Paradise Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains, until the water runs clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to a low simmer, cover and cook 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat or in the microwave just until sugar dissolves; do not boil. Transfer rice to a wide shallow bowl (a hangiri if available). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting-and-turning motions to avoid crushing the grains. Fan the rice or let it cool to slightly above room temperature (about 10–15 minutes). Keep covered with a damp cloth until ready to assemble.

Prepare fillings

Peel and slice the mango into long thin strips (about 1/4" thick). Slice the avocado lengthwise and toss gently in a small splash of rice vinegar or lemon juice to slow browning. Cut cucumber into seedless matchsticks. Shred imitation crab or chop cooked shrimp into bite-size strips. If using cream cheese, cut into long thin strips. Arrange each filling component on a plate for quick assembly.

Make spicy mayo

In a small bowl combine 4 tbs mayonnaise with 1 tbs sriracha; adjust heat to taste. Transfer to a squeeze bottle or small piping bag for neat finishing drizzle.

Prepare dipping sauces

Pour 4 tbs soy sauce into a small dish. If using ponzu or yuzu sauce, mix 2 tbs with the soy for a citrusy dipping option. Place pickled ginger and wasabi on a small plate.

Set up

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Lay one full nori sheet shiny-side down on the plastic. Wet your hands with water mixed with a little rice vinegar (prevents sticking).

Spread rice

Pick up about 3/4 cup seasoned rice and gently spread an even layer over the nori, leaving a 1/2-inch (1.5 cm) strip uncovered at the top edge for sealing. Press rice firmly but gently so it adheres without being mashed.

Add fillings

On the lower third of the rice (closest to you), arrange a thin line of cream cheese (if using), then a line of shredded crab/shrimp, a few mango strips, a few avocado slices, and cucumber matchsticks. Keep fillings aligned and not overpacked to allow a clean roll.

Roll and seal

Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the fillings inward. Apply even pressure with the mat to form a tight cylinder. When you reach the uncovered edge of nori, wet it lightly with water to seal the roll. Repeat with remaining nori and fillings to make 3–4 rolls.

Top and finish

Place thin slices of smoked salmon or tuna over the top of each roll (split the 8 slices across the rolls), pressing gently so they adhere. Using a sharp wet knife, slice each roll into 8 pieces: wipe the knife clean between cuts and wet it to prevent sticking. Arrange pieces on a platter. Drizzle spicy mayo across the top, sprinkle toasted sesame seeds or furikake, and dot with masago or tobiko if using. Garnish with microgreens or chives.

Serve the Paradise Roll immediately with soy/ponzu dipping sauce, pickled ginger and wasabi on the side. Best enjoyed the same day while rice is slightly warm and the toppings are fresh.