4-hand Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (about 4–6 rinses) to remove excess starch.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to very low heat, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Remove from heat and let cool slightly.

Transfer hot rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture using a rice paddle in a slicing motion to coat grains while fanning the rice to cool quickly to body temperature. Cover with a damp towel and keep at room temperature until assembly (no longer than 1 hour).

Pat the sashimi-grade yellowtail, sea bream and toro dry with paper towels. Keep chilled until ready to assemble. Slice any thicker pieces into 1/8"–1/6" (3–4 mm) thin slices suitable for topping.

If using fresh crab, pick meat clean of shells and cartilage. Mix the crab meat with Japanese mayonnaise (reserve a small swirl for finish) and fold in the finely sliced scallion. Adjust salt very lightly — crab is delicate.

Julienne the cucumber into long thin matchsticks, remove seeds so they do not release water into the rice.

Prepare nori by placing 1 sheet on the bamboo mat (shiny side down). If sheets are too large for a 4-piece roll, cut each sheet in half crosswise to make 2 rectangles.

Spread rice

With damp hands, take about 1 cup of prepared sushi rice and evenly press a thin layer (about 1/4" thick) onto the nori rectangle, leaving a 1/2" border at the top edge free of rice to seal.

Add cucumber and crab

Place an even strip (about 1.5–2 tbsp) of the crab-mayo mixture across the rice near the bottom third, then add a thin line of cucumber matchsticks on top of the crab to provide crunch.

Roll tightly

Using the bamboo mat, lift the bottom edge of the nori and rice over the filling and roll forward, tucking to form a tight cylinder. Use gentle but firm pressure so the roll holds shape. Seal the top border with a little water if needed.

Top with four proteins

Place the roll seam-side down. Lay overlapping thin slices of yellowtail, sea bream, and toro along the top of the roll so they cover it lengthwise; arrange to create an attractive layered mosaic (for example: yellowtail + sea bream + toro offset). Press very gently so the fish adheres to the rice.

If you prefer distinct pieces rather than one long roll, wrap plastic around the roll and refrigerate 10–15 minutes to firm up before slicing.

Slice

With a very sharp knife moistened with water (or a little rice vinegar) and wiped dry between cuts, slice the roll into 8 equal pieces. Clean the knife between cuts to preserve clean edges and avoid tearing the fish.

Plate the pieces in a line or circle. Spoon a small dot (about 1/4 tsp) of reserved Japanese mayo on a few pieces, sprinkle masago lightly over the mayo and on other pieces for color. Garnish with microgreens or shiso leaves and a light dust of lemon zest. If desired, brush a hair of toasted sesame oil on the fish for shine and aroma (use sparingly).

Serve immediately with soy sauce, wasabi and pickled ginger on the side. Recommend one to two pieces per person as part of a larger set menu; as a plated course, divide 8 pieces among 4 diners (2 pieces each).

Leftover slices (if any) are best consumed within 24 hours refrigerated; do not freeze. Keep wrapped to prevent drying.