Thick Roll Sushi

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Thick roll sushi is a celebratory Japanese sushi roll made with multiple colorful fillings wrapped in seasoned rice and a full sheet of nori. Each slice reveals a beautiful striped cross-section, making it a popular choice for special occasions, bento boxes, and the traditional Japanese holiday of Setsubun. The combination of sweet rolled omelet, crisp vegetables, and tangy pickled daikon creates a balanced bite that showcases the harmony of Japanese flavors.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 7 gSugar
• 13 gProtein
• 780 mgSodium
• 320 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 10 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups short-grain Japanese rice
• 2 1/4 cups cold water
• 3 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tsp fine salt

For the spinach and kanpyo

• 6 oz fresh spinach
• 2 oz dried kanpyo (gourd strips)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp granulated sugar

For the sweet rolled omelet (tamago)

• 4 large eggs
• 2 tbsp granulated sugar
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 tsp vegetable oil

For assembly

• 5 full-size sheets nori seaweed
• 1 medium Japanese cucumber, cut into long strips
• 4 oz pickled yellow daikon (takuan), cut into strips
• 4 imitation crab sticks, halved lengthwise (optional)

Directions

1. Rinse the rice in several changes of cold water until the water runs clear, then drain and combine with 2 1/4 cups water in a rice cooker or heavy pot. Cook covered until tender, then let rest 10 minutes.
2. Meanwhile, whisk the rice vinegar, sugar, and salt in a small bowl and microwave 20 seconds to dissolve. Transfer the warm rice to a wooden bowl and gently fold in the seasoning mixture with a cutting motion using a rice paddle; fan the rice briefly to cool it to body temperature.
3. For the tamago, whisk the eggs with sugar, soy sauce, and mirin. Heat a teaspoon of oil in a small nonstick skillet over medium-low heat, pour in a thin layer of egg, and once set, roll up into a tight log. Repeat with the remaining egg, then slice the log into 1/4-inch strips.
4. Blanch the spinach in salted boiling water for 30 seconds, then shock in ice water, squeeze out excess moisture, and season with 1 tsp soy sauce and a pinch of sugar. If using kanpyo, simmer per package directions with the soy sauce, mirin, and sugar until tender.
5. Cut the cucumber and pickled daikon into long strips about 1/4 inch thick and as long as a sheet of nori. Halve the crab sticks lengthwise if using.
6. Wrap a bamboo rolling mat in plastic wrap and place one sheet of nori shiny-side down on top. Wet your hands and spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 1-inch strip of nori exposed at the top edge.
7. Arrange strips of tamago, cucumber, pickled daikon, spinach, kanpyo, and crab in a single horizontal line about 1 inch from the bottom edge of the nori, distributing colors evenly.
8. Using the bamboo mat, lift the bottom edge of the nori over the fillings, tuck it tightly underneath, then roll forward while gently squeezing to form a thick, even cylinder. Seal the loose edge with a few grains of rice.
9. Wipe a very sharp knife with a damp towel between each cut and slice each roll into 8 even pieces.
10. Arrange the slices on a platter and serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Cook’s Notes

• Keep a small bowl of water nearby to wet your hands frequently; this prevents the sticky rice from clinging to your fingers during assembly.
• Wipe the knife blade with a damp cloth between each slice to get perfectly clean, picture-ready cuts without tearing the nori.
• For the most vivid color contrast, arrange the fillings so each slice shows alternating bands of yellow tamago, green spinach, white daikon, and orange or pink crab.
• These rolls are best enjoyed the same day they are made, as the rice hardens in the refrigerator; if needed, cover with a damp towel for up to 4 hours.
• For a vegetarian version, simply omit the imitation crab sticks and add an extra strip of tamago or roasted red pepper for color.

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