The Architect Recipe
A chef special roll. Let the chef surprise you with a one-of-a-kind. Spicy, sweet let us know what you like to eat!
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Ingredients
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Sushi Rice
Proteins and Fillings
Spicy Sauce
Garnishes
Method
Preparing Sushi Rice
- 1
Wash the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the washed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer rice to a large bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let cool to room temperature.
Preparing Fillings
- 4
- 5
Prepare the Spicy Tuna
In a bowl, combine spicy tuna with a little sriracha for an extra kick if desired.
- 6
Prepare the Crab Mix
In a separate bowl, mix crab meat and cream cheese until well combined.
Assembling the Roll
- 7
Prepare the Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
- 8
Spread the Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll.
- 11
Cut the Roll
Using a sharp knife, slice the sushi roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Adding Spicy Sauce and Garnish
- 12
Prepare the Spicy Sauce
In a small bowl, mix sriracha sauce and mayonnaise until well combined.
- 13
Garnish
Drizzle the spicy sauce over the sliced sushi roll, then sprinkle with sesame seeds. Serve with wasabi and pickled ginger on the side.
