Aburi White Dragon Recipe

Rinse the sushi rice under cold water until the water runs clear (about 3–4 washes) to remove excess starch.

Combine rinsed rice and 1.8 cups water in a medium pot. Let soak 20–30 minutes for best texture, then cover and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool slightly.

Transfer rice to a large, shallow non-reactive bowl. Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon in a cutting/fanning motion to cool slightly and create glossy rice. Cover with damp towel until ready (keep slightly warm).

Prepare fillings: shred the crab and gently mix with 3 tbs Japanese mayonnaise and the sliced scallion. Cut cucumber into long thin julienne strips. Halve, pit and thinly slice avocado lengthwise.

Place a bamboo mat on your work surface and wrap with plastic wrap. Put a sheet of nori, shiny side down, on the mat.

Wet your hands with a mixture of water and a splash of rice vinegar to prevent sticking. Spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge clear for sealing.

Flip the nori and rice assembly so the rice side is facing down on the plastic wrap (this creates an inside-out roll). Press gently to flatten the rice.

Across the center of the nori on the non-rice side, lay a line of the crab-mayo mixture, a row of cucumber julienne, and 3–4 slices of avocado. Roll tightly using the bamboo mat, applying gentle pressure to shape a uniform cylinder. Seal the edge with a little water.

Repeat to make 3–4 rolls (depending on nori count and desired size). Place finished rolls on a cutting board and let rest 5 minutes to settle.

Prepare the aburi sauce: in a small bowl combine 4 tbs Japanese mayonnaise, 1 tsp sriracha, 2 tbs ponzu, 0.5 tsp sesame oil, and 0.5 tbs fresh lime juice. Stir until smooth. Taste and adjust heat or acidity to preference.

Thinly slice the white fish into pieces large enough to drape over roll slices (about 1/8"–1/6" thick). If using very oily fish (escolar), keep slices slightly thinner. Season both sides lightly with a few drops of ponzu or soy sauce.

Using a sharp, wet knife, cut each roll into 8 equal pieces. Arrange pieces on a heatproof platter or board in a single layer.

Drape a slice of the white fish over each sushi piece so it fully covers the top. Using a spoon or small squeeze bottle, dot or lightly spread a thin layer of the aburi sauce over the fish (about 1/2 tsp per piece).

Working in a well-ventilated area and keeping a steady hand, use a culinary blow torch to sear the fish topping. Hold the flame 2–3 inches away and move evenly until the mayonnaise-sauce just begins to bubble and the fish has faint char marks (5–10 seconds per piece). Do not overcook—goal is light aburi (seared) finish.

After torching, drizzle unagi (eel) sauce lightly over each piece (about 1/4 tsp each) and sprinkle roasted sesame seeds. Add a tiny pinch of microgreens or a small dot of tobiko if using.

Plate the Aburi White Dragon pieces on a serving platter. Serve immediately with soy sauce on the side and extra ponzu if desired.

If desired, garnish the plate with extra lime wedges and a small pile of pickled ginger and wasabi.