Vegas Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold running water until the water runs nearly clear (about 4–6 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or saucepan. If using a saucepan: bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.

Season rice

Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice quickly. Continue until rice is glossy and slightly sticky. Let rice come to just-warm (not refrigerator cold) before rolling.

Prepare fillings

Shred 1 cup imitation crab or break apart real crab sticks. Slice 1 avocado lengthwise into thin slices and lay in a bowl with a little lemon juice or sushi vinegar to prevent browning. Julienne 1/2 cup cucumber (remove seeds) into thin batons. Cut 1/2 cup cream cheese into 4 long thin strips. If using tempura shrimp, pat dry and have them warm or room temperature.

Set up mat and nori

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent rice sticking. Place one nori sheet shiny-side down (for inside-out roll you will place rice on nori and flip; for traditional maki keep nori outside). Wet your hands with a vinegar-water mix (1 tbs vinegar to 1 cup water) to prevent sticking. Take about 3/4 to 1 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch strip at the top edge without rice.

Add fillings

Across the center of the rice (or on the nori if making inside-out), arrange a strip of shredded crab (about 1/4 cup per roll), a strip of cream cheese, a few cucumber batons and 1–2 tempura shrimp (or a generous sprinkle of tempura flakes for crunch).

Roll tightly

Lift the mat edge closest to you and fold it over the fillings, pressing gently but firmly. Continue rolling while applying even pressure until the roll is sealed. If making an inside-out roll (rice on outside), after rolling with nori inside, gently flip the roll so the rice is outside and the seam is underneath. Use the mat to shape the roll into a firm cylinder.

Finish with toppings

Brush or drizzle 2 tbs unagi sauce over the rolled sushi. Spoon or pipe 3 tbs spicy mayo in a thin line across the top. Sprinkle 2 tsp masago or tobiko and 1 tsp toasted sesame seeds if using.

Slice and plate

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the roll into 8 equal pieces. Clean the knife and reheat/dry between cuts to keep clean slices. Arrange pieces on a plate with pickled ginger and a dab of wasabi.

Serve

Serve immediately with soy sauce for dipping. Leftover rice can be refrigerated up to 24 hours but assembled rolls are best fresh.

Adjust filling amounts to preference. For a classic Vegas Roll variation, top slices with seared tuna or a drizzle of spicy eel sauce. Ensure all seafood is sushi-grade if serving raw alternatives.