New York Roll Recipe

Rinse the sushi rice under cold water until the runoff is clear (about 6–8 times). Drain in a fine mesh sieve for 10–15 minutes.

Combine rinsed rice and 480 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While the rice cooks, warm rice vinegar, sugar and kosher salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer hot cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Fan rice while folding if possible. Cover with a damp towel and let come to near room temperature (about 15 minutes).

Prepare the crab filling: in a bowl, mix shredded crab with mayonnaise and sriracha (if using) until evenly combined. Taste and adjust mayo or spice. Chill briefly if necessary to make it firm enough to handle.

Slice the avocado in half, remove pit, peel and cut into 6–8 thin slices. Toss gently in a few drops of rice vinegar if you want to prevent browning.

Julienne the cucumber into long thin strips and pat dry on paper towel to remove excess moisture.

If using panko, heat 1 tsp neutral oil in a small skillet over medium heat. Add panko and toast, stirring, until golden, 1–2 minutes. Remove and cool.

Place a bamboo mat on your work surface and wrap with plastic wrap to keep rice from sticking. Lay one full nori sheet shiny side down on the plastic-wrapped mat.

With wet hands, take approximately half of the cooled sushi rice (about 1 cup) and spread it evenly over the entire surface of the nori in a thin layer (about 1/4-inch thick). The New York roll is typically inside-out or topped, but this recipe places rice on the nori for a classic build—adjust as preferred.

Flip the nori sheet so rice is facing down on the plastic (rice side down, nori up). This creates an outer nori layer after rolling; if you prefer an inside-out roll (rice outside), reverse rice placement (place rice on plastic, then nori on rice).

Along the edge closest to you (about 1 inch from the bottom), layer a strip of crab mixture (about 1/2 cup lengthwise), a few cucumber julienne strips and 3–4 avocado slices. Add a thin line (about 1 tbsp) of softened cream cheese lengthwise if you like the creamy New York-style flavor.

Using the bamboo mat, roll the nori tightly away from you, tucking the filling in as you go to form a firm log. Press gently to seal. Repeat with the second sheet and remaining rice/filling to make 2 rolls.

If you placed rice on the outside earlier, lay thin slices of smoked or seared salmon over the roll seam, overlapping slightly to cover the top of the roll. If rice is on the nori side, place salmon on top of the finished roll. Press gently so salmon adheres.

Spread small dots or a thin layer of cream cheese on top of the salmon where desired. Sprinkle toasted sesame seeds, toasted panko, and sliced green onions over the top for texture and garnish.

Wet a very sharp knife with water and wipe dry between cuts to keep slices clean. Cut each roll into 6–8 equal pieces by first trimming the ends and then slicing in half lengthwise if desired, then into bite-sized pieces. Aim for clean single strokes rather than sawing.

Arrange slices on a serving plate. Serve immediately with soy sauce, wasabi and pickled ginger if desired.