Rolls Royce Roll Recipe

Prepare sushi rice

Rinse 2 cups short-grain rice under cold water until water runs clear. Cook rice with 2 1/4 cups water in a rice cooker or pot according to package directions. While rice cooks, warm 4 tbs rice vinegar with 2 tbs sugar and 1 tsp salt in a small saucepan until dissolved; cool. When rice is done, transfer to a wooden or heatproof bowl, gently fold in the vinegar mixture with a rice paddle while fanning to cool and create shine. Cover with a damp cloth and let rest to room temperature (~15 minutes).

Lay out nori sheets and have a bamboo mat lined with plastic wrap ready. Keep soy, pickled ginger, and wasabi for service.

Clean and bread softshell crabs

Pat softshell crabs dry. Lightly season with salt. Dredge each crab in flour, dip in beaten egg, then coat evenly with panko breadcrumbs. Press crumbs to adhere. Set on a tray while heating oil.

Fry softshell crabs

In a large skillet, heat 1 cup neutral oil over medium-high until oil reaches 350°F (or bubbles form when a breadcrumb is tested). Fry crabs 2–3 minutes per side until golden and crisp. Transfer to a wire rack or paper towel-lined plate; keep warm in a low oven (200°F / 95°C) if making ahead.

Prepare asparagus and avocado

Bring a pot of salted water to a boil. Blanch asparagus spears for 30–45 seconds until bright green and still slightly crisp. Shock in iced water, then pat dry. Halve and thinly slice the avocados lengthwise into slices about 1/4" thick; toss lightly with a tiny squeeze of lemon if desired to prevent browning.

Chop each fried softshell crab into bite-size pieces suitable for rolling — aim for 8–10 pieces per crab depending on size — and keep warm. Crumbled cotija and snipped chives should be measured and ready for assembly.

Marinate and sear wagyu

Toss 8 oz thinly sliced wagyu strips with 1 tbs soy sauce, 1 tsp mirin and 1/2 tsp black pepper; let sit 5 minutes. Heat a skillet or cast-iron pan over very high heat with 1 tsp neutral oil until smoking slightly. Sear wagyu strips quickly for 20–30 seconds per side — you want a good sear but keep them medium-rare. Remove and let rest briefly, then slice into 1/4" pieces if not already thin. Keep warm.

Make aioli

Whisk together 1/2 cup mayonnaise, 1 tsp truffle oil, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust truffle oil or lemon to preference. Transfer to a squeeze bottle or small bowl for dotting or drizzling.

Assemble rolls

Place a nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of sushi rice across the nori leaving a 1" strip at the far edge. Sprinkle toasted sesame seeds lightly over the rice. Flip the nori so rice faces down (optional: roll inside-out for rice-out presentation). On the near edge (closest to you), line: 2–3 asparagus spears, 3–4 avocado slices, 2–3 pieces of chopped fried softshell crab, and a few small pieces of seared wagyu. Sprinkle about 1–2 tbs crumbled cotija and a pinch of snipped chives along the filling line.

Roll and cut

Using the bamboo mat, lift the edge and roll tightly away from you, compressing as you go to make a firm cylinder. Seal the far edge with a little water. Let the roll rest seam-side down for 1 minute to set. Using a very sharp wet knife, slice each roll into 6 even pieces, wiping the knife clean between cuts to maintain neat edges.

Finish and garnish

Plate pieces in a row or circular pattern. Drizzle or dot truffle aioli over each piece. Top each with a small morsel of wagyu strip or a sliver of fried crab for visual impact. Sprinkle remaining cotija and snipped chives, a few sesame seeds, a light pinch of flaky salt, and a drizzle of chive oil if using. Add microgreens as a finishing accent and serve immediately with soy, pickled ginger, and wasabi.