Heavy Metal Roll Recipe
Smoked Salmon, avocado, cucumber, topped with ahi, krunchy krab salad, three sauces, scallions & tobiko.
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.
Sushi Rice
Fillings
Sauces
Additional
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse sushi rice under cold water until water runs clear to remove excess starch.
- 2
Cook Rice
Combine rinsed rice and water in a rice cooker or pot, then cook according to rice cooker instructions or bring to a boil and simmer covered for 20 minutes.
- 3
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, gently fold this mixture into the rice and allow to cool.
Prepare Fillings
- 4
Prepare Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into thin slices.
- 5
Prepare Cucumber
Wash the cucumber and slice it into thin strips.
- 6
Prepare Ahi Tuna
Slice the ahi tuna into thin sashimi-like pieces.
- 7
Prepare Krunchy Krab Salad
If using a pre-made krunchy krab salad, simply set aside. If making from scratch, combine imitation crab, mayo, sriracha, and a bit of sesame oil.
- 8
Prepare Scallions
Chop the scallions finely.
Assemble Roll
- 9
Prepare Mat
Lay a bamboo sushi mat on a clean surface and place one nori sheet shiny side down on the mat.
- 10
Spread Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 11
- 12
Add Toppings
Top the fillings with slices of ahi tuna, chopped scallions, and a sprinkle of tobiko.
- 13
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight.
- 14
Seal Roll
Seal the edge of the nori with a little water and let the roll sit seam side down for a few minutes.
- 15
Slice Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve
- 16
Plate and Serve
Arrange the sliced rolls on a serving plate. Drizzle the spicy mayo, soy sauce, and eel sauce over the top or serve on the side.
- 17
Garnish
Garnish with additional scallions and sesame seeds if desired. Serve with extra soy sauce for dipping.
