Fiesta Roll Recipe

Prepare sushi rice

Cook short-grain sushi rice according to package instructions to yield about 2.5 cups cooked. While hot, gently fold in rice vinegar, sugar, and salt (2 tbs rice vinegar, 1 tsp sugar, 1/2 tsp salt) until evenly seasoned. Fan rice to cool to near room temperature (warm but not hot).

Prep shrimp

Pat shrimp dry and, if large, butterfly or flatten to create long strips about 3–3.5 inches. Lightly season with 1 tsp soy sauce. Set up a breading station: flour in one bowl, beaten egg in a second, panko in a third.

Bread and fry shrimp

Heat vegetable oil in a heavy skillet to 350°F (175°C) or until a small piece of bread sizzles. Dredge each shrimp first in flour (shake off excess), then egg, then panko pressing to adhere. Fry shrimp in batches 1–2 minutes per side until golden and cooked through. Drain on a paper towel-lined plate. Let cool slightly, then trim to length of roll (about 3–3.5 inches).

Assemble roll

Place plastic-wrapped sushi mat on work surface. Lay one nori sheet shiny-side down on the mat. With wet hands, spread about 1.25 cups of sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge free of rice. Lightly brush or dot rice with 1 tbs light mayonnaise and 1 tsp soy sauce mixed for slight flavor (optional).

Fill and roll

On the near edge of the rice, arrange three fried shrimp in a line lengthwise, add a strip of cream cheese (cut into 3 long strips totaling 4 oz), and a line of julienned cucumber (about 1/2 cup). Using the mat, lift the near edge and roll firmly but gently to enclose the filling, compressing into a tight cylinder. Seal the far edge with a little water on the nori strip. Repeat with the second nori sheet and remaining ingredients to make 2 rolls total.

Top with salmon

Place each roll seam-side down and, using a sharp wet knife, trim ends and slice each roll into 6–8 even pieces (for total 12–16 pieces depending on thickness). Lay thin slices of sashimi-grade salmon over the top of each piece, covering the rice surface. Reserve a small amount of salmon to thinly slice for garnish if desired.

Torch salmon

Using a kitchen torch, lightly torch the salmon on each piece until the surface is slightly charred but not cooked through, about 1–2 seconds per piece in sweeping passes. Work carefully to avoid overheating the rice. Alternatively, briefly place under a very hot broiler for 30–45 seconds if you don't have a torch.

Finish and garnish

If using, brush a thin soy-wasabi glaze (1 tbs mixed) over the torched salmon. Sprinkle toasted sesame seeds and thinly sliced scallions over the top. Optionally drizzle a little more light mayonnaise or spicy mayo around the plate for presentation. Serve immediately with soy sauce, pickled ginger, and wasabi.

Keep a small bowl of water at hand to wet your knife between cuts to ensure clean slices. Serve Fiesta Roll immediately so the panko shrimp stays crunchy and the torched salmon is optimal.