Obama Roll Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand until the water runs clear (about 3–5 minutes). Drain thoroughly.

Cook rice

Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large, shallow nonreactive bowl (wood or plastic preferred). Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice as you mix to cool and give it a shiny texture. Cover with a damp cloth and keep at room temperature until assembly.

Prepare crab filling

In a small bowl, combine 1 cup shredded imitation or cooked crab with 3 tbs mayonnaise and 1 tsp sriracha (optional). Mix until evenly coated. Taste and adjust spice or mayo to preference.

Prepare avocado and cucumber

Slice avocado into thin even strips about 1/4-inch wide. Julienne cucumber into matchstick strips. Keep both slightly damp with a paper towel to prevent browning for avocado and to manage excess moisture from cucumber; pat cucumber dry if watery.

Prepare smoked salmon

Lay out thin slices of smoked salmon; if pieces are small, overlap them to create sheets roughly the length of the roll (about 7–8 inches).

Setup

Wrap the bamboo mat with plastic wrap. Place one nori sheet, shiny side down, on the plastic. Wet your hands with a mixture of water and a tiny pinch of salt to prevent rice sticking.

Spread rice

Scoop about 3/4 cup seasoned sushi rice and evenly spread it over the nori, leaving a 1/2-inch strip at the far edge free of rice. Press gently but firmly to create an even layer about 1/4-inch thick.

Add fillings

Flip the nori sheet over so rice faces down (inside-out roll style). Along the center of the nori (rice side down), place a line of the crab-mayo mixture (about 1/4 cup), a row of cucumber juliennes (2–3 tbs), and avocado strips (about 1/4 cup). Be careful not to overstuff.

Roll tightly

Use the bamboo mat to roll the nori away from you, tucking the filling as you roll. Squeeze gently but firmly with the mat to shape a tight cylinder. Seal the edge with a little water if necessary.

Top with smoked salmon

Place the rolled sushi on a cutting board seam-side down. Lay smoked salmon slices across the top of the roll, overlapping so the roll is fully covered with a thin layer of salmon — this gives the Obama Roll its distinctive smoked salmon-topped appearance.

Finish and garnish

Sprinkle 2 tbs masago or tobiko and 1 tbs toasted sesame seeds over the salmon. If desired, add a thin line of extra mayo or spicy mayo on top for decoration.

Slice the roll

Using a very sharp, wet knife (dip in water and wipe between cuts), trim the ends of the roll and slice into 6–8 equal pieces. Clean the blade between each cut for neat slices.

Plate

Arrange pieces on a platter. Serve immediately with soy sauce, wasabi and pickled ginger on the side. Consume within a few hours for best texture and safety.