Sunset Roll (df) Recipe

Season rice

While sushi rice is warm, transfer to a shallow bowl. Combine rice vinegar, sugar, and salt in a small bowl until dissolved; drizzle over rice and fold gently with a rice paddle to coat without smashing. Fan the rice to cool to near room temperature (about 10 minutes). Keep covered with a damp towel.

Prepare tools: wrap bamboo mat in plastic wrap to prevent sticking. Fill a small bowl with water to wet hands and knife during assembly.

Lay one nori sheet shiny-side down on the plastic-wrapped bamboo mat.

Wet your hands and take about 1/2 cup of seasoned sushi rice. Gently spread the rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice for sealing. Press rice firmly but not too tightly (aim for an even, thin layer).

Flip the nori and rice over so the rice side is down on the plastic wrap and the nori side is up. This creates an inside-out (uramaki-style) roll where salmon and other ingredients will be inside and rice on the outside.

Along the middle of the nori (the exposed side), layer the filling: place shredded crab kanikama (approximately 2 tbs), 2–3 strips of salmon (about 1 oz total per roll), and 2–3 avocado strips. Press the filling lightly so it will hold when rolled.

Begin rolling using the bamboo mat: lift the edge closest to you and fold it over the filling, tuck the filling gently, and roll forward to form a tight cylinder. Squeeze gently with the mat to shape; do not over-compress.

Place the roll seam-side down. Using a sharp, wet knife, trim the roll ends cleanly. Slice the roll into 6–8 equal pieces, wiping and wetting the knife between cuts to ensure clean slices.

Mix unagi mayo: if using separate unagi sauce and mayo, combine 2 tbs unagi sauce with 2 tbs mayonnaise to make a creamy unagi mayo. Drizzle or pipe 1/2 tbs unagi mayo over each piece of roll (reserve remaining for additional drizzling).

Top each piece with about 1/2 tsp tobiko, pressing gently so it adheres. If desired, place a thin slice of salmon on top of each piece before adding tobiko for a more dramatic presentation.

Arrange rolls on a serving plate. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy immediately for best texture.