Long Rolls Recipe

Rinse the short-grain rice under cold water until the runoff is clear (about 6–8 rinses). Drain and let rest 30 minutes. Combine rinsed rice and 3.25 cups water in a rice cooker or heavy pot, soak 30 minutes, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Let rest, covered, 10 minutes.

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and cool slightly.

Transfer cooked rice to a large wooden or plastic bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice as you fold to cool it to near room temperature. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Spicy mayo

Mix 1/2 cup mayonnaise with 2 tsp sriracha until smooth. Adjust heat to taste.

Eel sauce (if using store-bought)

Have eel sauce ready in a squeeze bottle. Optionally warm slightly for easier drizzling.

Tempura flakes and sesame

Toast sesame seeds in a dry pan over low heat until aromatic, 1–2 minutes. Keep tempura flakes in a bowl ready for garnish.

Lay a bamboo mat on a flat surface and cover with plastic wrap. Place one full nori sheet shiny side down on the plastic. Wet your hands with water (or lightly oil) and take about 1 cup of prepared sushi rice. Spread the rice in a thin even layer over the nori, leaving a 1-inch (2.5 cm) strip of nori along the far edge free of rice to seal.

Flip the nori so rice faces down on the plastic (optional for inside-out style). Place the chosen fillings lengthwise across the center of the nori: for classic long rolls use a long line of filling items (examples below).

Use the bamboo mat to roll the nori tightly around the fillings, applying gentle even pressure to form a long, compact roll. Use the bare nori edge to seal by moistening lightly with water. For inside-out rolls (rice on outside) press rice onto the plastic before flipping nori; for outside-nori traditional style keep nori outside.

Wrap each completed roll in plastic and let rest 5 minutes to set. Use a very sharp, wet knife to slice each long roll into 8–10 equal pieces; clean the knife between cuts to preserve clean edges. Each full-size long roll yields 8–10 pieces depending on desired thickness.

Atlantis

Inside-out roll: rice on outside. Fill with cooked shrimp lengthwise, cucumber julienne, and spicy mayo. Top with thin slices of avocado and a drizzle of eel sauce. Garnish with sesame seeds.

Sky Terrace

Inside-out roll with smoked salmon and cream cheese strips inside, cucumber and green onion. Top with thin tuna slices and a light drizzle of spicy mayo and masago.

Paradise

Nori-out roll: tempura shrimp and avocado inside, spicy mayo and tempura flakes. Top with eel sauce and a sprinkle of green onion.

San Francisco

Inside-out: crab (imitation crab mixed with a little mayo), cucumber, and avocado inside. Top with sliced salmon and masago; finish with spicy mayo and sesame seeds.

King Kong

Nori-out or inside-out depending on preference: place fried oysters or tempura soft-shell crab, cucumber and spicy mayo inside. Top with eel sauce, jalapeño slices and extra tempura flakes for crunch.

Vegas

Inside-out roll filled with cream cheese, smoked salmon and cucumber. Top with thin jalapeño slices, spicy mayo drizzle and a small sprinkle of sesame seeds.

Sierra

Inside-out roll with tuna and avocado inside. Top with seared tuna slices or raw tuna, a touch of sriracha-spicy mayo, and green onion.

007

Inside-out roll with cream cheese jalapeño mix, smoked salmon and cucumber inside. Top with spicy mayo and masago for a pop of color.

Philly

Inside-out roll with smoked salmon, cream cheese strips and cucumber inside. Garnish with sesame seeds and a small drizzle of eel sauce if desired.

Caterpillar

Inside-out roll: eel (unagi) and cucumber inside. Top with overlapping avocado slices to create a 'caterpillar' look, drizzle with eel sauce and sprinkle with sesame seeds.

Mountain

Inside-out roll filled with spicy tuna (diced raw tuna mixed with spicy mayo), cucumber and tempura flakes. Pile additional spicy tuna on top of the roll for a 'mountain' effect, finish with masago and green onion.

Arrange sliced rolls on a platter. Serve with soy sauce, pickled ginger and wasabi. Offer extra spicy mayo and eel sauce on the side for dipping or additional drizzling.

Store leftover components separately (rice covered at room temperature for a few hours; raw fish refrigerated and used the same day). Do not refrigerate assembled rolls containing rice and seaweed for long periods; consume within a few hours for best texture.