JADE ROLL Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until water runs almost clear (about 2–3 minutes). Drain 10 minutes. Combine rinsed rice and 1.75 cups water in a heavy-bottomed pot or rice cooker. If using stovetop, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, whisk together 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt until dissolved. Transfer hot rice to a wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a wooden spatula in cutting motions to avoid smashing grains. Fan the rice as you fold to cool to body temperature (about 10 minutes). Keep covered with a damp towel.

Prepare nori

If desired, lightly brush nori sheets with 1 tsp sesame oil on the shiny side — this gives flavor and helps prevent sogginess. Keep nori sheets flat under a damp towel until ready to use.

Prepare the avocado: halve, pit and scoop avocado flesh. Slice into thin strips or mash slightly depending on texture desired (for a creamy layer, mash with a pinch of salt). Reserve in a bowl with a squeeze of lemon if not using immediately.

Julienne the cucumber into matchsticks about 2.5–3 inches long. Thinly slice the green bell pepper and green onions. Chop cilantro and thinly slice the seeded jalapeño if using. Keep vegetables cold and crisp.

If you want a bright green exterior (Jade look), thinly slice one avocado and reserve a small amount to lay over the finished roll, or use thin cucumber ribbons to wrap the roll. Prepare a mandoline or peeler for even slices.

Prepare protein: If using sushi-grade tuna, finely dice 8 oz and place in a bowl. If using cooked shrimp, chop into small pieces. Add 1 tbs soy sauce and 1/2 tsp sesame oil and gently toss to season. Keep chilled until assembly.

Make wasabi mayo: whisk together 2 tbs mayonnaise with 1/2 tsp wasabi paste. Taste and adjust heat. Reserve 1 tbs for drizzling and fold remaining 2 tbs into the seasoned protein to bind (this creates a creamy tuna/shrimp mix).

Set up rolling station: place a bamboo mat on plastic wrap. Lay one nori sheet shiny side down on the mat. With wet hands (to prevent sticking), spread a thin, even layer of seasoned sushi rice over the nori, covering about 3/4 of the sheet nearest you; leave the far top edge free of rice by about 1/2 inch.

Layer fillings: down the center (horizontally across the rice) place a line of the wasabi-mixed protein (about 2 oz per roll). Top with a strip of julienned cucumber, some thin bell pepper, a sprinkle of green onion and cilantro. Add a few thin avocado slices or a thin smear of mashed avocado to one side for creaminess.

Roll tightly: lift the bamboo mat edge closest to you and fold the nori over the fillings, pressing gently but firmly. Continue rolling, using the mat to shape and compress the roll into a tight cylinder. Moisten the top bare nori edge and seal the roll.

Create jade exterior (optional two methods): Method A (avocado wrap) — place thin overlapping avocado slices on a piece of plastic wrap slightly larger than the roll to form a mosaic. Brush avocado lightly with sesame oil. Place the sealed roll on top of the avocado slices, then use the plastic wrap and mat to roll the avocado around the roll so avocado covers the outside. Method B (cucumber ribbon) — using thin long cucumber ribbons, wrap the roll by overlapping ribbons around the outer surface, pressing gently to adhere.

Chill and slice: refrigerate the completed roll for 10 minutes to set. Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 equal pieces. Wipe the knife after each cut for clean slices.

Plate and finish: arrange 8 pieces on a platter. Drizzle reserved 1 tbs wasabi mayo and 2 tbs soy sauce lightly over or alongside the rolls. Sprinkle 1 tbs toasted sesame seeds and 1 tbs toasted nori strips or furikake over the top. Garnish with pickled ginger and microgreens or baby cilantro.

Serve immediately with additional soy sauce, wasabi and pickled ginger at the table.