We’ve all heard of the American Dream, but have you ever tasted it in the form of sushi? The American Dream Roll sushi is a delightful twist on traditional Japanese cuisine, blending the art of sushi making with bold, American flavours. It’s a culinary adventure that promises to tantalize your taste buds and leave you dreaming of more. Serves 4-6
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American Dream Sushi Roll

You'll need:

• Bamboo Sushi Rolling Mat
• Sharp knife
• Rice cooker or pot with lid
• Rice paddle or spatula
• Kitchen towels and plastic wrap
• Cutting Board
• Small Bowls
• Measuring cups and spoons

INGREDIENTS: ​
Sushi Rice Prep

• 2 cups sushi rice
• 2 ½ cups water for rinsing and cooking
• ½ cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Fish and Fillings

• 8 oz/227g fresh sushi-grade salmon, thinly sliced
• 8 oz/227g sushi-grade tuna, thinly sliced
• 1 ripe avocado, thinly sliced
• ½ cucumber, julienned
• 4 oz/114g cream cheese, cut into strips
• 4 sheets nori (seaweed paper)

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Sauce and Garnishing

• ¼ cup mayonnaise
• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon eel or unagi sauce
• Tobiko (flying fish roe) for garnish
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

METHOD:

1. Rinse the rice. Place in a bowl and cover with cold water. Gently wish the rice in your hands, then drain the cloudy water. Repeat this process 3-4 times or until the water runs clear.
2. Cook the rice. Once well rinsed, transfer the rinsed rice into a rice cooker. Add 2 1/2 cups of water. This ratio ensures the rice is neither too wet nor too dry, ideal for sushi. Set your rice cooker to the “sushi rice” setting if available, or simply cook it according to the standard white rice setting. After the cooking cycle is complete, let the rice sit, covered, for about 10 minutes. This resting period allows the rice to fully absorb any remaining moisture, ensuring a sticky yet fluffy texture.
3. Seasoning the rice. The final step in preparing the sushi rice involves seasoning. Mix 1/3 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Slightly warming this mixture helps dissolve the sugar and salt, making it easier to integrate into the rice. Gently fold the seasoning into the cooked rice using a rice paddle or wooden spoon. Be careful to avoid smashing the grains.
4. Preparing the fish and fillings. After ensuring the sushi rice has the perfect texture and flavour, we move on to preparing the fish and fillings. Place the salmon and tuna on a clean, flat surface and using a sharp, long-bladed knife, slice the fish against the grain into ¼-inch (6.35mm) thick slices.
5. Preparing the vegetables. Slice the avocados in half, remove the pit, then peel off the skin. Cut into thin slices. Wash the cucumbers thoroughly, then cut them into long, thin matchsticks.
6. Prepare the other ingredients. Cut the cream cheese into thin strips.
7. Assembly. Lay out the nori, shiny side down, on a bamboo sushi rolling mat. Have a small bowl of water nearby to moisten your hands to prevent the rice from sticking to your hands. Ensure the mat is wrapped in plastic wrap to aid cleanup later.
8. With moist hands, spread about 1 cup of the rice evenly and gently over the nori, leaving about a half-inch margin at the top edge.
9. In the centre of the rice, lay the prepared fish and vegetable fillings, and a dollop of cream. Do not overfill to ensure a tight roll. Begin rolling by tucking the front edge of the nori over the fillings with the help of the bamboo mat, pulling back the mat as you go to form a tight cylinder. Once rolled, use the bamboo mat to gently press and shape the roll.
10. Mix the Sriracha sauce to the mayonnaise (making it spicy to your taste) and drizzle it over the roll along with the eel sauce.
11. Cutting the roll. Ensure clean, even cuts by wetting your sharp knife. Gently place it on top of the roll and slice with a gently sawing motion, rather than pressing down to avoid squashing the roll. Cut the roll into 8 to 10 equal pieces, depending on your preference for sushi size. Re-wet the knife after one or two cuts.
12. Plating. Arrange the pieces in a single line or in a circular pattern on a clean plate. To serve, add a few final touches before serving, e.g. sprinkle some sesame seeds, fish roe or thinly sliced green onions for an extra burst of taste and colour. Serve the sushi with small dishes of soy sauce, wasabi, and pickled ginger on the side to allow for customization of flavours to personal preference.

NOTES:

• Don’t miss the careful rice-rinsing stage. This step is essential for achieving the signature sushi rice consistency.
• Another delicious seafood addition is tempura shrimp (prawns). Dip each peeled, deveined shrimp into a light tempura batter, then deep-fry them until golden brown and crispy. There are many recipes for making a tempura batter available online.
• Drain them on paper towel, then include as a filling. They may need to be sliced depending on their size.
• For extra crunch, top the roll with a handful of crispy tempura flakes.