Texas Roll Recipe

Cook sushi rice according to package instructions (rice cooker or stovetop). While rice is warm, gently fold in rice vinegar, sugar and salt until incorporated. Allow rice to cool to slightly warm (hand temperature) before using.

Shred or chop the imitation crab into small bite-sized pieces. In a bowl combine crab, 2 tbs mayonnaise, 1 tsp sriracha and 1 tsp toasted sesame oil. Stir in the sliced green onions. Taste and adjust seasoning (add a pinch of salt if needed).

Peel, pit and slice the avocado into long strips approximately 1/4" thick. Place in a small bowl and, if desired, toss with a few drops of rice vinegar to slow browning.

Trim the cucumber and cut into long thin matchsticks (julienne) about the same length as the roll. Thinly slice the jalapeño, removing seeds for less heat.

Using a very sharp knife, thinly slice the sushi-grade tuna across the grain into pieces roughly 1/8" thick and long enough to drape over the roll (about 6-8 slices per roll depending on roll size). Keep chilled until ready to assemble.

If you prefer a slight marinade, toss the tuna slices lightly with 1 tsp soy sauce and a few drops of sesame oil for 2 minutes, then blot dry on paper towel.

Place a bamboo mat on a work surface and wrap it with plastic wrap. Lay a whole nori sheet (or half-sheet) shiny side down on the plastic wrap. With wet hands, spread an even layer of sushi rice over the nori leaving a 1/2" strip at the far edge (if making inside-out roll, place plastic on mat, spread rice on plastic, flip nori and proceed with nori up). Use about 1/2 cup rice per roll.

Flip the nori so the rice side is down on the plastic (for traditional) or keep rice outside for inside-out depending on preference. Arrange a horizontal line of krab mix about 1 inch from the near edge, then a line of avocado strips, cucumber matchsticks and 3–4 jalapeño slices across the center of the nori.

Lift the near edge of the mat and roll away from you, pressing gently but firmly to form a tight cylinder. Continue to roll until sealed; use the exposed nori edge (or a little water) to seal the seam. Repeat to make 4 rolls (about 8 pieces per roll).

Place the roll seam-side down. Arrange tuna slices across the top of the roll so they overlap slightly and cover the length of the roll.

Using a spoon or squeeze bottle, drizzle about 3 tbs spicy mayonnaise evenly over the tuna layer. Next, drizzle 2 tbs sweet chili sauce in a thin line or zig-zag over the spicy mayo.

Lightly press the tuna onto the roll so it adheres. If needed, chill the roll for 5 minutes to firm up before slicing.

Using a very sharp knife moistened with water (or wiped between cuts), slice each roll into 8 equal pieces. Clean the knife between cuts for clean edges.

Arrange pieces on a serving plate. Garnish with toasted sesame seeds, microgreens or thinly sliced green onions and pickled ginger on the side. Serve with soy sauce and extra sweet chili or spicy mayo if desired.