Shokudo Roll Recipe

Rinse the short-grain rice under cold water until the water runs nearly clear (about 3–4 minutes). Drain and let sit 10 minutes.

Combine the rinsed rice and 360 ml water in a rice cooker or a heavy-bottomed pot. Cook according to rice cooker instructions, or bring to a boil then reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

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

Transfer hot cooked rice to a large shallow bowl (a wooden sushi oke if available). Gently fold in the vinegar mixture with a wooden spatula, cutting and fanning the rice to cool it quickly. Aim for shiny, slightly sticky rice. Cover with a damp towel and keep at room temperature until assembly (no refrigeration).

Pat the fish dry with paper towel. Using a very sharp knife, slice maguro, hamachi, and salmon against the grain into long thin strips about 5 mm thick and 2 cm wide. Each fish should yield enough strips for two rolls (about 3–4 strips per fish).

Cut the English cucumber into long thin julienne strips: trim ends, slice the cucumber lengthwise into quarters, remove seeds if watery, then cut each quarter into 3–4 mm wide matchsticks about the length of the nori (approx. 9–10 cm). Pat dry to remove excess moisture.

Place a bamboo mat on a work surface and cover with plastic wrap (this prevents rice sticking). Place one nori sheet shiny-side down on the plastic-wrapped mat with the short edge closest to you.

Wet your hands in the bowl of water with rice vinegar to prevent sticking. Take roughly 3/4 cup (about 180 g) of prepared sushi rice and evenly spread it over the nori, leaving a 2 cm strip at the far edge uncovered. Press gently to form an even layer about 4 mm thick.

Along the near edge (closest to you), arrange a few strips of maguro, hamachi, salmon (mix or place side-by-side as preferred), and a small handful of cucumber sticks. Do not overfill—leave room to roll.

Lift the near edge of the mat and begin rolling away from you, tucking the filling with your fingers. Press gently but firmly as you roll so the rice and nori form a tight cylinder. Roll all the way and use the uncovered nori edge to seal the roll (moisten lightly if needed).

Repeat with the second nori sheet to make a second roll.

Using a sharp, wet knife, cut each roll into 6–8 pieces (for 8 pieces: cut in half, then each half into quarters). Wipe the knife with a damp cloth between cuts to keep slices clean.

Place the cut roll pieces on a serving plate. Spoon or brush about 1 teaspoon of chili oil evenly over each piece (total ~2 tbs across both rolls). Adjust amount to taste—use less if you want subtle heat.

Sprinkle the toasted sesame seeds over the tops of the rolls for crunch and flavor.

Scatter the thinly sliced green onions over the rolls as a fresh garnish.

Serve immediately with soy sauce, a small dab of wasabi if desired, and pickled ginger on the side.

Fish safety

Use only sushi/sashimi-grade fish from a reputable vendor. Keep fish cold until assembly and consume the rolls the same day.

Consistency

Do not overpack rice or fillings—tight but not crushed rolls give the best texture. Adjust chili oil amount to preference; you can mix a teaspoon of chili oil with a little soy sauce for a dipping sauce.