Heaven Roll Recipe

Rinse the sushi rice in cold water until the water runs nearly clear (3–5 rinses). Drain and let sit in the colander 10 minutes.

Combine rinsed rice and 2.25 cups water in a medium saucepan with tight-fitting lid. Bring to a boil over medium-high heat, then reduce to the lowest setting and simmer, covered, for 15 minutes. Remove from heat and keep covered for 10 minutes.

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

Transfer hot rice to a large wooden or nonreactive bowl. Pour seasoned vinegar over rice and fold gently with a rice paddle or spatula to combine while fanning or allowing to cool to body temperature. Cover with a damp cloth to keep moist until assembling (do not refrigerate).

Prepare spicy mayonnaise: mix mayonnaise and sriracha in a small bowl; adjust heat to taste.

Lay out 1/4 sheet of nori on a bamboo mat (shiny side down). Wet hands with water mixed with a little rice vinegar to prevent sticking.

Spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch strip at the top edge clear to seal. Press rice to an even 1/4–1/3-inch layer.

On the rice, near the bottom edge, arrange a horizontal strip of shredded imitation crab (about 1.5 oz), a few julienned cucumbers (about 2 tablespoons), and a few slices of avocado (about 2 tablespoons). Add a light drizzle (about 1/2 tsp) of spicy mayonnaise and scatter a few sliced scallions.

With the bamboo mat, lift the edge and roll tightly away from you to form a compact cylinder, using the clear nori strip to seal. Press gently to shape. Repeat to make four rolls total.

Make crunchy panko: heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add panko and toast, stirring frequently, until golden and crisp, 2–3 minutes. Remove from heat and cool.

Slice each roll into 6–8 pieces using a very sharp knife dipped in water (wipe blade between cuts). Arrange pieces on a serving platter with cut side up.

Top each piece with a thin slice of tuna or salmon (alternate pieces or layer lightly), then gently press a small spoonful of masago or tobiko onto the fish or rice.

Drizzle eel sauce across the top of the assembled rolls (about 3/4 tsp per piece) and dot with spicy mayo if desired. Sprinkle toasted panko, a pinch of sesame seeds, and microgreens on each piece for visual contrast and crunch.

If you prefer a warm finish, briefly torch the fish topping for 1–2 seconds to give a subtle sear (optional).

Serve Heaven Roll immediately with pickled ginger, wasabi, and soy sauce on the side.

Eat within one hour for best texture; do not refrigerate assembled rolls longer than 1 hour as rice texture will change and raw fish should be kept chilled until just before serving.