Spicy Las Vegas (fried) Recipe

Cook sushi rice according to package instructions (use slightly less water for firmer rice). When cooked, transfer to a wide shallow bowl. While still warm, fold in rice vinegar seasoning evenly. Fan the rice to cool to near room temperature and set aside.

In a medium bowl combine shredded kani kama, diced salmon, softened cream cheese, minced serrano, sliced green onion, Japanese mayonnaise, soy sauce, and toasted sesame oil. Fold gently until evenly combined. Taste and adjust heat (add a touch more serrano or sriracha to the mayo if desired). Keep chilled until assembly.

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Place one nori sheet shiny-side down on the mat. With wet hands, evenly press about 3/4 cup of seasoned sushi rice into a 1/8-inch layer over the nori, leaving a 1-inch strip at the far edge free of rice.

Sprinkle a few toasted sesame seeds across the rice. Flip the nori + rice so the rice side is down on the plastic wrap (this creates an inside-out roll which is ideal for frying).

Place a 3–4 inch line of the kani-salmon-cream cheese mixture along the center of the nori (on the now top side). Do not overfill. Using the mat, roll tightly from the near edge over the filling to form a compact cylinder. Seal the far edge with a little water.

Repeat to make 3 more rolls (4 total). Chill the rolled cylinders in the refrigerator for 10–15 minutes to firm up before breading.

Set up a breading station: bowl with flour, bowl with beaten eggs, and a shallow tray with panko breadcrumbs. Lightly dredge each rolled cylinder in flour, shaking off excess. Dip into beaten egg, then roll evenly in panko, pressing gently so breadcrumbs adhere.

In a deep, heavy-bottomed skillet or pot, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in ~45–60 seconds.

Carefully lower each breaded roll into the hot oil (work in batches to avoid crowding). Fry until golden brown and crisp, about 2.5–3.5 minutes, turning gently so all sides brown evenly.

Use a slotted spoon to transfer fried rolls to a wire rack set over a baking sheet to drain. Let rest 1–2 minutes before slicing.

Using a sharp, wet knife, slice each fried roll into 6–8 pieces. Arrange on a platter. Drizzle nitsume (sweet glaze) over the top of each piece and dot or pipe spicy mayo beside or on top. Garnish with extra thin slices of serrano or a sprinkle of green onion if desired.

Serve immediately with pickled ginger and wasabi on the side. Provide additional nitsume for dipping.