Golden Dragon Lunch Recipe

Rinse the rice under cold water until the runoff is nearly clear (about 3–4 minutes) to remove excess starch. Drain well.

Combine the rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, then cover and reduce heat to low; simmer 15 minutes, then remove from heat and let rest, covered, for 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small saucepan over low heat until sugar dissolves. Do not boil; cool to room temperature.

Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning the rice to cool. Aim for shiny, separated grains. Let rice come to room temperature (about 15 minutes).

California filling

Shred the imitation crab and toss with 2 tablespoons mayonnaise. Slice the avocado and toss lightly with a very small pinch of salt to prevent browning. Cut cucumber into long thin strips.

Spicy salmon mix

Finely dice the sushi-grade salmon. In a bowl, combine salmon, 2 tablespoons mayonnaise, 1.5 tablespoons sriracha, 0.5 teaspoon sesame oil, and sliced scallions. Mix gently and keep chilled until use.

Golden Dragon components

If using unagi, cut into long strips. If using salmon, brush thin slices with a little teriyaki and briefly broil or pan-sear to glaze, then slice thinly. Slice mango and avocado thinly on a bias. Julienne cucumber. If using tempura shrimp, have them cooked and drained; otherwise reserve tempura flakes for crunch. Mix spicy mayo by combining 2 tablespoons mayonnaise with 0.75 tablespoon sriracha; place in a squeeze bottle or small bowl.

General rolling technique

Place a sheet of plastic-wrapped bamboo mat on your work surface. Place one nori sheet, shiny side down, on the mat. Wet your fingers with water (to prevent rice sticking). Spread a thin, even layer of sushi rice over the nori leaving a 1" (2.5 cm) border at the top edge. Sprinkle a few toasted sesame seeds over the rice if desired. Flip the nori so the rice is against the plastic or mat, exposing the bare nori side for fillings (this is an inside-out roll technique).

California roll assembly

On the bare nori (not the rice side), arrange a line of crab mixture across the center. Add a row of cucumber strips and avocado slices. Using the bamboo mat, tuck the nori edge over the filling and roll firmly but gently to form a tight cylinder. Remove the mat and plastic, then with the seam side down, press to shape. Optionally roll the finished log in sesame seeds. Using a sharp wet knife, cut each roll into 8 pieces. Repeat for remaining sheets.

Spicy salmon roll assembly

On a nori sheet, spread rice as above (inside-out technique) and flip. Place a line of the spicy salmon mixture across the middle. Add a thin line of cucumber if desired for texture. Roll tightly with the bamboo mat, remove mat, and slice into 8 pieces, wiping the knife between cuts.

Golden Dragon roll assembly (layered topped roll)

This roll uses rice on the outside with a decorative topping. Place rice-side up on the plastic-wrapped mat, flip so the bare nori is up. On the nori, lay a row of cucumber julienne and a piece of tempura shrimp (or sprinkle tempura flakes) and a small strip of unagi/teriyaki fish. Roll tightly to form the inner core and remove the mat. Place the roll seam-side down on plastic. Fan overlapping avocado slices along the top of the roll to cover the length. Gently press the avocado to adhere to the rice. Lay thin mango slices over half the roll if you want a two-tone effect. Drizzle eel sauce over the top and then the spicy mayo in a zigzag. If using unagi, place thin unagi strips as the top layer instead of avocado for a more traditional look. Cut into 8–10 pieces, wiping the knife between cuts.

Arrange California, Spicy Salmon and Golden Dragon pieces on a platter. Garnish with pickled ginger, wasabi, and small dishes of soy sauce. Sprinkle additional sesame seeds and scallions over the spicy salmon pieces if desired.

Serve immediately at room temperature. Leftover sushi rice and fillings should be refrigerated and consumed within 24 hours; do not store rolls that contain raw fish more than 24 hours.