American Roll Recipe

Rinse the short-grain rice under cold water until the water runs nearly clear (about 6–8 rinses). Drain.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil.

Transfer the cooked rice to a wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool to room temperature. Aim for a glossy, slightly sticky texture. Cover with damp towel until assembly.

Shred or chop the imitation crab into bite-size pieces. If desired, toss with 1 tablespoon soy sauce for seasoning (optional).

Cut the cucumber into long, thin julienne strips about 3–4 inches long; remove seeds to prevent excess moisture.

Slice the cream cheese into 1/2-inch-thick batons so they will roll cleanly.

If your unagi fillet is not pre-grilled, briefly broil or grill it until warm and lightly caramelized; slice thinly across the grain into pieces about the length of the roll (3–4 inches). Brush with unagi sauce to glaze.

Measure out the unagi sauce, soy sauce and sesame seeds for garnish.

Place a bamboo sushi mat on a work surface and wrap it with plastic wrap. Have a small bowl of water nearby to wet your hands as needed.

Lay one nori sheet shiny side down on the mat. With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1/2-inch strip at the far edge uncovered to seal (use about 3/4 cup rice per sheet). Press gently — don’t compact.

Flip the nori and rice so rice faces down on the mat and the bare nori strip is closest to you (this creates an 'inside-out' style if you prefer rice-out; if you prefer traditional nori-out, skip the flip). Note: for an American roll often rice-out is used.

If making rice-out: sprinkle a few toasted sesame seeds across the rice surface for texture and press lightly.

On the nori side (the interior), arrange a line of shredded crab meat about 3/4 inch from the near edge, add a few cucumber julienne, and place 2–3 cream cheese batons alongside the crab. Spread evenly but do not overfill.

Lift the near edge of the mat and roll away from you, tucking the filling tightly and using the mat to shape a firm roll. Press gently to seal along the uncovered nori edge. If rice-out, the seam will be on the inside.

Using a very sharp, wet knife, trim the ends of the roll and slice into 8 even pieces. Wipe the knife between cuts to keep clean slices.

Place a thin slice of grilled unagi on top of each piece (or drape across two pieces), then brush each piece with additional unagi sauce (about 1/2 teaspoon per piece) for gloss and savory sweetness.

Arrange the 8 roll pieces on a platter. Garnish with a light sprinkle of toasted sesame seeds and serve with pickled ginger, wasabi and soy sauce on the side.

Estimated serving: 2–3 people as part of a sushi meal. Store any leftovers covered in the refrigerator and consume within 24 hours; cream cheese will firm up when chilled.