I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty

Ingredients

• 15 lb Short‑Grain Sushi Rice (uncooked, rinsed until water runs clear)
• 18 qt Water (for cooking rice (1.2 qt water per lb rice))
• 2 cup Rice Vinegar (preferably seasoned rice vinegar)
• 1.5 cup Granulated Sugar (for sushi vinegar mixture)
• 0.5 cup Salt (fine sea salt)
• 0.5 cup Vegetable Oil (helps rice stay separate during rolling)
• 30 sheet Nori Sheets (seaweed) (8‑inch square sheets, shiny side down)
• 5 large Cucumber (seedless, cut into thin strips)
• 4 lb Cream Cheese (full‑fat, softened)
• 5 lb Smoked Salmon (thinly sliced)
• 4 lb Imitation Crab Meat (shredded)
• 6 large Avocado (sliced)
• 8 lb Cooked Shrimp (peeled, tails removed)
• 0.5 cup Sesame Seeds (toasted)
• 1 cup Pickled Ginger (thin strips for palate cleanser)
• 0.5 cup Wasabi Paste (adjust heat to taste)
• 1 cup Soy Sauce (for dipping)
• 1 cup Mayonnaise (base for spicy mayo)
• 0.5 cup Sriracha (mix with mayo for spicy mayo)

Instructions

1. Rinse and Cook the Sushi Rice

   Place the rinsed 15 lb of short‑grain sushi rice in a large stockpot, add 18 qt of water, bring to a boil, then cover and simmer on low for 20 minutes until the rice is tender and water is absorbed.

   Time: PT30M

   Temperature: Medium heat to boil then low simmer

2. Fluff the Cooked Rice

   Transfer the hot rice to a large mixing bowl, gently fluff with a rice paddle to release steam. Allow to cool slightly (about 10 minutes).

   Time: PT10M

3. Prepare Sushi Vinegar Mixture

   In a small saucepan, combine 2 cup rice vinegar, 1.5 cup sugar, 0.5 cup salt, and 0.5 cup vegetable oil. Heat gently until sugar and salt dissolve, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

4. Season the Rice

   While the rice is still warm, slowly drizzle the hot vinegar mixture over it, using a spatula to fold each grain so it becomes evenly coated. Let the seasoned rice cool to room temperature.

   Time: PT15M

5. Prepare Fillings

   While the rice cools, slice cucumber into thin strips, slice avocado, shred cream cheese, slice smoked salmon, shred imitation crab, and pat dry the cooked shrimp. Toast sesame seeds in a dry pan.

   Time: PT20M

6. Make Spicy Mayo

   Combine 1 cup mayonnaise with 0.5 cup sriracha in a small bowl; stir until smooth.

   Time: PT2M

7. Assemble Regular‑Size Test Roll (Optional)

   Lay a sheet of nori shiny side down on a regular sushi mat, spread a thin layer of rice, add cucumber, cream cheese, and smoked salmon, then roll tightly using the mat. Slice to test flavor and technique.

   Time: PT5M

8. Assemble Giant Roll – Base Layer

   Lay a giant sushi mat on a clean surface, cover with plastic wrap. Place a large sheet of nori (or two overlapping sheets) shiny side down. Spread a 5‑inch border of rice across the sheet, leaving 1 inch uncovered on the far edge for sealing.

   Time: PT10M

9. Add Fillings to Giant Roll

   Arrange cucumber strips, cream cheese strips, smoked salmon, avocado, imitation crab, and shrimp in rows across the rice layer, leaving edges clear. Sprinkle toasted sesame seeds over the top.

   Time: PT15M

10. Roll the Giant Sushi

    Using the giant mat, gently lift the edge of the nori and begin rolling, applying even pressure. Moisten the uncovered border with water to seal. Continue rolling until the roll is tight and uniform.

    Time: PT15M

11. Chill the Roll

    Wrap the completed roll in plastic wrap and place on a wooden boat or platter. Refrigerate for at least 30 minutes to firm up before slicing.

    Time: PT30M

    Temperature: 4°C (refrigerator)

12. Slice and Serve

    Remove the wrap, place the roll on a cutting board, and slice with a sharp, wet knife into 1‑inch pieces. Arrange slices on a serving platter, garnish with pickled ginger, wasabi, and drizzle spicy mayo. Serve with soy sauce for dipping.

    Time: PT10M

Nutrition Facts

Calories

2500

Protein

120 g

Carbohydrates

260 g

Fat

120 g

Fiber

20 g