Sexy Pink Roll Recipe

Prepare Sushi Rice

If rice is not already cooked, rinse 1 cup sushi rice until water runs clear and cook according to package (yields about 2 cups cooked). While hot, fold in 2 tbs rice vinegar, 1 tbs sugar and 1 tsp salt (adjust to taste). Let rice cool to warm.

Prepare Ingredients

Slice salmon into long thin strips (~6 oz total). Slice avocado lengthwise into 6 even strips. Have shrimp tempura cooked and tails removed; trim to match roll length if needed. Place 2 nori sheets on bamboo mat (covered with plastic wrap if desired).

Assemble Roll

With shiny side down, place one nori sheet on the mat. Wet hands to prevent sticking. Spread a thin even layer of about 1 cup seasoned sushi rice over the nori, leaving a 1/2" (1 cm) clean border at the far edge. Flip the nori so rice is against plastic/film (for inside-out style) or leave as-is for traditional style. On the center near edge, lay 3 strips of salmon, 3 pieces shrimp tempura, and 3 avocado slices evenly. Using the mat, roll tightly away from you, pressing gently to seal the edge. Repeat for second roll with remaining ingredients.

Combine 3 tbs Japanese mayonnaise, 1 tbs sriracha, 1 tsp sesame oil and 1 tsp lemon juice in a small bowl. Whisk until smooth and adjust heat by adding more sriracha if desired. Transfer to a squeeze bottle or small piping bag for easy topping.

Make Beet Crisps

Using a mandoline or very sharp knife, slice the peeled beet paper-thin (1/16" or thinner). Pat slices very dry between paper towels. In a small heavy skillet or shallow pot, heat about 1" of oil to 325°F (160°C). Fry beet slices in small batches 30–60 seconds until edges curl and they become crisp. Do not overcrowd. Remove with a slotted spoon to paper towels, sprinkle immediately with 1 tsp fine sea salt, and let cool — they'll crisp further as they cool. Alternatively, for less oil, brush slices with neutral oil and bake at 350°F (180°C) on parchment until crisp, 10–20 minutes, checking frequently.

Once cooled, break larger crisps into small crunchy shards suitable for topping the roll.

Using a sharp, dampened knife, cut each roll into 8 equal pieces. Wipe the knife between cuts for clean slices.

Place roll pieces on a serving platter. Drizzle spicy mayo over each piece in a thin zigzag (use about 2–3 tbs total per roll batch). Generously sprinkle the crunchy beet shards across the tops so they create a bright pink crunchy finish. If desired, finish with a light dusting of toasted sesame seeds and a tiny dot of wasabi on the side.

Serve immediately with pickled ginger and soy sauce for dipping.