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New York roll

Recipe for New York Sushi Roll

New York sushi roll in basket-weaved cucumber wrapper with three types of fishes, kani and avocado. This roll tastes so fresh and yum yum that any sushi fan would love.
Course Entree
Cuisine Japanese
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 roll
Author Victoria


  • 1 Japanese cucumber or 2 mini seedless cucumber
  • 1 oz sushi grade salmon
  • 1 oz sushi grade tuna
  • 1 oz hamachi or white fish
  • 2 kani sticks
  • 1/4 Hass avocado
  • 2 handful nigiri size sushi rice
  • Sriracha and mayo optional


  • Cut all the fishes into long strips.
  • Wash the cucumber, then rub it with some Kosher salt. Let sit for a couple minutes before lightly rinse.
  • Use a peeler to slice cucumber into thin lengthwise strip.
  • Divide the usable of similar width cucumber slices into two, and basket weave into rectangular shape wrapper.
    Basket Weaved Cucumber
  • Have a plastic wrap on a flat surface then place this weaved cucumber wrapper on top.
    Plastic wrap
  • Spread 2 nigiri size rice ball along one side.
    Add rice
  • Now arrange all the fish, avocado and crab sticks.
    Arrange ingredients
  • Drizzle some sriracha and Kewpie mayo if you like the taste and a little extra spice, otherwise just keep. The sauce do give better binding for ingredients.
    Drizzle mayo
  • Carefully wrap and roll the wrapper into roll, as the weaved wrapper quite delicate, make sure the plastic is wrapped around the whole roll.
    Rolling New York Sushi
  • Wrap a saran wrap around the roll for easier cutting. Use a sharp knife to cut into piece while plastic wrap still on.
    Cut the roll
  • Carefully unwrap each piece.
  • Serve with some wasabi and garnishment.