Sunny Dragon Roll Recipe

Rinse the sushi rice under cold running water until the water runs clear (about 3–4 minutes). Drain and let sit 20 minutes.

Combine rinsed rice and 420 ml water in a rice cooker (or saucepan). 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, combine 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 (a wooden hangiri if available). Gently fold in the vinegar mixture with a wooden spatula while fanning the rice to cool quickly. Aim for glossy, slightly sticky rice. Let rice come to near room temperature (about 10–15 minutes).

Prepare spicy salmon

Dice the sushi-grade salmon into small 1/4-inch pieces. In a bowl combine the diced salmon with 2 tablespoons Japanese mayonnaise and 1 teaspoon sriracha. Mix gently, taste and adjust heat. Refrigerate until assembly.

Prepare cucumber & avocado

Julienne the cucumber into long thin batons. Slice the avocado lengthwise into 6 even strips. If desired, toss avocado lightly with a few drops of lemon juice to slow browning.

Make shrimp tempura

Heat vegetable oil in a deep pot to 180°C (355°F). Pat shrimp dry, make 3 shallow diagonal cuts on the underside to prevent curling, and dust lightly with flour. In a bowl, whisk tempura mix with 150 ml ice-cold water just until combined—batter should be lumpy; do not overmix. Dip each shrimp in batter, then gently lower into hot oil and fry until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel to drain. Trim shrimp lengthwise if needed so each roll can fit cleanly.

Make spicy crab salad

In a bowl combine shredded crab, 2 tablespoons mayonnaise, 1 teaspoon sriracha, 1 teaspoon soy sauce, 1 teaspoon mirin (optional) and sliced green onions. Mix until combined. Taste and adjust seasoning. The mixture should be slightly saucy but not watery.

Add tobiko

Stir 1 tablespoon of the tobiko into the crab mixture gently, reserving about 1 tablespoon for final garnish.

Lay a bamboo sushi rolling mat on a clean surface and place plastic wrap on the mat to prevent sticking. Place one nori sheet shiny-side down on the plastic.

Wet your hands with water (with a little rice vinegar to prevent sticking). Spread a thin even layer of sushi rice over the nori, leaving a 1-inch (2–3 cm) bare margin at the far edge. Lightly brush the rice with a small amount of sesame oil if using.

Flip the nori/rice so the rice is facing down on the plastic (nori up). This makes an inside-out roll where fillings are inside and the rice will be outside.

On the nori (now facing you), near the edge closest to you, place in order: a strip of avocado (2–3 strips staggered per roll depending on width), a few cucumber julienne pieces, a line of spicy salmon, and two shrimp tempura placed tail-out (so tails will be visible when cut). Do not overfill—leave room to roll.

Lift the bamboo mat edge nearest you and begin to roll tightly away from you, using the mat to shape and compress the roll. Seal the edge by wetting the bare nori margin with a little water and finishing the roll. Repeat to make two rolls (uses 2 nori sheets).

Place rolls seam-side down. Using a sharp, wet knife, slice each roll into 8 equal pieces. Wipe the knife clean and wet between cuts for clean slices.

Top with spicy crab and torch

Spoon or pipe a mound (about 1 tablespoon) of the spicy crab salad onto the center of each slice. Sprinkle the reserved 1 tablespoon tobiko over the crab topping. Using a culinary torch held 2–3 inches away, briefly torch the crab topping until it is warmed and slightly charred at the edges (10–20 seconds per piece). Be careful not to overheat the roe; just lightly scorch the mayonnaise-crab surface to add smoky flavor and a golden color.

Garnish the plate with remaining tobiko, pickled ginger, and wasabi. Serve immediately.