Hawaii Roll Recipe
Make Hawaii Roll 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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Sushi rice & seasoning
Fillings & roll assembly
Toppings & garnish
Tools & optional
Method
Sushi rice & seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold water, swirling with your hand until the water runs mostly clear (about 3–4 rinses). Drain 10–15 minutes. Combine rinsed rice and 480 ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit, covered, 10 minutes.
- 2
Season rice
While rice cooks, warm 60 ml rice vinegar with 2 tbsp sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Transfer cooked rice to a wide, shallow bowl or hangiri. Pour vinegar mixture evenly over rice and gently fold with a rice paddle or spatula using cutting and fanning motions to cool rice to near room temperature. Avoid smashing grains. Cover with a damp towel to keep moist until assembly.
Fillings & roll assembly
- 3
Prepare fillings
If using cooked shrimp, pat dry and slice each shrimp lengthwise into thin strips. Julienne the pineapple, cucumber and crab (if using). Slice the avocado and toss lightly with a few drops of lemon or rice vinegar to slow browning if desired. Mix 3 tbsp mayonnaise with 1 tsp sriracha (optional) to make spicy mayo; keep refrigerated until use.
- 4
Lay out nori and rice
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place one nori sheet shiny side down on the mat. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Grab about 3/4 to 1 cup of seasoned rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip bare at the top edge. Press rice gently so it adheres but grains remain distinct.
- 5
Add fillings and roll
On the rice-covered nori, arrange a row of fillings about 1 inch from the bottom edge: a few strips of pineapple, cucumber, avocado slices, and 3 pieces of shrimp or a small amount of crab. Drizzle a little spicy mayo (or plain mayo) and sprinkle a pinch of toasted sesame seeds. Lift the mat edge nearest you and begin to roll away from you, tucking the fillings with your fingers to form a tight cylinder. Press firmly but gently to seal. Moisten the top bare edge of nori with a little water and finish rolling to close the seam.
Toppings & garnish
- 6
Add pineapple top and nuts
Place the roll seam-side down on the mat. Arrange 2 thin pineapple slices along the top of the roll to cover; press gently so they adhere. Lightly brush the pineapple and roll with eel sauce or teriyaki glaze (about 1/2 tbsp per roll). Sprinkle the chopped toasted macadamia nuts over the pineapple and press gently so they stick to the sauce.
- 7
Slice the roll
Using a very sharp knife moistened with water, slice the roll into 8 equal pieces. Wipe the knife clean and wet again between cuts to ensure smooth slices that keep toppings in place. Arrange pieces on a plate, drizzle additional eel sauce if desired, and sprinkle with remaining sesame seeds.
- 8
Serve
Serve the Hawaii rolls immediately with soy sauce, pickled ginger and wasabi on the side.