Chef Fabrizio Schenardi's 8-year-old son Lorenzo helped make both the rolls, with non-traditional ham, carrot and cucumber in one and spicy crabmeat and cucumber in the other. e loves to use the mandoline to julienne the vegetables and ham. Dad's close eye and guiding hand guard against potential cuts.

Yield | 4 to 6 rolls |

  • 2 cups sushi rice, washed at least 4 times or until rice is clear
  • 2¼ cups water
  • ½ cup rice wine vinegar
  • 1 pkg nori
  • 12 strips julienned ham, divided
  • 12 strips julienned carrot, divided
  • 24 strips julienned cucumber, divided
  • ¼ cup crab meat
  • sriracha, to taste
  • mayonnaise, to taste (optional)
  • soy sauce

| Preparation | Bring rice and water to a boil in a medium sauce pan. Reduce heat to low and cook until all water is absorbed, about 45 minutes. When rice is done, spoon onto a parchment-lined baking sheet and pour on rice wine vinegar. Stir rice by cutting through with a wooden spoon and turning it over, careful not to press down on the rice. Fan the rice until cool to prevent overcooking. Place 1 sheet of nori on a sushi mat. Wet your hands with water and spread rice on the lower half of the nori, taking the rice all the way to the edges of the sheet.

For Ham, Carrot and Cucumber Rolls: Place 2 to 3 strips each ham, carrot and cucumber across the centerline of the rice and roll tightly. Cut roll into 6 pieces, and serve with soy sauce for dipping.

For Spicy Crab and Cucumber Rolls: Mix crab meat with sriracha to taste. Add a bit of mayo if you like it creamy. Place 2 to 3 cucumber strips and crab salad across the centerline of the rice and roll tightly. Cut roll into 6 pieces, and serve with soy sauce for dipping.