House Special Roll Recipe

Rinse and cook rice

Place the 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until water runs mostly clear (about 3–4 rinses). Drain 10–15 minutes. Combine rinsed rice and 240 ml water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small saucepan over low heat or microwave briefly, stirring until sugar dissolves. Transfer cooked rice to a large shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-turning motions to avoid smashing grains. Fan the rice (or let cool uncovered) until it reaches body temperature (about 10–15 minutes).

Prepare fillings

While rice cools, slice the tuna and salmon into long thin strips about 1 cm wide. Shred the crab if necessary. Slice avocado in half, remove pit, peel and cut into 6–8 long slices. Cut cucumber into thin matchsticks. Slice green onions thinly on a bias. Keep all components nearby for assembly.

Prepare spread

In a small bowl combine 4 tbs mayonnaise and 2 tsp sriracha (adjust heat to taste). This spicy mayo will be used inside and on top of the roll.

Lay out nori and rice

Place a plastic-wrapped bamboo mat on your work surface. Put one nori sheet shiny side down on the mat. Wet your hands in the small bowl of water to prevent sticking. Take about 3/4 cup of sushi rice (wet hands help) and spread it evenly over the nori, leaving a 2 cm (about 3/4-inch) strip at the far edge uncovered to seal. Press rice gently to an even layer about 3–4 mm thick. Sprinkle 1/2 tbs toasted sesame seeds over the rice if desired.

Flip for inside-out roll (uramaki)

For a house special roll that is inside-out, carefully flip the nori so the rice faces down on the plastic (nori up). Alternatively, keep rice on the outside if you prefer traditional maki. If flipped, cover the rice with a sheet of plastic to keep it from sticking while you add fillings on the nori side.

Add fillings

On the nori side (the interior), spread a thin line of the spicy mayo across the center. Lay a few strips of tuna and salmon, a small amount (about 25 g) of shredded crab, 2–3 avocado slices, cucumber sticks and a scattering of green onion along the center of the nori, leaving about 1–2 cm at each end to help seal.

Roll tightly

Lift the edge of the mat nearest you and begin rolling away from you, tucking the filling in with your fingers as you roll to form a firm cylinder. Apply even pressure with the mat to compact the roll but not crush it. Continue rolling until sealed; use the exposed nori strip at the far edge to stick the roll together (a little water on the edge helps).

Top and slice

If you made an inside-out roll, place the roll rice-side up on a cutting board. Brush or drizzle 4 tbs unagi sauce over the top. Spoon or pipe remaining spicy mayo in thin lines. Sprinkle 2 tbs masago (optional) across the top and 1 tbs toasted sesame seeds. Using a sharp wet knife (dip in water and wipe between cuts), cut the roll into 8 equal pieces. For clean slices, press the knife straight down without sawing.

Plate and garnish

Arrange the 8 pieces on a serving plate. Garnish with thinly sliced green onion, serve with pickled ginger (about 50 g) and a small amount of wasabi (about 10 g) on the side. Serve additional unagi sauce or soy for dipping.