Roll Signature Mo.shi Recipe

Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear (3–5 minutes). Drain and place rice in a rice cooker with 2.25 cups water. Cook according to rice cooker instructions; if using stovetop, bring to a boil, then simmer covered on low for 12–15 minutes, then rest 10 minutes off heat.

While rice cooks, combine rice vinegar, sugar and salt in a small saucepan over low heat and stir until sugar and salt dissolve. Do not boil. Remove from heat and cool to room temperature.

Transfer cooked rice to a large, shallow non-reactive bowl (a hangiri if available). Gently fold the vinegar mixture into the rice using a cutting-and-fanning motion to avoid mashing the grains. Fan or allow to cool to slightly warm (body temperature). Cover with a damp towel to keep moist.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside to cool.

Slice sashimi-grade salmon and tuna into thin strips suitable for layering on the roll (about 1/8–1/4 inch thick and length of the nori). Keep fish chilled until assembly.

Peel, pit and slice the avocado into long thin slices. Julienne the cucumber and shred the crab stick. Mix shredded crab with 1 tablespoon mayo and 1 teaspoon soy sauce for a lightly dressed kani mix.

Make spicy mayo by stirring together 3 tablespoons mayonnaise with 1 teaspoon sriracha. Adjust heat to taste. Reserve remaining mayo for garnish.

Have soy sauce, ponzu, eel sauce, wasabi and yuzu kosho ready in small bowls for finishing and serving.

Wrap your bamboo mat with plastic wrap to prevent sticking. Place one full nori sheet shiny side down on the wrapped mat.

With wet hands (to prevent rice sticking), evenly spread about 1/2 cup of prepared sushi rice across the nori, leaving a 1-inch strip along the far edge without rice for sealing. Press rice gently to an even 1/4-inch thickness. Sprinkle a pinch of toasted sesame seeds over the rice.

Carefully flip the nori and rice so the rice side is facing down on the mat (nori up). This creates an inside-out roll so sashimi can be layered on top after rolling.

Place a line of dressed kani (crab mix) about 1 inch from the near edge of the nori, then a few strips of cucumber, avocado slices, and a scattering of green onion and microgreens.

Begin rolling by lifting the near edge of the mat, tucking the nori over the fillings and rolling firmly but gently to form a compact cylinder. Use the mat to tighten the roll; do not squeeze so hard that the roll is flattened. Seal the exposed nori edge with a little water.

Place the roll seam-side down. Repeat to make remaining rolls (you should get about 3–4 rolls total depending on thickness).

Lay thin slices of salmon and tuna alternating across the top of each roll, overlapping slightly to fully cover the rice. Use the mat to press the sashimi gently into the rice to adhere. Trim ends for a clean edge.

Mix 1 tablespoon mayonnaise with a little eel sauce (about 1 teaspoon) and brush or drizzle lightly over the sashimi. Drizzle additional eel sauce and ponzu around the plate for flavor contrast. Dot small amounts of yuzu kosho along the top (or sprinkle togarashi) for a citrus-chile lift.

Sprinkle toasted sesame seeds over the top and arrange pickled ginger and a small dollop of wasabi on the side. Optionally add microgreens for color.

Using a very sharp knife moistened with warm water, slice each roll into 8 equal pieces. Wipe the knife between cuts to keep slices neat.

Serve immediately with soy sauce and ponzu on the side.