Tony’s Take on Sweet Heart Roll at Fuji Yama

Ingredients

• 4 cups prepared sushi rice (seasoned with rice vinegar, sugar, salt)
• 6 sheets nori (seaweed), cut in half
• 8 oz lump crab meat or gluten-free imitation crab sticks, shredded
• 3 tbsp Japanese mayonnaise (Kewpie)
• 12 cooked sushi shrimp (Ebi), butterflied
• 2 ripe avocados, sliced
• 1 lb sushi-grade tuna (Maguro), sliced thin
• 2 tbsp honey
• 1 tsp warm water (to thin the honey)
• Soy sauce or Tamari (for dipping)

Instructions

1. Mix the shredded crab meat with the Japanese mayonnaise in a small bowl until combined. Keep it cold.
2. Whisk the honey with the warm water in a separate small cup to create a drizzle consistency.
3. Place a half-sheet of nori on your bamboo mat wrapped in plastic. Spread a thin layer of sushi rice over the nori. Flip it over so the rice is facing down.
4. Line the center of the nori with the crab salad, cooked shrimp, and avocado slices. Do not overstuff it.
5. Roll the sushi tightly, tucking the filling in as you go.
6. Lay the thin slices of fresh tuna over the top of the roll. Cover with plastic wrap and use the bamboo mat to press the fish firmly onto the rice.
7. Slice into 8 even pieces with a sharp, wet knife. Remove the plastic wrap.
8. Arrange on a plate and drizzle with the thinned honey sauce.
9. Finish with a pinch of Sweet Ginger Finishing Salt to amplify the sweetness.
10. DUNZO!