Golden Beach Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse water runs nearly clear (about 4–6 rinses). Drain and combine with 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered for 10 minutes off heat.

Season rice

While rice cooks, combine 3 tablespoons rice vinegar, 1.5 tablespoons sugar and 1 teaspoon kosher salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice using a wooden spoon or rice paddle, fanning the rice to cool to body temperature. Cover with a damp towel to keep moist while preparing other components.

Prepare shrimp

Pat shrimp dry. If shrimp are whole, butterfly or chop lengthwise into long strips approx 3–4 inches long so they lie flat in the roll. If using pre-cooked shrimp, slice in half lengthwise.

Slice avocado and cucumber

Halve and pit the avocado, then cut into 8 long thin slices. Peel (if desired) and seed the cucumber, then cut into long matchstick strips ~3–4 inches long to match the shrimp length.

Make wasabi-mayo

Mix 2 tablespoons mayonnaise with 1/2 teaspoon wasabi paste until smooth. This will be lightly spread inside the roll for flavor and adhesion.

Assemble inside ingredients

Place a sheet of nori (shiny side down) on the wrapped bamboo mat. With wet hands, spread about 1/2 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far top edge. Lightly spread a thin line (about 1 tablespoon) of wasabi-mayo across the rice center near the bottom third. Arrange 3 shrimp halves (or 3 full small shrimp) lengthwise across the rice, add 2 avocado slices and a few cucumber sticks. Sprinkle about 2 tablespoons tempura flakes or panko crunch over the fillings for texture.

Roll the sushi

Starting at the bottom edge closest to you, lift the bamboo mat edge and roll the nori over the fillings, applying gentle even pressure to form a tight cylinder. Pull the mat away as you roll so the plastic-covered mat doesn't get rolled into the sushi. Seal the exposed nori strip with a little water. Repeat to make 3–4 rolls total.

Top with salmon

Lay the thin slices of sushi-grade salmon overlapping slightly on a clean work surface so they form a sheet wide enough to cover each roll. Place one roll on the salmon sheet and, using the bamboo mat to help, gently press the salmon to the outside of the roll so the salmon adheres. Trim the edges as needed and repeat for remaining rolls. Alternatively, place salmon slices on top of the rice before rolling if you prefer an inside-out assembly.

Chill briefly

Wrap each completed roll in plastic wrap and refrigerate 10 minutes to firm the shape and set the topping.

Slice rolls

Unwrap a roll and place on a cutting board. Wet a very sharp knife with water and trim the ends. Slice each roll into 8 equal pieces using a single smooth motion, rinsing and wiping the knife between cuts to keep slices clean.

Apply chef's special sauce

Whisk together 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha, 1 tablespoon unagi or sweet soy glaze and 1/2 teaspoon lemon juice until smooth. Drizzle or pipe a thin line of the sauce over each sushi slice.

Garnish

Top each piece with a small spoonful (about 1/2 teaspoon) of tobiko. Sprinkle thinly sliced scallion and a pinch of toasted sesame seeds over the top. For extra crunch, add a few tempura flakes to the top center of each piece.

Arrange pieces on a platter. Serve immediately with soy sauce, pickled ginger and extra wasabi on the side.