Best Ichi Roll Recipes

ICHI-ROLL

Steps:

• Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice. Cook the rice a rice cooker according the manufacturer¿s instructions. While the rice is still hot, transfer it to a bowl and add the vinegar. Using a rubber spatula or wooden paddle, mix the rice until well coated with the vinegar, slightly cooled and glossy, about 5 to 6 minutes. Transfer the rice to a parchment paper-lined sheet pan, cover with a tea towel, and let cool for 30 minutes.
• To make the Filling: Finely chop the tuna and transfer to a bowl. In another bowl, whisk together the mayonnaise and Sriracha (add more Sriracha, if desired). Gently mix together the tuna and mayonnaise mixture.
• To make the Sushi Roll: Fold the nori sheets in 1/2 and break them apart. Working with 1/2 a sheet at a time, lay it on the bamboo mat shiny side-down. Spread an even layer of rice (not too thick) on the nori, and sprinkle lightly with the sesame seeds. Flip the nori over, and arrange the tuna mixture across the middle of the sheet, forming a horizontal line. Put about 20 pieces of kaiware evenly on top of the tuna line (make sure the sprouted ends face towards the ends of the roll, jutting out from the sides). Roll the nori over the tuna by lifting the near end over the top and rolling to meet the far end; then use the sushi mat to press the roll together. Repeat to make 4 rolls.

SPICY SPRING ROLL

Steps:

• In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce.

SPECIALTY ROLLS

Steps:

• For the citrus ponzu: Mix the soy sauce, vinegar, lemon juice and orange juice in a small bowl until combined. Add the kombu. Set aside. (The kombu can be removed once it is soft or can be left in depending on the desired level of flavor; I typically leave mine in.)
• For the rolls: Seed the cucumber and slice into thin strips about 1/8 inch wide and 7 1/2 inches long. Cut the kaiware from the sponge base and rinse the sprouts under cold water.
• Squeeze excess water from the crab and divide into 4 equal portions.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips into ice water to just moisten them. Gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Flip over the nori so it is rice-side down, keeping the long side of the sheet closest to you. Lay 1 1/2 ounces of the Dungeness crab lengthwise in the center of the nori sheet. Place 2 to 3 small (5-sprout) bunches of kaiware along the crab. Lay 3 to 4 pieces of cucumber against the kaiware.
• Wet your fingers again and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the filling ingredients. Tuck the edge of the nori around the filling and continue rolling the sushi until the seam is on the bottom of the roll. Use a makisu covered in plastic wrap to lightly press and shape the roll.
• Lay 3 pieces of the albacore slices end to end lengthwise down the top of the sushi roll making sure to cover the entire top of the roll. Lay a piece of plastic wrap over the roll. Take the plastic wrap off the makisu and use it to gently shape the roll. Carefully remove the makisu, leaving the plastic wrap formed on top of the roll. Cut the roll (through the plastic wrap) into 8 even pieces. Remove the plastic wrap and arrange the sushi pieces on a plate. Repeat with the remaining ingredients, making a total of 4 rolls.
• Place a very small amount of the grated garlic on top of each piece of sushi and drizzle the rolls with the citrus ponzu. Garnish with the scallions and toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi if desired.

GRILLED VEGETABLE HAND ROLLS

Steps:

• Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
• Preheat a grill pan on medium heat.
• Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
• Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
• To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.