Hawaii Roll (6 Pcs) Recipe

Rinse the rice under cold running water in a bowl or sieve until the water runs almost clear (about 3–4 rinses) to remove excess starch.

Combine rinsed rice and 180 ml water in a small pot with a tight-fitting lid (or rice cooker). Let soak 20–30 minutes if time allows for better texture.

Bring to a simmer over medium heat, then reduce to low, cover, and cook 12–15 minutes (or follow rice cooker instructions) until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer hot rice to a shallow bowl or wooden hangiri. Gently fold in the seasoned vinegar with a cutting motion to avoid mashing the grains. Fan or let cool to slightly warm (about 20–25°C / 68–77°F). Keep rice covered with damp cloth until assembling.

Prepare fillings: cut cooked shrimp or imitation crab into long thin strips. Cut pineapple into thin strips roughly 1/4" wide. Cut cucumber into similar thin strips and remove seeds if necessary.

Mix the Japanese mayonnaise and sriracha (if using) in a small bowl until smooth. Toss the toasted sesame seeds into the mayo mixture or reserve for sprinkling.

Place a bamboo sushi mat on a work surface and optionally cover it with plastic wrap for easy cleanup. Lay the nori sheet shiny side down on the mat.

Wet your hands with water (mixed with a little rice vinegar to prevent sticking) and take about 3/4 cup of sushi rice. Spread the rice evenly over the nori leaving a 1/2" (1.5 cm) strip at the far edge without rice to seal the roll. Press rice gently to form an even layer about 3–4 mm thick.

Spread a thin line (about 1 tablespoon) of the spicy mayo along the center of the rice-covered nori.

Place the shrimp or crab strips, pineapple strips and cucumber strips in a neat line across the rice (about 1–1.5 cm from the near edge). Do not overstuff; this recipe yields one roll that cuts into 6 pieces.

Lift the near edge of the mat and nori and begin to roll away from you, using the mat to tuck and shape the filling into a tight cylinder. Roll until the open edge of the nori meets the rice-free margin; press to seal. If needed, wet the margin lightly to help adhesion.

Gently press the rolled sushi in the mat to firm it, shaping into a clean cylinder. Let rest seam-side down for 1–2 minutes.

Using a sharp, wet knife (dip and wipe between cuts to prevent sticking), cut the roll into 6 even pieces. Clean the knife between cuts for clean slices.

Arrange pieces on a plate, drizzle or dot remaining spicy mayo if desired, and sprinkle toasted sesame seeds over the roll.

Serve the Hawaii Roll with soy sauce, pickled ginger and a small amount of wasabi on the side.

Consume promptly for best texture — within 1–2 hours. Leftover sushi can be refrigerated up to 24 hours but rice will harden.