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Jazz Roll Recipe


  • 1 - Soy Wrapper Sheet
  • 1 cup - Sushi Rice (Sushi Rice Recipe)
  • 2 - 4 - Boiled Shrimp (depending on size)
  • 2 pieces - Asparagus
  • 2 - Crab Sticks
  • 1/2 tbsp - Mayonnaise
  • Pot of Boiling Water
  • 1 bowl - Warm Vinagered Water (Vinegared Water Recipe)


  1. Boil a medium sized pot of water.
  2. Place the asparagus into the pot of boiling water for 45 to 60 seconds to blanch it.
  3. Boil shrimp for 3-4 minutes or until cooked. Try not to overcook them as they get tough when they are overcooked.
  4. Pat boiled shrimp dry.
  5. Take the sheet of soybean wrapper and put it on the bamboo rolling mat with the long side facing you.
  6. Dip your hands in the bowl of vinagered water. The vinagered water is used to prevent the sushi rice from sticking. You want your hands to be damp, not wet.
  7. Gently pat and spread the 1 cup of sushi rice in an even layer on each sheet using your fingers. Do not mash or smear the rice on the soybean wrapper.
  8. Cut the shrimp into pieces so that they can be put in a line across the roll.
  9. Cut the bottom third off of the asparagus.
  10. Chop the crab sticks into fine pieces and place in a mixing bowl.
  11. Add 1/2 tbsp of mayonnaise to mixing bowl with crab sticks and mix.
  12. Spread crab mixture horizontally across the rice.
  13. Place the boiled shrimp horizontally across the rice.
  14. Place the asparagus horizontally across the rice.
  15. Roll the sushi using the Maki sushi rolling method.
  16. On the cutting board, cut the jazz roll in half.
  17. Take the two halves, place them side by side, and cut the in half again.
  18. Cut all pieces in half again, which should leave you with 8 pieces.