Mosaic Roll Recipe
Ono, Salmon, Tuna, Japanese Pickles, Radish, Asparagus, Orange Aioli, Eel Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mosaic Roll Ingredients
Method
Mosaic Roll Directions
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool to room temperature and mix in a little rice vinegar for seasoning.
Prepare Fillings
Julienne the radish and prepare the asparagus by blanching it in boiling water for 1-2 minutes. Drain and cool in ice water. Slice the ono, salmon, and tuna into thin strips.
Assemble the Roll
On a bamboo sushi mat, place a sheet of nori, shiny side down. Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving about 1 inch at the top. Lay the ono, salmon, tuna, pickles, radish, and asparagus in a line across the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Roll it all the way to the exposed edge of the nori, sealing it with a little water.
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Serve
Arrange the sushi pieces on a plate. Drizzle with eel sauce and serve with orange aioli and soy sauce on the side.