Customer Choice Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 3–4 minutes). Drain for 10 minutes. Combine rinsed rice and 2.2 cups water in a heavy-bottomed pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed.

Turn off the heat and let rice rest, covered, for 10 minutes. While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves; do not boil.

Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Gently fold in the seasoned vinegar with a cutting motion using a rice paddle or spatula to cool the rice quickly and evenly. Fan the rice as you fold to give it a glossy finish. Let rice come to near room temperature (20–30 minutes) before assembling rolls.

If using tuna or salmon: keep sashimi-grade fish chilled and slice into 1/4-inch strips about 3–4 inches long. Pat dry with paper towel.

If using shrimp: butterfly cooked shrimp by slicing along the belly and opening flat. Pat dry.

If using imitation crab: shred or thinly slice. Toss with a tiny pinch of rice vinegar if desired to brighten flavor.

Prep vegetables: halve, pit and thinly slice 1/2 avocado; seed and julienne 1/2 cup cucumber; thinly slice scallions. Keep fillings in small bowls ready for assembly.

Lay a bamboo sushi mat on a clean work surface and place plastic wrap over it (optional for easier cleanup). Place 1 sheet of nori on the mat, shiny side down.

With slightly wet hands (to prevent sticking), take about 3/4–1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the far edge free of rice. Press the rice gently so it adheres but is not smashed.

Sprinkle a few toasted sesame seeds evenly over the rice. If you prefer an inside-out roll (rice outside), flip the nori after spreading rice onto a second piece of plastic and continue with step below; otherwise proceed as a standard roll with nori on the outside.

If making an inside-out roll, place the nori (rice side down) on the mat: arrange chosen fillings (up to three proteins and two vegetables) in a horizontal line across the center of the nori: for example, 1 oz tuna strips, 1 oz salmon strips, 1 shrimp butterflied, 1/4 avocado slices, and 1/4 cup cucumber julienne. If making a standard roll (nori outside), place fillings directly on the nori before rice if you flipped; otherwise arrange fillings on rice layer if nori outside.

Lift the mat edge nearest you and begin to roll away from you, tucking the fillings with your fingers and using the mat to apply even pressure. Roll until a tight cylinder forms. Press gently along the seam to seal. If rice is on the outside, use a little water on the exposed nori strip to seal the roll.

For an inside-out roll finishing: optionally brush top with a thin layer of spicy mayo or eel sauce and sprinkle tempura flakes for crunch.

Using a very sharp, wet knife, trim the ends and slice the roll into 6–8 pieces: wet the knife between cuts to prevent sticking and wipe clean as needed.

Arrange roll pieces on a serving plate. Garnish with extra sesame seeds, thinly sliced scallions, and a drizzle of eel sauce or spicy mayo if desired.

Serve immediately with soy sauce, wasabi and pickled ginger on the side. Consume fresh (best within 1 hour) for optimal texture and flavor.