Maki Imperial Recipe

Rinse the rice under cold water until the water runs clear (about 3–4 rinses) to remove excess starch. Drain in a fine-mesh sieve for 10–15 minutes.

Combine the rinsed rice and 2.25 cups water in a heavy-bottomed pot or rice cooker. If using a pot: bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Meanwhile, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Let cool slightly.

Transfer the cooked rice to a wide shallow bowl (a wooden tub if available). Gently fold the vinegar mixture into the rice using a rice paddle or spatula, cutting and fanning to cool the rice to body temperature. Cover with a damp towel to keep from drying while you prepare fillings.

Slice tuna and salmon into long thin strips approximately 1/4-inch thick and 3–4 inches long for rolling and topping. Keep fish chilled until assembly.

Toss shredded imitation crab with 1 tablespoon mayonnaise and a tiny pinch of sesame oil; reserve as a lightly dressed crab filling.

Make spicy mayo by combining 3 tablespoons Kewpie mayonnaise with 1 teaspoon sriracha; adjust heat to taste.

Place eel sauce and remaining mayonnaise in separate small squeeze bottles or bowls for drizzling.

Heat oil in a small saucepan or deep skillet to 350°F (175°C).

Whisk tempura batter mix with the ice-cold sparkling water briefly — it should be slightly lumpy. Toss panko breadcrumbs into the batter so they are lightly coated.

Drop tablespoon-sized portions of the panko-batter mixture into the hot oil and fry until golden and crisp, about 1–2 minutes. Remove with a slotted spoon and drain on paper towels. These crisps add crunch to the Maki Imperial.

Lay a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Place 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-inch (2.5 cm) bare margin at the top edge to seal the roll.

On the rice near the bottom third of the sheet, place a strip of dressed imitation crab (about 1–2 tablespoons), a few julienned cucumber sticks, and 2–3 slices of avocado. For a signature Maki Imperial touch, add a thin line of spicy mayo.

Using the mat, roll the nori tightly from the bottom edge, pressing gently to form a compact cylinder. When you reach the top bare margin, wet it lightly and finish sealing the roll. Repeat to make 4 rolls.

Place a roll on a cutting board. Using a very sharp, wet knife, slice the roll into 8 equal pieces, wiping the knife clean between cuts to maintain neat slices.

Arrange the 8 pieces on a serving plate seam-side down. Lay alternating slices of tuna and salmon across the top of each piece so the fish covers the rice and nori (create a mosaic or overlapped sashimi-style lid).

Using a spoon or squeeze bottle, dot a small amount of spicy mayo on each topped piece, then drizzle eel sauce lightly over the roll tops. Sprinkle masago over each piece for color and briny pop.

Finish by placing a small piece of the fried tempura crisp on top of each slice for crunch, then garnish with thinly sliced scallions, toasted sesame seeds, and microgreens or shiso if using.

Serve Maki Imperial immediately with soy sauce, pickled ginger and a dab of wasabi on the side. Encourage diners to eat promptly so the tempura crisp stays crunchy.