Seaweed Roll Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs almost clear (about 6–8 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to a low simmer, cover and cook 18 minutes. Let rest, covered, for 10 minutes off the heat.

Season Rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool and create glossy grains. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare Crab Filling

If using imitation crab, shred or chop into bite-size pieces. In a small bowl combine 8 oz shredded crab, 2 tbs mayonnaise, 1 tsp soy sauce and 2 tbs thinly sliced green onion. Mix gently to incorporate. Taste and adjust seasoning (add a pinch of salt or more mayo if desired).

Prep Vegetables

Julienne 1/2 cup English cucumber (seeded if watery), 1/4 cup carrot and slice 1 avocado lengthwise. Keep avocado slices in a small bowl with a sprinkle of lemon juice or a tiny splash of rice vinegar to slow browning if desired.

Assemble Nori for Rolling

Place a bamboo sushi mat on a work surface and lay a sheet of plastic wrap over it (optional to prevent sticking). Place one full nori sheet shiny side down on the mat. Wet your hands slightly to handle rice without sticking.

Spread Rice

Take about 3/4 to 1 cup seasoned sushi rice and gently spread it in an even layer over the nori sheet leaving a 1-inch strip at the far edge free of rice to seal the roll. Press lightly to stick but do not compress the rice completely.

Add Seaweed Topping (inside or outside option)

For a vibrant seaweed-topped roll, sprinkle a thin layer (about 1–2 tbs) of the seasoned roasted seaweed flakes over the rice. If you prefer the seaweed inside, skip this step and place the flakes on the inner filling instead. The flakes add umami and crisp texture.

Layer Fillings

Near the edge closest to you, arrange a thin line of the crab mix (about 2–3 tbs), a few cucumber julienne, carrot, and 3–4 avocado slices across the width of the rice. Add a light scatter of green onion.

Roll the Sushi

Using the bamboo mat, lift the front edge and begin to roll the nori over the fillings, tucking gently but firmly to form a tight cylinder. Continue rolling until the exposed 1-inch nori edge seals the roll; dampen the edge slightly with water to help it stick. Press the roll gently with the mat to shape it into a neat log.

Optional Outside Seaweed Layer

If you did not sprinkle seaweed flakes on the rice earlier and want them on the outside, spread a thin layer of mayonnaise on the outside of the roll (use about 1 tbs) and press the roasted seaweed flakes onto that surface so they adhere.

Top with Roe and Garnishes

Using a sharp, wet knife, slice the roll into 8 pieces (wipe the knife between cuts). Place a small spoonful (about 1/2 tsp) of masago or tobiko on top of each piece. Sprinkle toasted sesame seeds and a few chopped chives or microgreens over the rolls for color and aroma.

Prepare Savory Drizzle

Whisk together 3 tbs Japanese mayonnaise, 1.5 tbs unagi or teriyaki sauce, 1/2 tsp soy sauce and 1 tsp water until smooth. Transfer to a squeeze bottle or small spoon. Drizzle about 1 tsp over each roll piece or artistically across the sliced roll.

Arrange the sushi pieces on a platter with pickled ginger, a small dab of wasabi and a dish of soy sauce for dipping. Serve immediately for best texture and flavor.

Leftover rice can be refrigerated for up to 24 hours but is best consumed the same day. Avoid freezing assembled rolls.