Oceandream Roll Recipe

Rinse and cook rice

Place the 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or a small heavy pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While the rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat or microwave until sugar dissolves. Transfer cooked rice to a wide shallow bowl. Pour the vinegar mixture evenly over rice and fold gently with a wooden paddle or spatula to mix and cool; fan the rice as you fold to help it become glossy. Rice should be slightly warm at assembly.

Prepare fillings: shred the imitation crab with forks or chop coarsely. Slice smoked salmon into long, even strips about 1/4–1/2 inch wide. Peel and thinly slice the avocado; toss slices with a drop of lemon if desired to slow browning. Julienne the cucumber and remove seeds so strips aren't watery. Mix shredded crab with 1 tablespoon mayonnaise and 1 teaspoon sriracha to create a creamy spicy crab (adjust heat to taste).

Lay out your nori with the shiny side down on the plastic-wrapped bamboo mat. Wet your hands with water (optionally mixed with a little rice vinegar) to prevent sticking and take about 3/4 cup of seasoned rice; spread a thin, even layer of rice over nori leaving a 1-inch strip at the top edge clean for sealing. Sprinkle about 1/2 tablespoon toasted sesame seeds over the rice if you want a subtle nutty note.

Flip the nori so the rice is facing down on the plastic (for an inside-out style) OR leave rice on outside if you prefer rice-out presentation. If making inside-out (rice-outside) sprinkle a light layer of tobiko across the rice now and press lightly to adhere.

On the nori side (or on top of the rice if you flipped), place a line of creamy spicy crab about 1 inch from the bottom edge of the nori, then a couple strips of smoked salmon, a few cucumber julienne sticks, a couple avocado slices, and a sprinkle of sliced green onion and microgreens/shiso.

Using the bamboo mat, lift the edge nearest you and begin to roll away from you, tucking the filling in tightly as you go. Press firmly but gently to form a compact roll. When you reach the top clean edge of nori, wet it lightly with water to seal.

If you rolled rice-outside, wrap the roll in the plastic on the mat and press gently to round and set the shape for 1–2 minutes. Remove plastic.

Make drizzle sauces: mix 2 tablespoons mayonnaise with 1 teaspoon sriracha for spicy mayo. If using wasabi mayo, blend 1 teaspoon into a portion for extra heat. Warm 2 tablespoons unagi sauce or sweet soy glaze lightly so it pours easily.

Using a sharp, wet knife (dip in water and wipe between cuts), slice each roll into 8 equal pieces. Arrange pieces on a platter rice-side up if rice-out, or nori-side up if inside-out.

Garnish each piece with a small dot of spicy mayo, a drizzle of unagi glaze, and a pinch of tobiko on top; sprinkle toasted sesame seeds and a few microgreens or shredded shiso leaves. For a dramatic ocean effect, you can make small swooshes of unagi glaze on the plate and place the pieces on top.

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

Keep rice covered with a damp cloth if making several rolls to prevent drying. Work with a wet knife to get clean slices. All ingredients used in the fillings (crab, salmon, cucumber, avocado, green onion) correspond to the assembly steps above.