Patriot Maki Recipe

Rinse and cook

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains with your fingers, until the water runs clear (about 3–5 minutes). Drain. Transfer rice to a medium saucepan with 2.25 cups water. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes.

Season rice

While rice rests, combine 3 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a large shallow wooden or glass bowl. Using a rice paddle or wooden spoon, gently fold the vinegar mixture into the rice with cutting motions to cool and coat the grains without smashing them. Fan the rice as you fold (or let sit uncovered) until it reaches slightly above room temperature. Keep a damp cloth over the rice to prevent drying if not assembling immediately.

Combine 2 tbs mayonnaise and 1 tsp Sriracha in a small bowl; adjust heat to taste and set aside. Cut sushi-grade ahi tuna into 1/4-inch strips. Shred or flake the crab. Julienne the cucumber and slice the avocado. Cut cream cheese into thin batons if using. Place masago in a small dish for topping.

Place a bamboo mat on your work surface and set a nori sheet shiny side down on top. Wet your hands with water mixed with a teaspoon of rice vinegar (prevents sticking). Spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) bare margin along the far long edge.

Across the center of the rice (closer to you), arrange fillings in a patriotic color pattern: a row of tuna strips (red), a row of crab (white), a row of avocado slices (green/white) and a thin line of cucumber for crunch. If using cream cheese, add a thin strip alongside the other fillings. Drizzle about 1 tsp spicy mayo along the fillings.

Lift the near edge of the bamboo mat and roll it over the fillings, pressing gently but firmly to shape a tight cylinder. Pull the mat away from the roll and continue rolling until the seam side of the nori is sealed. If needed, moisten the bare nori edge with a few drops of water to help seal.

Repeat with the remaining nori sheets and fillings to make 4 rolls total.

Using a very sharp wet knife, trim the ends of each roll and then slice each roll into 6–8 pieces (for about 24–32 pieces total). Wipe the knife between cuts to keep slices clean. Place rolls on a serving platter.

Top each sushi piece with a small pinch of masago (to represent a bright accent like a star) and a light sprinkle of toasted sesame seeds. Arrange pickled ginger, wasabi paste and soy sauce on the side. Garnish the platter with microgreens or shiso leaves for extra color.

Serve immediately at room temperature. For best texture, consume within 1–2 hours of assembly.