Chef Special Rolls Recipe

Rinse and cook rice

Rinse the 2 cups of short-grain sushi rice in cold water until the water runs clear (about 6–8 rinses). Drain and place in a medium saucepan with 2.25 cups water. Cover, bring to a boil over medium-high heat, then reduce to low and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

Season rice

Meanwhile, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp sea salt in a small saucepan and warm gently until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl, pour the seasoned vinegar over the rice, and fold gently with a rice paddle or wooden spoon to evenly coat while fanning or allowing steam to escape. Cool to body temperature (about 10–15 minutes).

Prepare filling components

While rice cools, slice the tuna and salmon into long, thin strips suitable for placing atop or inside rolls. Julienne 1/2 cup cucumber, thinly slice 1 cup avocado, shred crab meat to make 4 oz, and thinly slice 2 green onions.

Make spicy crab

In a small bowl combine 4 oz shredded crab, 3 tbs mayonnaise and 1 tsp sriracha. Mix until evenly coated. Adjust spice to taste.

Prepare rolling station

Place a bamboo mat on your work surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water nearby to moisten hands and knife between cuts. Keep a damp towel to cover finished rolls so rice doesn't dry out.

Make an inside-out roll (uramaki) - optional soy paper)

Place a nori sheet shiny side down on the plastic-wrapped bamboo mat. Wet hands and take ~3/4 cup seasoned rice, spread evenly over the nori to within 1/2-inch of the top edge. Sprinkle 1/2 tsp toasted sesame seeds across the rice. If using soy paper for an extra delicate exterior, carefully place the soy paper on top of the rice before flipping the nori so the rice faces up.

Flip and fill

Flip the nori so the rice side is down on the plastic wrap/board and the nori side faces up. Arrange a line of fillings across the lower third of the nori: about 1.5–2 oz spicy crab mixture, a few cucumber julienne, 3–4 slices of avocado, and a few strips of tuna or salmon if using inside filling. Add a sprinkle of green onion.

Roll tightly

Using the bamboo mat, lift the edge nearest you and fold it over the fillings, pressing gently but firmly to form a tight cylinder. Continue rolling while applying even pressure until sealed. Use the mat to shape and tighten the roll for 30 seconds.

Top with fish (Chef special finish)

Place the roll seam-side down. Lay thin slices of tuna and salmon overlapping across the top of the roll (alternating colors) to cover the rice. Press gently so the fish adheres. If desired, cover the fish with a thin layer of plastic wrap and re-shape with the mat for a tighter finish.

Garnish and sauces

Brush 1 tbs eel sauce across the fish-topped roll. Drizzle with spicy mayo (combine 4 tbs mayonnaise with 1 tbs sriracha for the drizzle if not using pre-made). Sprinkle 1–2 tbs masago or tobiko and 1 tsp toasted sesame seeds on top.

Slice the roll

Wipe a sharp knife dampened with water and a drop of rice vinegar between cuts. Slice the roll into 8 equal pieces with a single clean stroke for each piece. Clean the knife between cuts to maintain neat slices.

Arrange the 8 pieces on a serving plate. Drizzle additional eel sauce and spicy mayo as desired. Garnish with pickled ginger, a small dollop of wasabi on the side, and scatter microgreens or cilantro. Serve immediately with soy sauce for dipping.