Aburi Orange Dragon Recipe

Rinse the 2 cups sushi rice in cold water until the runoff is clear (about 4–5 rinses). Drain and let sit 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, cover and simmer 15 minutes, then rest covered off heat 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan just until sugar dissolves. Let cool slightly.

Transfer hot rice to a large shallow bowl. Gently fold in the sushi vinegar mixture with a rice paddle or wooden spoon, fanning the rice as you fold to cool and give a glossy finish. Cover with a damp towel and keep at room temperature until assembly.

In a bowl, shred or flake the 8 oz kani. Mix with 3 tbs mayonnaise and 1 tsp sriracha until evenly combined; adjust heat to taste. This is the spicy crab filling.

Julienne 1/2 cup cucumber and slice the avocado lengthwise into thin slices. Lightly brush avocado slices with a drop of lemon or yuzu juice to slow browning if desired.

Prepare the aburi (torch) sauce: in a small bowl combine 3 tbs unagi sauce, 3 tbs spicy mayo (or 3 tbs Kewpie + 1 tsp sriracha), 1 tbsp yuzu or orange juice, 1 tsp soy sauce, 1 tsp mirin and 1/2 tsp sesame oil. Whisk until smooth. Taste and adjust sweet/salty balance. Reserve 1 tablespoon of sauce for drizzling after torching.

Slice the fresh salmon very thinly (about 8 oz total) into pieces large enough to cover the top of each roll slice. Arrange salmon slices on a plate ready for topping.

Prep orange: supremé or thinly slice orange segments, removing membranes. Use about 1/2 cup total. These provide the 'orange' element in the Aburi Orange Dragon.

Place a plastic-wrapped bamboo mat on your work surface. Lay one nori sheet shiny-side down on the mat.

Wet your hands with a little water to prevent sticking. Spread an even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) border at the far top edge. Use about 3/4 cup rice per sheet (adjust slightly).

Flip the nori so the rice side is down on the mat (for an inside-out roll). If you prefer the nori outside, skip this flip.

On the near edge of the nori (closest to you), lay a 2–3 tbs strip of the spicy crab mixture, a row of cucumber julienne, and 2–3 slices of avocado lengthwise. Do not overfill.

Using the mat, roll away from you, pressing gently but firmly to form a tight cylinder. Seal the top edge with a little water. Repeat for remaining nori and filling to make 4 rolls.

Place a roll seam-side down. Using a sharp, wet knife, slice each roll into 8 equal pieces (wet knife between cuts to keep clean). Arrange the slices back in line on the cutting board so their cut tops face up.

Place a thin slice of salmon over each piece so it covers the top surface. Spoon a small amount (about 1/2 tsp) of the aburi sauce onto each salmon slice. Add a sliver of orange segment on top of the sauce or tuck a tiny piece of orange under the salmon if you prefer less visible fruit.

Using a kitchen torch, carefully sear the salmon-topped pieces. Move the flame continuously, keeping it 2–3 inches away, until the salmon surface is lightly charred and the sauce starts to caramelize (about 8–12 seconds per piece). Work in small batches if needed. The goal is a quick aburi (seared) finish, not to cook through.

After torching, drizzle reserved aburi sauce if desired and a light stream of unagi sauce for added sweetness. Sprinkle a pinch of masago on each piece and a few toasted sesame seeds.

Arrange the finished Aburi Orange Dragon pieces on a serving plate. Garnish with remaining orange slices, pickled ginger, and a small dollop of wasabi on the side.

Serve immediately with soy sauce for dipping. Aburi-style sushi is best enjoyed right away while the seared top is warm and slightly smoky.