Butterfly Recipe

Prepare sushi rice

If rice is not already prepared, cook short-grain sushi rice to yield about 2 cups cooked. While hot, season with sushi vinegar (about 3 tbs rice vinegar + 1 tbs sugar + 1 tsp salt, adjusted to taste). Spread to cool slightly and cover with a damp towel.

Prepare avocado and cucumber

Halve the avocado, remove pit, peel and thinly slice lengthwise. Cut the cucumber in half lengthwise, scoop seeds if desired, and thinly slice into long matchsticks or strips suitable for rolling.

Make crab mix

Shred the crab meat and gently combine with 2 tbs mayonnaise and a pinch of salt. Adjust seasoning to taste; set aside.

Assemble rolls

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Put one nori sheet shiny-side down on the mat. Wet your hands and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge. Lightly press the rice to an even layer. Arrange a line of crab mix, a few cucumber strips, and several avocado slices horizontally across the rice about 1 inch from the bottom edge. Using the mat, carefully roll the nori over the fillings, pressing to form a tight cylinder; finish sealing the top edge with a little water. Repeat to make 4 rolls (or as many as nori sheets).

Prepare salmon

Trim skin and any thin edges from the salmon. Slice salmon into thin pieces large enough to cover the top of each roll (about 8–10 oz total yields slices to top 4 rolls). Pat dry with paper towel.

Make spicy salmon mix

In a bowl combine 1 tbs Japanese mayonnaise, 1 tbs sriracha, 1 tsp soy sauce and 1/2 tsp sesame oil. Toss most of the salmon slices gently in the spicy sauce to coat; reserve a few plain slices if you want some contrast. If you prefer a chunkier spicy topping, coarsely chop half the salmon and mix with the sauce.

Top rolls with salmon

Place each rolled sushi log on a cutting board. Lay overlapping slices of salmon across the top of each roll to 'butterfly' the roll (covering the top surface). If using chopped spicy salmon, spread it evenly across the top instead.

Sear the salmon (finish)

Heat a small skillet or nonstick pan over medium-high heat and add 1 tsp neutral oil. Working quickly, sear the salmon-topped rolls for 15–30 seconds just to lightly char and warm the fish (you can also use a kitchen torch for an even quicker sear). Be careful not to overcook; the interior should remain mostly raw.

Sauce and finish

After searing, remove rolls from the pan and let rest 1 minute. Drizzle 2 tbs unagi or teriyaki sauce and 1 tbs extra spicy mayo across the top of each roll. Sprinkle toasted sesame seeds and sliced scallions over the salmon. Add a light pinch of chili flakes if extra heat is desired.

Slice and serve

Using a very sharp, wet knife, slice each roll into 6–8 pieces (depending on roll diameter). Wipe the knife between cuts to keep slices clean. Plate the pieces, garnish with pickled ginger and wasabi as desired, and serve with soy sauce on the side.

Ensure all raw seafood is sushi-grade and handled cold. Adjust spice levels by varying sriracha and spicy mayo. If you prefer a non-seared version, omit the searing step and serve the spicy salmon cold on top.