South Ga Roll Recipe

Rinse the 2 cups of short-grain rice in cold water until the rinse water runs almost clear (about 4–5 rinses). Drain for 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to your cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Let rest, covered, off heat for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until the sugar dissolves. Do not boil. Stir to combine.

Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the seasoned vinegar using a cutting motion so you don’t mash the grains. Fan the rice as you fold to cool it to close to room temperature (this gives shine). Cover with a damp towel until assembly.

Preheat oven to 400°F (200°C) or heat a skillet over medium. Lay bacon on a foil-lined sheet pan or skillet and lightly brush with 1 tsp neutral oil to prevent sticking.

Cook bacon until crisp but still pliable, about 10–15 minutes in oven or 6–8 minutes in a skillet, turning if necessary. Drain on paper towels. When cool enough to handle, pat away excess grease and cut each slice in half lengthwise so pieces are long and thin (you’ll need 8 long strips total).

If you’re making tempura: Devein and butterfly 6 shrimp, leaving tails intact if preferred. Pat dry and lightly dust with 1 tsp flour to help batter adhere.

Make batter

Whisk 1 cold egg with 3 tbs cold water. Add 1 tbsp flour and 1 tsp cornstarch and stir very lightly — batter should be lumpy and cold (do not overmix).

Heat vegetable oil in a medium saucepan to 350°F (175°C). Dip shrimp into batter, shake off excess, and fry 2–3 at a time until golden and crisp, about 2–3 minutes. Drain on paper towels and keep warm. If using store-bought cooked tempura shrimp, reheat or crisp briefly in a 350°F oven for 3–4 minutes.

In a small bowl, combine 3 oz shredded crab, 2 tbs mayonnaise and 1 tbs thinly sliced scallion. Mix until evenly combined; taste and add a pinch of salt if needed.

Cut 4 oz cream cheese into 8 thin batons (about 1/4" x 1/2" x 3" each) so it will roll smoothly. Keep chilled until assembly.

Prepare a bamboo sushi mat and wrap it with plastic wrap to prevent sticking. Place one full nori sheet, shiny side down, on the mat.

Wet your hands with a vinegar-water mixture (1 tbs rice vinegar + 1/4 cup water) to prevent sticking. Take about 3/4 cup (roughly 160–180 g) of prepared sushi rice and evenly spread it over the nori, leaving a 1" (2.5 cm) strip at the far edge without rice.

Sprinkle toasted sesame seeds lightly over the rice if using. Carefully flip the nori/rice so the rice side is down on the mat and the nori side faces up.

Along the edge closest to you (on the nori side), line up: 3 tempura shrimp side-by-side lengthwise, two or three long half-bacon strips (overlap slightly), one row of cream cheese batons, and a thin stripe of the crab mix (distribute evenly). Keep fillings centered and not overstuffed.

Begin rolling: lift the mat edge nearest you and fold the nori over the fillings, tucking gently but firmly. Roll forward, applying even pressure with the mat, until you form a tight cylinder. Press along the seam to seal. Repeat with remaining nori sheets and fillings to make 4 rolls (each yields 6–8 pieces).

Optional: For a crispier bacon exterior, place rolls seam-side down on a rimmed baking sheet, top with remaining bacon strips and bake at 375°F (190°C) for 4–6 minutes to warm and slightly crisp the bacon—watch carefully so rice does not brown. Alternatively, crisp bacon under a broiler for 30–60 seconds.

Using a very sharp knife, wet the blade with the vinegar-water mixture and slice each roll into 6–8 pieces. Clean the blade between cuts to keep slices neat.

Arrange the sushi pieces on a platter. Garnish with extra sesame seeds, serve with soy sauce, pickled ginger and wasabi.

Serve immediately so tempura remains crisp and bacon stays slightly crisp. Leftovers: store refrigerated up to 24 hours; texture will soften.