8 Mellow Rollz Recipe
Make 8 Mellow Rollz 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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Rice and seasoning
Filling
Assembly & finishing
Method
Rice and seasoning
- 1
Rinse and cook rice
Place the 2 cups short-grain sushi rice in a fine mesh sieve and rinse under cold water, gently rubbing, until the water runs almost clear (about 2–3 minutes). Drain well. Transfer rice to a medium saucepan with 2 1/4 cups water. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 2
Season the rice
While rice rests, combine 3 tbs rice vinegar, 1 1/2 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting-and-fanning motions to cool and gloss the grains. Allow rice to come to near room temperature (about 15 minutes) before assembling so it won't wilt the nori.
Filling
- 3
- 4
- 5
Prepare cream cheese mixture
In a small bowl, soften 4 oz cream cheese (if not already). Stir in 1 tsp sesame oil and 1 tbs thinly sliced green onion until smooth. This adds a mellow, silky base to the roll.
- 6
Assembly & finishing
- 7
Lay out nori and rice
Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place one full nori sheet, shiny side down, on the mat. Wet your hands lightly with water to prevent rice from sticking. Using about half the rice (divide rice into two equal portions), spread a thin, even layer of rice over the nori leaving a 1-inch (2.5 cm) strip at the far edge free of rice.
- 8
Add fillings
Spread half of the cream cheese mixture in a horizontal line across the rice about 1 inch from the near edge. Layer avocado slices, a line of cucumber julienne, and smoked salmon strips on top of the cream cheese. Sprinkle lightly with black sesame seeds and a pinch of toasted white sesame seeds for contrast.
- 9
Roll the sushi
Lift the near edge of the mat and begin to roll tightly away from you, tucking the fillings in as you go. Apply gentle pressure with the mat to form a firm, even roll. When you reach the exposed nori edge, wet it with a little water to seal. Repeat assembly with the second nori sheet and remaining ingredients to make a total of 2 rolls. Each roll will yield 4 pieces for a total of 8 Mellow Rollz.
- 10
Slice and finish
Using a very sharp knife moistened with water (wipe and re-moisten between cuts), slice each roll into 4 even pieces. Arrange pieces on a serving plate. Garnish with additional toasted sesame seeds, any remaining green onion, and a light drizzle of soy sauce if desired. Serve with pickled ginger and wasabi on the side.
- 11
Storage
If not serving immediately, cover the rolls with plastic wrap and store in the refrigerator for up to 24 hours. Note: rice will firm up and texture will change over time.
