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Holy Sushi

In this new episode of Homegrown Chef, "Holy Sushi," Chef Edward Villarreal gets behind the sushi bar with San Antonio's iconic sushi chef, William Pitchford (aka Goro) of Godai Sushi Bar and Restaurant to create a unique sushi roll you've probably never seen before. Anywhere! Whether you've been a long-time customer or are just meeting Chef Goro for the first time, this is a chance to get to know him a little bit better and get inspired to cook, eat and explore!

Special Thanks to SA Produce Box for helping us bring this episode to life. You can also order this Homegrown Chef box of produce and make this amazing sushi roll at home by visiting

“The Holy Roller” Sushi Roll

Recipe by Homegrown Chef Edward Villarreal

& Chef William “Goro” Pitchford of Godai Sushi

YIELD: Makes approximately 4 rolls


1 cup uncooked short-grain white rice

1 cup water

1/4 cup rice vinegar

1 tablespoon white sugar

1/4 cup cilantro leaves

1 cup sliced sushi grade tuna belly

1/2 cucumber, cut into thin spears

1/4 cup scallions, chopped

4 finger limes

4 Hoja santa leaves, cut into the size of a standard nori sheet (remove center stem)

1/4 cup soy ponzu

1/4 cup spicy aioli (or similar)

1/4 cup shredded (unsweetened) coconut

1/4 cup fried tempura bits (optional)


Step 1:

Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.

Step 2:

Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.

Step 3:

To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of Hoja santa on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet.

Step 4:

Place 1 or 2 long cucumber spears, a few leaves of cilantro, a sprinkle of coconut and lime caviar (from the finger limes) and about 2 or 3 strips of tuna belly in a line across the Hoja santa leaf, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat for all rolls.

Step 5

Cut each roll into 1-inch pieces with a very sharp knife dipped in water. Top and garnish with tempura bits, lime caviar, soy ponzu, spicy aioli and scallions. Serve and enjoy!


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