Moshi Special Roll Recipe

Rinse the rice under cold water in a fine-mesh strainer, stirring with your hand until the water runs clear (3–4 minutes). Drain 10–15 minutes.

Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a gentle boil over medium-high, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice cooks, whisk rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer cooked rice to a wide, shallow wooden or glass bowl. Gently fold in vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to avoid crushing grains. Fan rice or let cool to body temperature (do not refrigerate).

Prepare proteins and vegetables: slice tuna and salmon into long strips about 1/3" thick and 3–4" long. Shred crab if needed. Slice avocado lengthwise and remove pit; cut into 1/4" slices. Julienne cucumber and thinly slice green onion.

If you want a slightly spicy crab mix: combine shredded crab with 1 tablespoon mayonnaise and 1/2 teaspoon sriracha; mix gently and set aside.

Set up rolling station: place bamboo mat on work surface and cover with plastic wrap. Keep a small bowl of water nearby to wet your fingers (prevents rice sticking).

Place one nori sheet shiny side down on the plastic-covered mat. With wet fingers, spread a thin, even layer of sushi rice over nori leaving a 1/2" strip at the top edge uncovered.

Sprinkle a pinch of toasted sesame seeds lightly over rice. Flip the nori/rice so rice is facing down on the plastic.

Along the edge closest to you (on the seaweed side now facing up), arrange: a few strips of tuna, a couple strips of salmon, a line of the spicy crab (or plain crab), 3–4 avocado slices, and a small line of julienned cucumber. Add a few slices of green onion and a light sprinkle (about 1/2 tsp) of masago.

Lift the near edge of the mat, begin to roll away from you using the mat to shape a tight cylinder. Press gently but firmly so filling holds. Continue rolling until the seam seals; use a little water on the uncovered nori strip to help seal if needed.

Repeat for remaining nori sheets and fillings. Aim for 3–4 rolls depending on how much filling you place per roll.

If you prefer a sliced-top presentation: place roll seam-side down, cover with plastic wrap and press a thin layer of rice on the top of the roll. Turn roll over so rice faces down on plastic, carefully remove mat and plastic wrap from the bottom, then add thin slices of salmon or tuna across the top. (Optional step for 'special' look.)

Mix remaining mayonnaise with remaining sriracha (adjust heat to taste). Drizzle spicy mayo and unagi sauce over each roll. Sprinkle remaining masago and toasted sesame seeds on top.

Using a very sharp, dampened knife, slice each roll into 8 pieces. Wipe knife clean and dampen between cuts to keep clean slices.

Arrange on a platter with pickled ginger, wasabi and soy sauce on the side for dipping.