Lion King Roll Recipe

Season the rice

While rice is still warm, fold in the rice vinegar seasoning (3 tbs). Fan or let cool to room temperature; cover with a damp towel to keep moist.

Prepare avocado

Slice 1 large avocado in half, remove pit. Thinly slice one half lengthwise for the outer 'mane' slices (reserve). Dice remaining half into strips for the roll interior.

Prepare nori and rice

Place a bamboo mat covered with plastic wrap on work surface. Lay one nori sheet shiny-side down. With wet hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori leaving a 1-inch strip at the top edge clear.

Assemble roll interior

Brush a thin line of sesame oil across the center of the rice. Arrange two tempura shrimp tails, cucumber julienne (about 2 tablespoons), and avocado strips (from the diced half) lengthwise across the center.

Roll the sushi

Using the mat, lift the edge closest to you and tightly roll away from you, pressing gently to form a cylinder. Seal the top 1-inch nori with a little water. Repeat to make 2 rolls (use remaining ingredients).

Prepare scallop mix

In a small bowl combine chopped bay scallops (6 oz), 3 tbs Japanese mayo, 1 tsp sriracha, 1 tsp mirin and 1/2 tsp soy sauce. Mix until uniform. Fold in 1 tbs shredded mozzarella if using.

Top the rolls

Place the formed rolls on a baking sheet lined with parchment. Using a spoon, mound the scallop mixture along the top center of each roll in an even strip (about 1 tablespoon scallop mix per slice equivalent; you'll later slice rolls).

Bake to set

Preheat broiler or salamander to high. Broil rolls on the top rack for 2–3 minutes, watching carefully, until the scallop topping is lightly browned and bubbly. Remove and let cool 1–2 minutes.

Slice the rolls

Using a very sharp wet knife, slice each roll into 6–8 equal pieces (depending on thickness desired). Wipe the knife between cuts to keep clean slices.

Add avocado 'mane' and crunch

Fan the reserved thin avocado slices over the top of each piece to create the 'Lion King' mane effect. Sprinkle tempura flakes down the center and around the scallop topping for crunch.

Sauce and roe finish

Drizzle unagi (sweet soy) sauce and spicy mayo over each piece in thin lines. Spoon a small pinch (about 1/4 tsp) of tobiko onto the scallop topping of each piece.

Garnish and serve

Scatter thinly sliced scallion over the rolls, add a sprinkle of toasted sesame seeds, and serve with pickled ginger and wasabi on the side. Serve immediately to preserve crispness.