Hidden Dragon Roll Recipe

Rinse the sushi rice under cold water until the water runs nearly clear to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Let cool slightly.

Transfer cooked rice to a wide bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice while folding to cool and give shine. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Place the finely diced tuna in a bowl. Add 2 tbs Japanese mayonnaise, 1 tbs sriracha, 1/2 tsp sesame oil, 1/2 tsp soy sauce, chopped scallion and toasted sesame seeds.

Gently mix until combined but not mashed; chill briefly (5–10 minutes) if your kitchen is warm to keep mixture firm.

Prepare mango by cutting into thin matchsticks. If using cucumber, julienne and pat dry to remove excess moisture.

Keep mango and cucumber separate and ready for immediate assembly so they don't brown or release excess liquid.

Combine 3 tbs Japanese mayonnaise and 1 tsp sriracha in a small bowl to make spicy mayo. Adjust heat to taste. Transfer to a squeeze bottle or small piping bag for easy drizzling.

Have eel sauce ready in a separate squeeze bottle or spoon. Arrange the thin salmon slices on a plate so they are ready to lay over the finished roll. Keep salmon chilled until just before torching.

If you have a culinary torch: set it up and check fuel. If not, the salmon can be served un-torched but torched gives a smoky finish.

Place a sheet of plastic-wrap–covered bamboo mat on work surface. Lay one nori sheet shiny side down on the plastic.

With wet fingers, spread about 1 to 1 1/4 cups sushi rice evenly over the nori, leaving a 1/2-inch strip at the top edge free of rice.

Sprinkle a few sesame seeds lightly over the rice if desired for texture (optional).

Carefully flip the nori sheet so the rice faces down on the plastic/mat and the nori side faces up.

On the center of the nori, place a line of spicy tuna (about 3–4 tbs) and a thin line of mango matchsticks and cucumber (about 1–2 tbs each), leaving 1/2 inch at ends.

Using the mat, roll the nori over the filling, pressing firmly but gently to create a tight roll. Seal the edge with a little water on the exposed nori strip. Shape into a cylindrical roll using the mat.

Place the roll seam-side down. Using a sharp, wet knife, slice the roll in half, then into 8 even pieces (wipe the knife between cuts to keep clean). Arrange the pieces so the rice side is up.

Lay thin salmon slices over the top of each piece so they cover the rice surface. If slices are long, overlap slightly across pieces to create a continuous salmon 'cap'.

Using a culinary torch, lightly torch the salmon on each piece until just seared and slightly opaque on the surface (avoid overheating). If you have no torch, you may quickly broil for 15–30 seconds, watching closely, or serve raw.

Drizzle spicy mayo across the top of the torched salmon in a zigzag. Then drizzle eel sauce (unagi sauce) in a thinner line for sweet-salty contrast.

Garnish with a sprinkle of sesame seeds, a small mound of pickled ginger, and optional wasabi on the plate.