Kansas C Recipe

Wash and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear. Drain and combine with 2.2 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes, then rest off heat covered 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small pan just until sugar dissolves (do not boil). Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a cutting motion to avoid mashing the grains. Fan rice or let it cool to slightly above room temperature.

Brush a little toasted sesame oil over the rice (about 1 tsp) to add subtle flavor and prevent sticking. Keep covered with a damp towel until assembly.

Combine 4 tbs mayonnaise and 2 tbs BBQ sauce in a small bowl to make BBQ mayo. Taste and adjust — it should be creamy, slightly sweet and tangy.

In another bowl, lightly shred 8 oz kani kama and fold in a pinch of salt (1/8 tsp) and 1 tsp toasted sesame oil. Mix in 1–2 tbs of the prepared BBQ mayo if you want the kani filling to be slightly dressed (optional). Keep refrigerated until assembly.

Preheat oven to broil (or 475°F/245°C if using bake). Line a small rimmed sheet with foil and lightly oil or spray.

Dice or flake 10 oz salmon into roughly 1/2-inch pieces. In a bowl, mix salmon with 3 tbs mayonnaise, 1 tbs BBQ sauce, 1 tsp soy sauce, 1 tsp mirin (optional) and 1/4 tsp black pepper until evenly coated.

Spread the salmon mixture into a single layer on the prepared sheet. Broil about 4–6 minutes until the mayo is browned and the salmon is just cooked through — watch closely to avoid burning. Remove and let rest a couple minutes; the mixture will firm slightly. Alternatively, bake at 475°F for 6–8 minutes until browned.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place small mounds (about 1.5 tbs each) of grated Parmesan spaced 2 inches apart and gently flatten to 2-3 inch circles. Brush very lightly with neutral oil if desired and sprinkle a few sesame seeds on top.

Bake 4–6 minutes until edges are golden and cheese is melted. Remove and let crisps cool on the sheet for 1–2 minutes then transfer to a rack to cool and crisp completely.

Place a bamboo mat on a work surface and cover with plastic wrap. Place one nori sheet, shiny side down, on the mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered for sealing.

Arrange a line of shredded kani kama (about 2 oz equivalent) across the center of the rice. Add 3–4 thin avocado slices on top of the kani line. Drizzle a light line (about 1 tsp) of the BBQ mayo prepared earlier on the avocado if desired.

Using the mat, roll the nori away from you, tucking filling tightly and pressing to form a firm roll. Seal the edge with a little water. Repeat to make 3–4 rolls (depending on nori count) — this recipe yields about 4 rolls serving 4.

Using a sharp wet knife, slice each roll into 8 pieces. Clean the knife between cuts to keep slices neat.

Place 1 rounded teaspoon of the baked salmon mixture atop each sushi piece. Drizzle 1/2 tsp nitsume (eel sauce) over each piece and a small dot of additional BBQ mayo if desired. Sprinkle finely sliced negi (green onion) generously over the salmon-topped pieces.

Garnish each piece with a small Parmesan crisp (break crisps if needed to fit). Optionally finish with a few toasted sesame seeds and a tiny pinch of additional nitsume for shine.

Serve immediately with pickled ginger and wasabi on the side. Provide soy sauce for dipping if desired.