Highroller Recipe

Rinse the sushi rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice is resting, heat rice vinegar, sugar and kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula, fanning the rice to cool quickly and give a glossy finish. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

Prepare sashimi

Using a very sharp knife, slice the salmon and yellowtail into long, thin slices about 1/8–1/4 inch thick and 3–4 inches long (for layering on the roll). Keep fish chilled on a plate over ice until ready to use.

Bay scallops

Pat scallops dry. Heat a small nonstick skillet over medium-high and add 1 tsp neutral oil. Sear the bay scallops for 20–30 seconds per side until just opaque and with a faint golden edge; remove and cool. Alternatively, you may use them raw if sashimi-grade—if raw, keep chilled.

Blue crab

If using pre-cooked blue crab meat, gently pick through to remove shells and lumps. Toss with 1/2 tsp lemon juice and a pinch of salt. Keep chilled.

Tekka spicy tuna

If you have pre-made tekka spicy tuna, keep chilled. To make quickly: finely dice 3 oz sushi-grade tuna and mix with 1 tsp Japanese mayonnaise and 1 tsp sriracha (adjust heat to taste). Chill until assembly.

Slice avocado into thin slices and julienne the cucumber. Keep all components ready and chilled.

Lay a bamboo mat on a work surface and place a sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic.

Wet your hands with water (and a little rice vinegar if desired) to prevent sticking. Spread about half of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip uncovered at the top edge. Use gentle but firm pressure to create an even layer about 1/4 inch thick.

Flip the nori and rice so the rice side is down on the plastic (rice-out roll). Arrange a strip of sliced salmon, a strip of yellowtail, a line of blue crab meat, a small mound of tekka spicy tuna, a few seared scallops (halved if large), a few avocado slices and a thin line of julienned cucumber across the nori about 1 inch from the bottom edge.

Using the bamboo mat, lift the near edge and roll firmly but gently over the filling to form a tight cylinder. Continue rolling until sealed; use the uncovered nori strip to seal the roll (a few drops of water on the edge help).

Wrap the completed roll in plastic wrap and press gently to compact and meld the layers for 1–2 minutes. Chill in the refrigerator 5–10 minutes to firm before slicing for cleaner cuts.

Unwrap the roll and, using a very sharp wet knife (wipe blade between cuts), slice the roll into 8 equal pieces. Clean blade between each cut for neat slices.

Arrange the pieces on a serving plate. Top each piece with a small piece of salmon or yellowtail and a dab of tekka spicy tuna or a few flakes of blue crab as desired. Sprinkle a little masago or tobiko, sliced scallions, and a light drizzle (about 1/8 tsp per 8 pieces total) of toasted sesame oil over the top.

Mix remaining Japanese mayonnaise and sriracha (about 1 tsp mayonnaise + 1/2 tsp sriracha) and either dot on top or serve on the side for an additional spicy mayo. Serve with soy sauce, wasabi and pickled ginger.