Crab Crunch Roll* Recipe

Rinse the short-grain rice under cold water until the runoff is nearly clear (about 4–6 rinses). Drain and let sit 20–30 minutes.

Combine the rinsed rice and 1.8 cups water in a rice cooker or small saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large wooden or heatproof bowl. Gently fold in the vinegar mixture with a cutting motion until evenly seasoned and slightly glossy. Fan or let rice cool to room temperature (about 15 minutes) before using.

In a mixing bowl combine shredded imitation crab, 3 tbs mayonnaise, optional 1 tbs sushi mayo, sliced green onion, toasted sesame oil, kosher salt and black pepper.

Taste and adjust seasoning — add a touch more mayo if you want creamier texture or a pinch more salt if needed. Chill briefly if desired; crab salad should be cool but not refrigerator-cold when assembling.

Whisk together 4 tbs Japanese mayonnaise, sake, mirin, soy sauce and optional dashi powder until smooth. This is a slightly savory, glossy mayo to be broiled briefly on top of the roll later.

Prepare your work surface: place a bamboo mat on a flat surface and cover it with plastic wrap. Keep a small bowl of rice vinegar water nearby to wet your hands so the rice doesn't stick.

Place one nori sheet shiny-side down on the plastic-wrapped mat. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) strip at the top free of rice.

Flip the nori + rice so the rice faces down on the mat (for an inside-out roll). Press gently to flatten. Sprinkle 1–2 tsp toasted sesame seeds over the exposed rice if desired.

Flip the sheet so the nori is facing up. On the nori (rice side down after flip), arrange a line of crab salad (about half the crab mixture) lengthwise about 1 inch from the bottom edge. Top with cucumber batons and a light sprinkle (about 2 tbs) of tempura flakes for crunch.

Using the mat, roll from the bottom edge up, tucking the filling in and applying gentle pressure to form a tight roll. Seal the top edge of nori with a little water.

Place the roll seam-side down and brush the top with a thin layer of eel sauce. Sprinkle additional tempura flakes on top to adhere. Repeat the process with the second nori sheet, using remaining ingredients to make a second roll.

Slice each roll into 8 equal pieces using a sharp wet knife (clean and wet the blade between cuts to prevent sticking). Arrange pieces on a heatproof tray or serving plate.

Apply Motoyaki Topping

Spoon or pipe the motoyaki mayo mixture over the center of each sushi piece (about 1 tsp per piece).

If you have a culinary torch: lightly torch the motoyaki topping until it is golden and slightly blistered (about 10–20 seconds per piece). If you don't have a torch: preheat your broiler on high, place the pieces under the broiler on a heatproof tray for 30–60 seconds watching carefully until the topping blisters. Remove immediately.

Drizzle additional eel sauce over the finished pieces and sprinkle remaining tempura flakes and a pinch of toasted sesame seeds for garnish. Serve immediately with soy sauce, pickled ginger and wasabi on the side.