Bluefin Redwave Roll Recipe

Rinse and cook rice

Rinse the short-grain rice in cold water until the rinse runs nearly clear (about 4–6 rinses). Drain and place rice in a rice cooker or pot with 360 ml water. Let rest 30 minutes if time allows, then cook according to your rice cooker or bring to a simmer, cover, and cook 12–14 minutes on low, then let rest covered off heat 10 minutes.

Season rice

While the rice cooks, combine rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a large shallow wooden or plastic bowl. Gently fold in the vinegar mixture with a rice paddle using cutting-and-fanning motions to cool the rice to near room temperature. Cover with a damp towel to keep moist until assembling.

Prepare crab mayo

In a small bowl, gently combine picked rock crab meat with 3 tbsp mayonnaise. Season very lightly with a pinch of salt and a few drops of soy sauce if desired. Keep chilled.

Prepare tuna and produce

Using a sharp knife, slice the bluefin tuna into long 1/4" strips suitable for rolling across the center of the sushi. Slice avocado and cucumber into similar-length batons. Keep each component separate and ready at the assembly station.

Lay out nori and rice

Place a nori sheet shiny side down on the prepared plastic-wrapped bamboo mat. Wet your hands lightly with water mixed with a little rice vinegar to prevent sticking. Take about 1 heaping cup (approx. 150 g) of sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) border at the top edge of the nori free of rice.

Add fillings

Across the center of the rice (closest to you), lay a line of crab-mayo mixture about 1" (2.5 cm) thick. Place 3–4 strips of bluefin tuna on top of the crab mayo. Add a row of avocado batons and cucumber batons alongside the crab/tuna so each bite contains all components.

Roll the sushi

Using the mat, lift the edge closest to you and roll forward, tucking the fillings in tightly and applying gentle even pressure to form a compact roll. Continue rolling until the exposed nori border seals the roll. Give one firm squeeze along the length of the roll (don’t crush) to set shape. Repeat with remaining nori sheets and fillings to make 3–4 rolls.

Top with tuna and garnishes

If you prefer a 'Redwave' style top, thinly slice additional bluefin tuna and lay it over the top of each roll (optional: brush very lightly with a neutral oil or warmed soy for sheen). Spoon small dollops of daikon oroshi along the top of the roll where it will be sliced. Scatter arare evenly for crunch. Sprinkle yuzu zest and toasted sesame seeds. Nestle thin slices of wasabi pickles on top or to the side of each slice as a piquant accent.

Slice rolls

With a very sharp, slightly wetened knife, trim the ends of each roll and slice into 8 equal pieces. Wipe the knife between slices to maintain clean cuts and prevent crushing.

Arrange slices on a platter, garnish with extra arare and yuzu zest as desired. Serve immediately with soy sauce and pickled ginger on the side. Provide small portions of wasabi pickles with each serving for additional heat.