for 2 rolls worth per 3 oz).

Slice half an avocado lengthwise, remove the pit, peel, and cut into thin long slices. Toss slices gently with a few drops of rice vinegar or lemon juice if desired to prevent browning.

Cut half an English cucumber lengthwise, scoop or scrape out seeds with a spoon, then cut into long matchsticks about 1/4 inch thick.

Thinly slice green onion on the bias and soften 2 tablespoons cream cheese by leaving at room temperature for 10 minutes; if needed, microwave 5 seconds to loosen.

Place a bamboo mat on a work surface and wrap it with plastic wrap to prevent rice sticking. Place one nori sheet shiny side down on the mat (if using half-sheets, overlap two to make full-size). Wet your fingers in the small bowl of water to keep rice from sticking.

Scoop about 3/4 to 1 cup of seasoned sushi rice into your hands and gently spread it in an even layer over the nori, leaving a 1-inch strip along the far edge free of rice for sealing. Press the rice down firmly but gently so it holds together; aim for about 1/4 inch thickness.

Spread 1 tablespoon softened cream cheese in a thin strip across the center of the rice. Arrange half of the smoked salmon strips (approx. 1.5 oz worth), a few avocado slices, cucumber matchsticks and a sprinkle of sliced green onion across the cream cheese. Do not overfill — keep a neat line so the roll will close.

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in with your fingers. Press firmly with the mat to shape the roll into a tight cylinder. Continue rolling until the seam meets; press the seam closed with a little water if needed. Repeat with the second nori sheet and remaining ingredients to make the second roll.

If you prefer a mellow, slightly sauced top, mix 1 tablespoon mayonnaise with 1/2 teaspoon sriracha. Lightly brush or drizzle this on the outside of each roll, then finish with 1 tablespoon unagi (eel) sauce drizzled over top and 1/2 teaspoon toasted sesame seeds sprinkled for flavor and appearance.

Using a sharp knife dipped in the small bowl of water and wiped dry between cuts, trim the ends of each roll and slice each roll into 6–8 pieces (for a total of about 12–16 slices). For 4 mellow rollz as a serving concept, serve 4 larger slices per person or present 4 total pieces if that is the portion desired — recommended: 4 rolls = 2 full rolls cut into 8 pieces each; adjust to your intent.

Arrange the roll pieces on a plate. Garnish with pickled ginger, a small dab of wasabi if using, and any remaining unagi sauce. Serve immediately with soy sauce for dipping.

Leftovers: Keep chilled wrapped tightly in plastic for up to 24 hours; rice will firm and nori soften.