This Giant Sushi Roll Is Over 5 Pounds

Ingredients

• 5 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 0.5 cup Rice Vinegar (seasoned with sugar and salt)
• 0.25 cup Granulated Sugar (for seasoning the rice)
• 2 tsp Salt
• 10 large sheets Nori Sheets (full‑size, toasted)
• 1 large Cucumber (peeled, cut into thin strips)
• 2 whole Avocado (ripe, sliced)
• 1 lb Imitation Crab Meat (shredded)
• 0.5 lb Smoked Salmon (sliced into strips)
• 12 pieces Tempura Shrimp (deep‑fried, cooled)
• 8 oz Cream Cheese (softened, cut into strips)
• 2 tbsp Sesame Seeds (toasted)
• to taste Soy Sauce (for serving)
• to taste Wasabi Paste (for serving)
• to taste Pickled Ginger (for serving)

Instructions

1. Cook the Sushi Rice

   Rinse the sushi rice until the water runs clear. Cook 5 cups of rice with 5 cups of water in a rice cooker or pot. Once cooked, let it steam covered for 10 minutes.

   Time: PT30M

2. Season the Rice

   In a small saucepan, gently heat 0.5 cup rice vinegar, 0.25 cup sugar, and 2 tsp salt until dissolved. Transfer the hot rice to a large wooden or plastic bowl, drizzle the seasoning over it, and fold gently with a rice paddle or spatula to coat evenly. Cool the rice to body temperature.

   Time: PT15M

3. Prepare Fillings

   While the rice cools, slice cucumber, avocado, smoked salmon, and cream cheese into thin strips. Shred the imitation crab. If using frozen tempura shrimp, deep‑fry according to package instructions (about 3‑4 min at 350°F) and let cool on paper towels.

   Time: PT30M

   Temperature: 350°F

4. Lay Out Nori and Rice

   Place a sheet of plastic wrap on the bamboo mat, then lay a nori sheet shiny‑side down. With wet hands, spread a thin, even layer of seasoned rice over the nori, leaving a ½‑inch border at the top edge.

   Time: PT10M

5. Add Fillings

   Arrange a line of cucumber, avocado, imitation crab, smoked salmon, tempura shrimp, and cream cheese across the center of the rice. Sprinkle toasted sesame seeds over the fillings.

   Time: PT5M

6. Roll the Sushi

   Using the bamboo mat, lift the edge of the nori closest to you and begin to roll forward, applying gentle pressure to shape a tight cylinder. Continue rolling until the top border seals the roll. Wrap the completed roll tightly in plastic wrap.

   Time: PT10M

7. Chill the Roll

   Place the wrapped roll on a sheet pan and refrigerate for at least 45 minutes to firm up the rice and fillings.

   Time: PT45M

   Temperature: 4°C

8. Slice into Burger‑Size Pieces

   Remove the plastic wrap. Using a very sharp, wet knife, cut the roll into 8‑10 pieces, each about the size of a burger patty (approximately 2‑3 inches thick). Clean the knife between cuts.

   Time: PT10M

9. Serve

   Arrange the slices on a large platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

68 g

Fat

22 g

Fiber

4 g