Garden Roll Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff is mostly clear (about 6–8 rinses). Drain and place rice in a rice cooker or pot with 2.2 cups water. Let rest 30 minutes if using pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tablespoons rice vinegar, 1.5 teaspoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into rice with a cutting motion using a rice paddle or spatula until combined and slightly cooled to warm (do not mash). Fan rice while folding to help it cool and become glossy. Leave rice at room temperature, cover with a damp towel to keep moist.

Prepare nanohana (or substitute)

Bring a medium pot of salted water to a boil. Blanch 1 cup nanohana for 30–45 seconds until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and gently squeeze out excess water. Trim into 3–4 inch lengths for rolling.

Slice cucumber and avocado

Peel (optional) the English cucumber and cut into long thin batons about 1/4-inch thick, then lengthwise into 3–4 inch strips. Halve and pit the avocado, then slice into 3–4 lengthwise strips per half. Lightly brush avocado with a few drops of lemon or rice vinegar if desired to slow browning.

Prep pickled daikon & carrot

Drain pickled daikon and carrot, then pat dry and julienne into matchstick pieces about 3–4 inches long so they align with the roll length.

Season cherry tomatoes

Halve 8 cherry tomatoes. In a small bowl combine 1 teaspoon light soy sauce, 1 teaspoon mirin, 1/2 teaspoon sesame oil and 1/4 teaspoon ground black pepper. Toss tomato halves lightly with the dressing and let marinate 5–10 minutes while assembling rolls. Sprinkle with 1 teaspoon toasted sesame seeds before placing on rolls.

Prepare nori and mat

Place a bamboo sushi mat on your work surface and cover it with plastic wrap. Place one nori sheet shiny side down on the plastic-wrapped mat. Keep a small bowl of water nearby to wet fingers.

Spread rice

Wet your fingers and take about 3/4 cup of seasoned sushi rice. Spread the rice evenly over the nori, leaving a 1-inch strip at the top edge of the nori free of rice to seal the roll. Press rice firmly but gently to make an even layer about 1/4 inch thick.

Arrange fillings

About 1 inch from the bottom edge, line up: 3–4 shiso leaves (stacked), a small bundle of blanched nanohana, 2 cucumber batons, a few julienned pickled daikon & carrot, 2 avocado slices, and 2 seasoned cherry tomato halves (cut side up). Distribute evenly across the width of the rice so each roll will have the same filling.

Roll tightly

Lift the bottom edge of the mat and begin rolling away from you, tucking the fillings in with your fingers and using the mat to shape and tighten the roll. Roll until you reach the 1-inch rice-free nori edge. Moisten that bare nori strip lightly with water to seal the seam. Press gently along the roll to form a firm cylinder. Repeat with remaining nori sheets and fillings.

Slice and finish

Using a sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 pieces (depending on sheet size). Arrange on a plate. Garnish with any remaining shiso leaves and a drizzle of soy sauce for serving, or place soy sauce to the side for dipping.

Serve the Garden Roll at once, with extra pickled daikon on the side if desired. Offer soy sauce and optional wasabi or pickled ginger. Leftover rolls are best eaten the same day; store tightly wrapped in plastic in the refrigerator for up to 8 hours.