Trump Roll Recipe

Rinse and cook rice

Rinse 2 cups of short-grain sushi rice under cold water until the rinse water runs mostly clear (about 4–6 rinses). Drain and combine rice with 2.25 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt until dissolved. Transfer hot rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into rice using a cutting motion (do not mash) until combined and slightly glossy. Fan rice as you fold to help it cool to lukewarm. Keep covered with a damp towel until ready.

Prepare nori and setup

Place a bamboo mat on a clean surface and lay a piece of plastic wrap over it. Put one full nori sheet shiny side down on the plastic. Wet your hands to prevent sticking and evenly spread about 3/4 to 1 cup of sushi rice over the nori, leaving a 1-inch strip at the far edge free for sealing. Lightly brush a little oil on your palms if you prefer a glossier outer finish.

Prepare filling mixture

In a bowl combine 1 cup flaked imitation crab, 4 oz softened cream cheese, and 2 thinly sliced green onions. Mix until creamy and evenly combined. Taste and adjust a pinch of salt if needed.

Assemble roll interior

Across the center of the rice-covered nori, horizontally lay 3 pieces of cooked shrimp (or tempura shrimp) per roll, a line of julienned cucumber (about 2 tbs), a few slices of avocado, and about 3 tbs of the crab-cream cheese mixture. Do not overfill; keep a compact line. If you like a crunchy element inside, sprinkle a tablespoon of toasted sesame seeds in the center.

Optional light fry prep

If you want a crunchy outer texture like a 'trumpet' of crunch, prepare a light coating. Set out three shallow bowls: flour, beaten egg, and panko. Very gently lift the roll from the mat (keep it tight) and briefly dust the rice surface with flour (use about 1–2 tbs) and brush with beaten egg, then press gently into panko to coat the rice exterior. This step is optional—skip for a classic sushi roll.

Fry roll

Heat 2 tbs oil in a heavy skillet over medium heat until shimmering. Place the coated roll seam-side down in the pan and fry, gently turning, until panko is golden and crisp, about 1–2 minutes per side. Remove and drain on paper towels. If not frying, skip this step.

Roll and cut

If you did not lift the roll to coat before, roll using the bamboo mat: press firmly and roll away from you, sealing the edge with a little water. Let the sealed roll rest seam-side down for 1–2 minutes. Using a very sharp knife moistened with water, cut the roll into 8 equal pieces. For fried rolls, cut carefully with a serrated or very sharp blade using a gentle sawing motion.

Sauce and garnish

In a small bowl combine 1/2 cup mayonnaise and 1 tsp sriracha for a spicy mayo; drizzle or pipe on top of each piece. Finish with 4 tbs unagi sauce drizzled over the roll in a decorative pattern. Sprinkle 2 tbs toasted sesame seeds across the top. Serve with soy sauce, pickled ginger and wasabi on the side.