Ask About Our Special Roll Recipe

Cook and Season Rice

Rinse 2 cups (uncooked) short-grain sushi rice until water runs clear. Cook according to your rice cooker or stovetop method to yield about 4 cups cooked rice. While rice cooks, mix 6 tbs rice vinegar seasoning (3 tbs rice vinegar + 2 tbs sugar + 1 tbs salt warmed until dissolved). Transfer hot rice to a large wooden or plastic bowl, gently fold in the seasoning with a wooden paddle or spatula to coat evenly, and fan rice while mixing to cool to body temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying.

Make spicy mayo by mixing 4 tbs mayonnaise with 1 tsp sriracha (adjust heat to taste). Slice avocado into thin lengthwise slices and toss immediately with a few drops of rice vinegar or a pinch of salt to prevent browning. Julienne cucumber into long thin strips. Cut sushi-grade tuna into long 1/4-inch strips or, if making a spicy tuna mixture, finely dice 1 cup tuna and fold with half the spicy mayo (about 2 tbs) until evenly coated. Toast 2 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; let cool.

If using soy paper: place soy paper sheets on a dry surface; they are ready to use. If substituting with cucumber: take a sharp vegetable peeler and shave long thin sheets lengthwise from the cucumber, leaving very thin, pliable strips. Pat dry with paper towel to remove excess moisture. If using rice paper: briefly dip each sheet in warm water (1–2 seconds) to soften, then lay flat on plastic-wrapped bamboo mat. If using thin omelette: make a thin crepe-like omelette from beaten eggs cooked in a nonstick pan, cool, and use as the wrap.

Place a bamboo mat covered with plastic wrap on your work surface. Lay one soy paper sheet (or chosen substitute) shiny side down on the plastic. Wet your hands in the small bowl of water to prevent rice sticking. Take about 3/4 cup seasoned sushi rice and evenly spread a thin layer (about 1/4 inch) over the soy paper, leaving a 1-inch border at the far edge (opposite you) to seal. If your roll uses nori inside: place nori on top of rice before adding fillings (use nori when you want a traditional inner seaweed layer).

Across the near edge of the rice, arrange fillings in a line: 2–3 strips of tuna (or 1/4 cup spicy tuna), 2–3 avocado slices, and a few cucumber julienne. Drizzle a little spicy mayo (about 1 tsp per roll) over the filling and sprinkle with toasted sesame seeds. Do not overfill—aim for a compact line of ingredients.

Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the filling tightly with your fingers as you roll. Apply firm even pressure to shape a tight cylinder. When you reach the 1-inch uncovered edge of soy paper, wet it lightly with water to help seal the seam. Continue to press gently with the mat for 10–15 seconds to set shape.

Using a very sharp knife moistened with water, cut each roll in half lengthwise if desired for presentation, then slice into 8 equal pieces (wipe the knife between cuts with a damp towel to keep slices clean). Arrange pieces on a platter, garnish with extra spicy mayo drizzles, sesame seeds, pickled ginger, wasabi, and serve with soy sauce or tamari.