Surf & Turf Roll Recipe

Cook rice

Rinse 2 cups sushi rice under cold water until water runs clear. Drain and combine with 2.25 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and rest 10 minutes covered.

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 nonreactive bowl, pour seasoning over rice and fold gently with a rice paddle or spatula to coat while fanning to cool to near room temperature (about 10–15 minutes).

Prepare crab filling by gently folding 1 cup picked snow crab meat with 2 tbs mayonnaise, 1 tbs lime juice and 2 tbs thinly sliced scallions. Taste and adjust seasoning with a pinch of salt if needed.

Prepare vegetables: cut 0.5 cup seedless cucumber into julienne strips and slice 1 ripe avocado. Set aside 4 nori sheets and 2 tsp toasted sesame seeds for sprinkling.

Season wagyu slices lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper. Heat a skillet until very hot, brush with 1 tsp neutral oil. Working quickly, sear each slice for 3–6 seconds per side — the goal is to just char the surface and render a little fat while keeping interior rare. Transfer to a plate and let rest 1 minute, then slice thinly if not already paper-thin.

Thinly slice jalapeño (remove seeds if you prefer milder heat). Reserve for topping.

Make garlic & passionfruit ponzu

Combine 2 tbs fresh passionfruit pulp, 1 tsp minced garlic, 1 tsp rice vinegar, 0.5 tbs soy sauce, 0.5 tsp fish sauce and 0.5 tsp honey in a small bowl. Whisk until slightly emulsified. Taste and adjust balance — it should be bright, tangy and slightly sweet.

Prepare unagi glaze mix

Warm 4 tbs unagi kabayaki sauce slightly (microwave 10–15 seconds) so it flows easily for drizzling. If desired, mix 0.5 tbs of the unagi sauce with 0.5 tbs of the garlic-passionfruit ponzu to create a bridged glaze for the torched beef.

Place a bamboo mat on your work surface and wrap in plastic. Lay one nori sheet shiny side down on the mat. With wet hands, spread about 0.5 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the top edge free of rice.

Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice faces down on the mat (inside-out roll style).

On the nori (now facing up), arrange a line of the crab filling about 1 inch from the bottom edge, add a thin line of julienned cucumber and 2–3 slices of avocado. Do not overfill.

Using the bamboo mat, roll the sushi away from you, applying even pressure to form a tight cylinder. Seal the exposed nori edge with a little water. Repeat to make 3–4 rolls total (depending on size).

Place the rolls seam-side down. Lay 2 oz (about 2 slices) of seared wagyu across the top of each roll so it covers the length. Use the chef's torch to briefly torch the wagyu surface — about 1–2 passes until lightly charred and aromatic but not fully cooked through. Work in a well-ventilated area.

Brush a light layer of warmed unagi kabayaki sauce over the torched wagyu. Drizzle the garlic & passionfruit ponzu in a thin zigzag over the roll. If you prepared the mixed glaze, add tiny dots of it atop for contrast.

Garnish with thin jalapeño slices across the top, sprinkle additional toasted sesame seeds and a small smear or dot of wasabi if desired.

Using a very sharp knife moistened with water and wiped between cuts, slice each roll into 8 equal pieces. Arrange on a platter with pickled ginger and extra unagi sauce for serving.