Golden Dragon Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (about 3–4 minutes). Drain.

Combine rinsed rice and 1.75 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a wide shallow bowl. Gently fold in vinegar mixture with a wooden spoon or rice paddle in cutting motions to aerate and cool rice. Fan rice while mixing if possible. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Pat shrimp dry with paper towels, make 3 shallow slits on the underside of each tail to prevent curling, then season lightly with 1/4 tsp salt.

Dust each shrimp lightly with 1/4 cup flour; shake off excess.

Mix tempura batter mix with 3 tbs cold club soda until just combined — lumps are fine. Keep batter cold.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Coat each dusted shrimp in batter, then carefully lower into hot oil. Fry in batches for 2–3 minutes until golden and crisp. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain and keep warm.

Prepare fillings: julienne crab sticks, cut cucumber into long thin strips, and slice avocado thinly. Slice salmon thinly across the grain into 6 pieces suitable to drape over the roll.

If making spicy mayo: mix 2 tbs mayonnaise with 1 tsp Sriracha to taste. Set aside.

Place a bamboo mat on your work surface and cover it with plastic wrap. Place one nori sheet shiny side down on the plastic.

Wet your hands with water (to prevent sticking). With about 3/4 cup of sushi rice, evenly spread a thin layer of rice onto the nori leaving a 1/2-inch border at the top edge. Press rice gently — do not mash. Sprinkle a few toasted sesame seeds over the rice (optional).

Carefully flip the nori so rice is facing down on the plastic and the bare nori side is up.

Across the middle of the nori (on the bare side), line up: 2 battered shrimp (tails should extend slightly beyond the edge toward you), 1 crab stick (halved lengthwise if thick), a few cucumber strips, and a couple slices of avocado.

Starting from the edge closest to you, use the mat to roll the nori over the fillings, tucking gently and pulling the mat as you roll to create a firm cylinder. Roll until sealed; use a little water on the exposed nori edge to close the seam.

Transfer the roll seam-side down. Place thin salmon slices across the top of the roll to cover it completely (use about 1.5 oz of salmon per roll). Gently press the salmon onto the rice to adhere.

If you want a torched finish (+$1 option): using a kitchen blowtorch, lightly torch the salmon surface until it is slightly charred and opaque (keep flame moving to avoid burning).

Brush a thin layer of eel sauce over the salmon-topped roll, then drizzle or pipe spicy mayo if using. Sprinkle toasted sesame seeds on top.

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife clean between cuts to keep slices neat.

Arrange the Golden Dragon Roll on a serving plate with pickled ginger, wasabi and extra eel sauce for dipping. Serve immediately.