Party Roll Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain for 10 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or a heavy saucepan. If using a saucepan: bring to a boil, reduce heat to low, cover and simmer for 18 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, combine rice vinegar, sugar, and kosher salt in a small bowl and stir until dissolved.

Transfer hot rice to a wide shallow bowl (wooden hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using slicing motions to avoid smashing grains. Fan the rice as you fold to cool to near room temperature and develop a glossy sheen. Cover with a damp towel and keep at room temperature until ready to roll (up to 1 hour).

Mix shredded crab with 2 tablespoons mayonnaise in a small bowl; season lightly with a pinch of salt if needed.

Place a sheet of plastic-wrapped bamboo mat on your work surface. Put a nori sheet, shiny side down, on the plastic. With wet hands, spread about 0.5 cup of sushi rice evenly over the nori leaving a 0.5-inch (1 cm) strip at the top edge free of rice.

Flip the nori and rice so rice-side-down (inside-out roll). On the center of the exposed nori, arrange a line of crab-mayo, a few avocado strips (about 1/4 cup worth), and cucumber juliennes (about 2 tablespoons) horizontally across the sheet.

Lift the edge of the mat nearest you and roll firmly but gently away from you, pressing to shape a tight cylinder. Use the mat to compress the roll and seal the exposed nori edge by moistening it slightly with water.

Repeat to make 3–4 rolls total (depending on rice distribution). Keep rolls covered with a damp cloth while preparing toppings.

Slice each roll into 6–8 even pieces using a very sharp knife dipped in water between cuts. Arrange the pieces on a serving tray with the cut sides up, or work one roll at a time for topping.

Slice fish

Using a sharp knife, slice the tuna, salmon, and yellowtail into thin, even slices roughly 2 inches long and wide enough to cover a single sushi piece. For shrimp, butterfly each cooked shrimp by slicing almost through the back and opening it flat.

Top each California roll piece with an assortment of the fish and shrimp: place tuna on 3 pieces (use about 0.75 oz tuna total), salmon on 3 pieces, yellowtail on 3 pieces, and shrimp on 4 pieces so every piece is topped. Overlap fish slightly to create an attractive mosaic if desired.

Lightly press each topping onto the rice so it adheres. Sprinkle toasted sesame seeds over the topped rolls.

Drizzle eel sauce lightly over the pieces and add small dots or a thin line of spicy mayonnaise on those pieces you want to be spicy. Serve with soy sauce, pickled ginger, and wasabi on the side.

If serving for a party, arrange the topped pieces on a platter in groups by topping or mixed for color contrast. Keep chilled on ice or in a cool location for up to 1 hour; do not leave raw fish out longer than 2 hours total.

Provide small dishes of soy sauce and wasabi for dipping and a bowl of pickled ginger as a palate cleanser. Recommend eating within 2 hours for best texture of raw fish and rice.