Surf & Turf Roll Recipe

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 nearly clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While the rice rests, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer the cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula until glossy; fan the rice to cool to near room temperature (about 10 minutes). Keep covered with a damp towel until ready to assemble.

Prepare Tuna and Shrimp

If tuna is large, slice into long, thin strips about 1/4" thick and 4" long. If using raw tuna for sashimi-style rolls, ensure it is sushi-grade and keep chilled until assembly. If shrimp are raw, poach in simmering salted water for 2–3 minutes until pink and opaque; immediately transfer to an ice bath, then peel, devein, and butterfly or slice lengthwise. Pat dry.

Prepare Steak

If your steak isn't already cooked, season lightly with salt and sear in a hot skillet with a little oil to your desired doneness (medium-rare recommended for tender rolls). Let rest 5 minutes, then slice thinly against the grain into long strips.

Prep Vegetables

Halve and pit the avocado, slice into long thin strips (about 1/4" thick). Julienne the cucumber (remove seeds) into matchsticks. Thinly slice the green onion. Keep all components chilled until assembly.

Set Up

Place a bamboo mat on the counter and wrap it in plastic to prevent sticking. Have a small bowl of water nearby to wet your hands. Lay one full nori sheet shiny-side down on the plastic-wrapped mat.

Spread Rice

Wet your hands lightly and take about 3/4 cup of seasoned sushi rice. Gently spread the rice evenly over the nori, leaving a 1-inch strip along the far edge free of rice to seal the roll. Press rice firmly but not compacted — you want cohesion without crushing the grains.

Add Fillings

On the near edge of the rice (closest to you), arrange a stripe of tuna strips, a stripe of steak strips, and a row of shrimp (butterflied) so each bite will have surf and turf. Add avocado strips, cucumber julienne, and a sprinkle of sliced green onion. If desired, add a few microgreens or shiso leaves for brightness. For a touch of heat, dot a thin line of wasabi or spicy mayo on the fillings.

Roll the Sushi

Lift the near edge of the mat and start rolling away from you, tucking the fillings in with your fingers. Apply even pressure with the mat to form a tight cylinder. Roll until the exposed nori edge meets the rice; wet the exposed strip lightly with water to seal. Press the roll firmly in the mat for 20–30 seconds to set the shape.

Finish and Slice

Using a sharp knife moistened with water (wipe between cuts), trim the roll ends if desired and cut the roll into 8 equal pieces. Repeat with remaining nori, rice, and fillings to make a total of 4 rolls (or adjust to yield 4 rolls depending on portioning).

Plate and Dress

Arrange sushi pieces on a platter. Drizzle eel sauce over the top of the rolls and dot or pipe spicy mayo in a thin line across each piece. Sprinkle toasted sesame seeds over the rolls and garnish with microgreens or shiso leaves and pickled ginger on the side.

Serve

Serve immediately with soy sauce or tamari for dipping and additional wasabi on the side. Recommend 2 rolls (about 8 pieces) per person as a main or 1 roll per person as part of a larger sushi spread.

Keep a damp towel over unused rice to prevent drying. Keep the knife wet and wipe between cuts for clean slices. Work with chilled proteins and assemble just before serving for optimal texture and safety.