Champagne Roll Recipe

Rinse the short-grain rice under cold water in a fine mesh sieve, stirring with your hand, until the rinse water runs clear (about 3–5 minutes). Drain 10–15 minutes.

Combine rinsed rice and 1.8 cups water in a rice cooker or heavy pot. Cook according to your cooker’s instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (wooden hangiri if available). Evenly drizzle the vinegar mixture over the rice and cut/fold with a rice paddle to mix and cool. Fan the rice as you fold to develop shine. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

In a small bowl combine mayonnaise, light soy sauce, lemon juice, rice vinegar, mirin, sesame oil, sugar and grated ginger. Whisk until smooth and sugar dissolves. Taste and adjust acidity or salt. Add sriracha or togarashi if you want a touch of heat. Refrigerate until assembly.

Prepare your workspace: a bamboo mat lined with plastic wrap, a sharp wet knife and a bowl of water. Slice the salmon for outer wrap very thinly (if not pre-sliced).

Place one nori sheet shiny-side down on the mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge without rice.

Turn the nori so the rice side is up (you will invert when finishing) or leave rice down if you plan to wrap with salmon outer layer later—choose the method below for best finish.

Along the near edge of the nori (closest to you), lay 3 thin scallop slices evenly, a few strips of salmon (about 30 g per roll length), and a small line (about 2 tablespoons/0.5 cup packed) of julienned cucumber. Add a light drizzle (about 1 tsp) of Miku sauce over the filling.

Using the bamboo mat, roll the nori tightly over the filling, pressing gently to form a compact cylinder. Seal the far uncovered nori edge with a little water to close. Place the roll seam-side down on the mat.

Lay overlapping slices of the very thin salmon on a piece of plastic wrap to form a sheet slightly longer than the roll. Brush a thin layer (about 1 tsp per roll) of Miku sauce onto the salmon sheet to flavor and help adhesion.

Place the rice-side roll on top of the salmon sheet and, using the plastic wrap, carefully wrap the salmon around the roll so the salmon completely covers the rice exterior. Twist ends of plastic wrap to tighten and shape. Chill wrapped roll in refrigerator 5–10 minutes to set.

Remove plastic wrap and transfer roll to cutting board. Wet a very sharp knife with water and wipe between cuts. Slice the roll into 8 equal pieces (about 1-inch thick).

Using the back of a small spoon or a small melon baller, place about 1/2 teaspoon of golden tobiko on top of each sushi piece. Arrange a thin scallop slice or microgreens on some pieces as garnish. If desired, pipe a small dot of Miku sauce on each for extra flavor.

Arrange the 8 Champagne Rolls on a chilled plate. Garnish with microgreens or chives and serve with pickled ginger, wasabi and additional Miku sauce on the side. Serve immediately.

Estimated serving: 8 pieces total (serves 2–3 as part of a sushi course).