1 Dollar Sushi Rolls

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed twice)
• 2 cups Water (for cooking rice)
• 0.25 cup Rice Vinegar (seasoned with sugar and salt)
• 2 tablespoons Granulated Sugar (for sushi rice seasoning)
• 1 teaspoon Salt (for sushi rice seasoning)
• 0.75 cup Mayonnaise (regular mayo, room temperature)
• 3 tablespoons Sriracha (adjust heat to taste)
• 1 stalk Green Onion (thinly sliced, divided between mixes)
• 1 clove Garlic (grated)
• 3 Shallots (thinly sliced for frying)
• 2 cups Vegetable Oil (for frying shallots, plus extra for searing)
• 0.5 English Cucumber (cut into batons matching nori width)
• 0.5 pound Sashimi‑Grade Salmon (cut into ½‑inch cubes)
• 1 tablespoon Sesame Seeds (to sprinkle on tamaki)
• 5 full sheets Nori Sheets (cut in half for tamaki, full for maki)
• 1 Avocado (sliced, brushed with soy sauce)
• 2 large caps Portobello Mushrooms (sliced ¾‑inch, scored cross‑hatch)
• 0.25 cup Fresh Mint Leaves (torn)
• 0.25 cup Fresh Cilantro Leaves (torn)
• 0.25 cup Fresh Thai Basil Leaves (torn)
• 2 Carrots (julienned for pickling)
• 2 cups White Vinegar (for pickling carrots)
• 1 cup Water (for pickling brine)
• 1 tablespoon Salt (for pickling brine)
• 2 teaspoons Sugar (for pickling brine)
• 2 pounds Skinless Pork Belly (cut into 2‑inch pieces, score fat cap)
• 1 teaspoon Chinese Five‑Spice Powder (optional, for pork seasoning)
• 0.5 cup Hoisin Sauce (for glazing pork belly)
• 1 bunch Green Onions (white and green parts separated)
• 2 Thai Chili (thinly sliced, optional for pork roll)
• 1 teaspoon Soy Sauce (for brushing avocado)

Instructions

1. Prepare Sushi Rice

   Rinse the sushi rice twice in a fine‑mesh sieve until the water runs clear. Transfer to the rice cooker, add an equal amount of water, and start the cooking cycle.

   Time: PT5M

2. Season the Rice

   While the rice cooks, combine rice vinegar, 2 Tbsp sugar, and 1 tsp salt in a small bowl; stir until dissolved. When the rice is done, transfer to a large bowl, gently fold in the seasoned vinegar, and let the rice sit on the "keep warm" setting.

   Time: PT5M

3. Fry Crispy Shallots

   Thinly slice 3 shallots (mandolin recommended). Heat 2 cups vegetable oil in a medium pot over medium‑high heat. Fry the slices, stirring constantly, until golden brown (about 2‑3 minutes). Remove with a spider, drain on paper towels, and season with salt while hot.

   Time: PT7M

4. Prepare Cucumber Batons

   Cut a nori sheet in half; slice the cucumber to match the width of the half‑sheet. Trim the ends (cheeks) and cut the remaining strip into thin batons.

   Time: PT5M

5. Make Spicy Salmon Mix

   Dice 0.5 lb sashimi‑grade salmon into ½‑inch cubes. In a bowl, whisk together 0.75 cup mayo, 3 Tbsp sriracha, thinly sliced green onion, grated garlic, and a pinch of salt. Toss the salmon cubes in the mixture until evenly coated.

   Time: PT12M

6. Assemble Spicy Salmon Tamaki

   Lay a half‑sheet of nori on a bamboo mat, wet your hands, and spread sushi rice over three‑quarters of the sheet, leaving the top edge bare. Place 2‑3 Tbsp spicy salmon, a cucumber baton, a handful of crispy shallots, and a sprinkle of sesame seeds. Roll from the bottom, sealing with the exposed nori edge.

   Time: PT10M

7. Sear Portobello Mushrooms

   Heat a skillet with enough oil to coat the bottom over medium heat. Place mushroom slices (flat side down) without crowding; press lightly with a chef press. Sear 2‑3 minutes, flip, season with salt, and sear another 2‑3 minutes until deep brown. Remove and repeat for all slices.

   Time: PT10M

8. Prepare Herb Salad

   In a small bowl, combine ¼ cup fresh mint, ¼ cup cilantro, and ¼ cup Thai basil. Toss gently until fragrant.

   Time: PT5M

9. Brush Avocado

   Slice half an avocado thinly. Lightly brush each slice with 1 tsp soy sauce.

   Time: PT2M

10. Assemble Vegetable Tamaki

    Lay a half‑sheet of nori, spread rice, add a slice of brushed avocado, a seared mushroom slice, cucumber baton, thinly sliced green onion, a spoonful of herb salad, and a handful of crispy shallots. Roll tightly and seal.

    Time: PT10M

11. Pickle Carrots

    Julienne 2 carrots. In a saucepan, bring 2 cups white vinegar, 1 cup water, 1 Tbsp salt, and 2 tsp sugar to a boil. Pour the hot brine over the carrots in a jar, ensure they are fully submerged, and let cool to room temperature.

    Time: PT15M

12. Prepare Pork Belly

    Trim the 2 lb pork belly into two even squares, then slice into 2‑inch thick pieces. Score the fat cap in a cross‑hatch pattern. Lightly coat a skillet with cooking oil and heat over medium‑high until sizzling.

    Time: PT5M

13. Sear Pork Belly

    Season pork pieces generously with salt (and optional 1 tsp five‑spice). Place fat side down, sear 2‑3 minutes until golden, flip, and tilt pan to crisp the rendered fat for another 2‑3 minutes.

    Time: PT5M

14. Finish Pork in Oven

    Transfer the seared pork to a baking sheet and bake at 375°F for 15‑20 minutes, or until the interior reaches 145°F.

    Time: PT20M

    Temperature: 375°F

15. Glaze and Caramelize

    Brush each pork piece with hoisin sauce (about ½ cup total). Place under a broiler or use a kitchen torch to caramelize the glaze until glossy and slightly sticky.

    Time: PT5M

16. Sear Green Onions

    Slice the white parts of the green onions thinly. Heat 2 Tbsp vegetable oil in a skillet over medium‑high heat, add the onions, and sear, tossing occasionally, for 3‑4 minutes until charred and caramelized. Season with a pinch of salt.

    Time: PT5M

17. Assemble Pork Belly Maki

    Lay a full nori sheet on the bamboo mat. Spread sushi rice evenly, leaving a 1‑inch margin at the top. Place a piece of glazed pork belly (cut lengthwise if wide), a handful of seared green onions, pickled carrots, thinly sliced Thai chili (optional), and herb salad. Roll tightly, give a light crimp, then finish the roll and seal.

    Time: PT15M

18. Slice and Serve

    Using a sharp, wet knife, cut the maki into 6‑8 equal pieces. Arrange all three types of rolls on a platter with extra soy sauce, pickled ginger, and wasabi if desired.

    Time: PT5M

19. Cleanup

    Wash all bowls, knives, cutting board, skillet, pot, and bamboo mat. Wipe down countertops and store leftovers.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

40 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sushi Rice: Calrose rice
• Instead of Rice Vinegar: Apple cider vinegar (with a pinch of sugar)
• Instead of Mayonnaise: Japanese mayo
• Instead of Sriracha: Chili garlic sauce
• Instead of Shallots: Red onion
• Instead of Vegetable Oil: Canola oil
• Instead of English Cucumber: Japanese cucumber
• Instead of Sashimi‑Grade Salmon: Sashimi‑grade tuna, cooked shrimp
• Instead of Avocado: Mashed avocado
• Instead of Portobello Mushrooms: Shiitake mushrooms
• Instead of Fresh Thai Basil Leaves: Regular basil
• Instead of White Vinegar: Apple cider vinegar
• Instead of Skinless Pork Belly: Pork shoulder
• Instead of Chinese Five‑Spice Powder: Ground ginger
• Instead of Hoisin Sauce: Barbecue sauce
• Instead of Thai Chili: Jalapeño
• Instead of Soy Sauce: Tamari

Equipment Needed

• Rice Cooker
• Medium Saucepan
• Spider Skimmer
• Mandolin (optional)
• Sharp Chef Knife
• Mixing Bowls
• Bamboo Sushi Mat
• Cutting Board
• Skillet (medium)
• Chef Press or Heavy Pan (optional)
• Oven
• Broiler or Kitchen Torch (optional)
• Paper Towels
• Measuring Cups and Spoons
• Brush (optional)

Critical Steps — Do Not Skip

• Frying shallots to golden without burning
• Scoring and rendering the pork belly fat
• Caramelizing the hoisin glaze
• Cutting the maki roll with a wet, sharp knife

Chef Tips from the Video

• Use a rice paddle (shamoji) to mix seasoned rice without crushing grains.
• For extra crunch, toast the nori sheets lightly over an open flame before assembling.
• A light mist of water on your hands prevents rice from sticking while spreading.

Troubleshooting

Storage

Refrigerator: Store rolled sushi in an airtight container for up to 24 hours. Keep pickled carrots in their brine for up to 5 days.

Freezer: Unrolled sushi rice can be frozen for up to 1 month; reheat gently before use. Pork belly can be frozen cooked for up to 2 months.

Room temperature: Do not leave raw fish or pork at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare sushi rice a few hours ahead and keep on the rice cooker "keep warm" setting.
• Pickled carrots improve after 12‑24 hours; make them the day before.
• Glazed pork belly can be cooked up to 24 hours ahead; reheat gently before assembling.

Frequently Asked Questions