Forrest Gump Roll Recipe
KANIKAMA, EBI, CUCUMBER, WASABI MAYO ROLL, TOPPED WITH SHRIMP AND 5 TYPES OF TOBIKO
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Ingredients
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Sushi Rice & Seasoning
Roll Fillings
Wasabi Mayo & Toppings
Assembly & Serving
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 6–8 rinses). Drain 10–15 minutes. Transfer rice to a rice cooker or heavy pot with 2.25 cups water. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.
- 2
Season rice
While rice cooks, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon fine sea salt in a small saucepan and warm gently until sugar and salt dissolve; cool to near room temperature. Transfer cooked rice to a large shallow bowl or hangiri. Pour seasoning evenly over rice and gently cut-and-fold using a wooden spatula or rice paddle to avoid crushing grains. Fan rice or allow to cool to slightly above room temperature (warm but not hot).
Wasabi Mayo & Toppings
- 3
Prepare wasabi mayo
In a small bowl, whisk 1/2 cup Japanese mayonnaise with 1 teaspoon prepared wasabi paste, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt until smooth. Taste and adjust heat — add more wasabi a 1/4 teaspoon at a time if desired. Transfer to a squeeze bottle or piping bag for easier application.
- 4
Prepare topping shrimp
If shrimp are not already cooked, poach or steam small shrimp until opaque (about 1–2 minutes depending on size). Chill briefly, then butterfly each shrimp by slicing partway through the belly and pressing flat. Lightly pat dry. Optionally toss with a tiny pinch of salt or a few drops of lemon.
Roll Fillings & Assembly
- 5
Prep fillings
Shred 8 pieces kanikama into long strips. Halve 8 cooked ebi lengthwise so they lay flat. Prepare 1/2 cup julienned cucumber. Have 4 nori sheets on hand and a bamboo rolling mat covered with plastic wrap.
- 6
Assemble rolls (inside-out style)
Place a nori sheet shiny side down on the bamboo mat. With wet hands, take about 3/4 cup seasoned sushi rice and spread a thin, even layer over the nori leaving a 1/2-inch border at the top. Flip the nori so rice side is up (inside-out). Sprinkle a few sesame seeds on rice if desired. Flip the sheet so the nori underside faces up on the mat. Along the edge closest to you, arrange an even line of shredded kanikama, a row of halved ebi, and a thin line of cucumber julienne. Squeeze a thin line (about 1/2–1 tbs) of wasabi mayo over the fillings.
- 7
Roll and set
Lift the mat edge and roll tightly away from you, applying even pressure to form a firm cylinder. Seal the edge by wetting the exposed nori border and finishing the roll. Repeat with remaining ingredients to make 3–4 rolls depending on thickness.
Topping & Finishing
- 8
Top with shrimp and tobiko
Place the formed rolls on a cutting board. Using a very sharp, wet knife, slice each roll into 8 equal pieces (wipe knife clean & wet between cuts). Lay one butterflied shrimp on top of each sushi piece and press gently so it adheres to the rice. Using a small spoon or your fingers, dot different tobiko types on top of each piece, distributing the 5 varieties across the platter so colors are varied — you can layer tiny amounts to create colorful speckled tops. Total tobiko used is about 1/4 cup; use small pinches per piece.
- 9
Finish and serve
Add any remaining small dollops of wasabi mayo on top if desired. Sprinkle a light pinch of sesame seeds over the rolls. Arrange on a serving plate with soy sauce and pickled ginger on the side. Serve immediately.