Jimmy Dean Roll Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 1.8 cups water in a rice cooker or small pot. Bring to a boil, then reduce to low, cover and simmer 15 minutes (or follow rice cooker). Let rest, covered, 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar, and kosher salt in a small saucepan or microwave until sugar dissolves. Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a cutting motion to avoid crushing grains. Fan the rice as you fold to cool to body temperature (about 10–15 minutes). Keep covered with a damp towel until ready to assemble.

Prepare mat

Wrap the bamboo mat with plastic wrap to prevent rice sticking. Have a small bowl of water nearby to wet your hands when handling rice.

Prepare shrimp

If shrimp are whole, peel and devein, removing tails. Chop half the shrimp into small 1/4-inch pieces; leave the rest halved lengthwise if you want visible shrimp in the roll. Pat dry.

Mix filling

In a bowl, combine chopped shrimp, shredded crab (or imitation crab), mayonnaise, cream cheese (crumbled into small pieces), lemon juice, toasted sesame oil, smoked paprika (if using), salt and pepper. Taste and adjust seasoning. Slice avocado and toss gently with 1 tsp lemon juice to prevent browning. Julienne the cucumber (seeded if preferred).

Assemble California roll (inside-out)

Place a sheet of nori, shiny side down, on the plastic-wrapped mat. Wet your hands and spread ~3/4 cup seasoned sushi rice evenly over the nori, covering all but a 1/2-inch strip at the far edge. Sprinkle 1/2 tsp toasted sesame seeds across the rice. Carefully flip the nori/rice so the rice is facing down on the mat and the nori is up (inside-out roll). Place a strip of avocado, a few julienned cucumber pieces, and a line of the shrimp+cream cheese+crab mixture across the nori about 1 inch from the near edge. If using halved shrimp for texture, place them on top of the filling line.

Roll and set

Using the mat, lift the near edge and roll firmly but gently to enclose filling, pressing to shape. Continue rolling to form a tight cylinder. Remove mat and repeat to make 3–4 rolls total (you should get 4 rolls from these quantities). Let rolls rest seam-side down for a couple minutes before slicing to set shape.

Marinate tuna

Slice the sushi-grade tuna into thin sashimi slices (~1/8–1/4 inch thick). In a small bowl, combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon rice vinegar (optional). Briefly toss the tuna slices in the marinade, then drain on a paper towel for 30–60 seconds—don’t over-marinate or the tuna will become too salty.

Top the rolls

Using a sharp, wet knife, trim the ends of each California roll and slice each roll into 6–8 pieces (depending on preferred size). Lay a slice of marinated tuna over each sushi piece so the tuna sits on top of the rice (tuna-on-top style). If your tuna slices are larger than the sushi piece, gently press to adhere. Sprinkle the tuna with 1/2 teaspoon toasted sesame seeds and a few thin slices of green onion.

Garnish

Drizzle spicy mayo over the topped rolls if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Keep a damp towel over prepared rolls while working to prevent drying. Wipe the knife clean and wet between cuts to ensure clean slices. Serve each roll platter-style and enjoy.