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

Ingredient Substitutions

• Instead of Sushi Rice: short‑grain rice
• Instead of Rice Vinegar: apple cider vinegar mixed with a pinch of sugar
• Instead of Granulated Sugar: honey (use less)
• Instead of Cucumber: jicama
• Instead of Avocado: mashed avocado mixed with lime
• Instead of Imitation Crab Meat: real crab meat, cooked shrimp
• Instead of Smoked Salmon: lox, cooked salmon
• Instead of Tempura Shrimp: battered fried shrimp
• Instead of Cream Cheese: vegan cream cheese
• Instead of Sesame Seeds: black sesame seeds
• Instead of Soy Sauce: tamari
• Instead of Wasabi Paste: horseradish

Equipment Needed

• Rice Cooker or Heavy‑Bottom Pot
• Bamboo Sushi Rolling Mat
• Sharp Chef’s Knife
• Cutting Board
• Mixing Bowls
• Plastic Wrap
• Large Sheet Pan (optional)
• Deep‑Fry Thermometer (optional)

Critical Steps — Do Not Skip

• Seasoning the rice evenly and cooling to body temperature
• Spreading a thin rice layer leaving a border
• Rolling tightly with the bamboo mat
• Chilling the roll before slicing
• Using a wet, sharp knife for clean cuts

Chef Tips from the Video

• Wet your hands constantly while handling sushi rice to prevent sticking.
• Toast sesame seeds in a dry skillet for 2‑3 minutes for extra aroma.
• For extra visual impact, drizzle a thin line of spicy mayo on each slice just before serving.

Troubleshooting

Storage

Refrigerator: Store wrapped slices in an airtight container for up to 2 days.

Freezer: Not recommended; texture of rice and fillings deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and season the sushi rice a day ahead; keep covered at room temperature.
• Slice all vegetables and proteins and store them in airtight containers in the fridge.
• Assemble the roll up to the chilling step and keep wrapped in the refrigerator until ready to slice.

Frequently Asked Questions