Ocean Roll Recipe
#1 Tuna, Salmon, Hamachi, Avocado, Chili Garlic Oil
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Ingredients
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Roll & Filling
Seasonings & Condiments
Assembly & Garnish
Method
Roll & Filling
- 1
Prepare sushi rice
Cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While hot, gently fold in rice vinegar, sugar, and salt (3 tbs, 1 tbs, 1 tsp) until evenly coated. Allow rice to cool to slightly warm at room temperature, cover with a damp cloth to prevent drying.
- 2
- 3
Prepare rolling station
Place a bamboo sushi mat on your work surface and cover with plastic wrap. Place a nori sheet, shiny side down, on the mat (if using soy paper for exterior, place soy paper first). Wet your hands to prevent rice sticking.
- 4
Spread rice on nori
Take about 1/2 cup of seasoned rice and evenly press it onto the nori, leaving a 1-inch strip at the top edge of the nori clear for sealing. The rice layer should be about 1/4" thick and even.
- 5
Add fillings
About 1 inch from the bottom edge of the nori (closest to you), lay a strip of each fish (tuna, salmon, hamachi) side by side, and place 2–3 avocado slices next to the fish. If making a roll with fish visible on top (fusion style), you can place fish on top instead of inside; directions below assume inside filling with extra fish for topping.
- 6
Roll
Lift the mat edge and roll the nori over the fillings, pressing gently but firmly to form a tight cylinder. Continue rolling until sealed, using the 1-inch clear nori edge to finish the seam. Press to compact and shape; leave seam down. Repeat to make four rolls (using all nori and rice).
Seasonings & Condiments
- 7
Apply chili garlic oil
Transfer about 1/2 tbs chili garlic oil per finished roll into a small bowl. Using a pastry brush or the back of a spoon, lightly brush a thin layer of chili garlic oil over the top of each roll (or over fish if you've placed fish on top). Reserve remaining oil for serving or additional heat.
- 8
Season exterior
Sprinkle toasted sesame seeds and thinly sliced scallions evenly over the oiled surface so they adhere. If you used soy paper or extra nori for an outside layer, apply oil and garnish in the same way.
Assembly & Garnish
- 9
Slice rolls
Using a very sharp knife dipped in warm water and wiped dry between cuts, slice each roll into 6–8 even pieces (depending on preferred size). Clean the knife between cuts to maintain clean edges. For four rolls sliced into 6 pieces each, you will have 24 pieces total.
- 10
Final plating
Arrange roll pieces on a serving plate. Drizzle a little extra chili garlic oil over select pieces if desired. Garnish the plate with pickled ginger and provide small dishes of soy sauce and wasabi on the side.
- 11
Serve
Serve immediately at room temperature. Advise diners to dip lightly in soy sauce — the roll already carries chili garlic oil heat and fresh fish flavors.
