Pink Panther Roll Recipe

Cook and season rice

Rinse 1 cup uncooked sushi rice until water runs clear. Cook according to package (gives about 2 cups cooked). While warm, combine rice vinegar, sugar and salt in a small bowl until dissolved. Gently fold seasoning into hot rice with a rice paddle or spatula to coat. Cool to room temperature by fanning and stirring to remove excess moisture.

Make filled crabsticks

Take imitation crab sticks and, using a small paring knife, split each stick lengthwise about 3/4 of the way through to create a pocket (do not cut fully apart). Fill the pocket with about 3/4 tsp cream cheese, spreading evenly inside to form a filled center. Press closed lightly to seal.

Breading and frying

Set out three shallow bowls: flour, beaten egg, and panko. Lightly dust each filled crabstick in flour, dip in beaten egg, then roll in panko to coat fully. Heat neutral oil in a skillet or pot to 350°F (175°C) or until a breadcrumb flake sizzles. Fry breaded crabsticks in batches until golden brown, about 2–3 minutes per side. Drain on paper towel and keep warm. You should have 12 fried crabsticks.

Prepare nori and spread rice

Place a bamboo rolling mat lined with plastic wrap on the counter. Place one nori sheet shiny-side down on the mat. With wet hands, evenly spread about 1/2 cup seasoned sushi rice over the nori leaving a 1⁄2 inch strip at the far edge free of rice.

Place filling and roll

Position three warm fried, cream cheese–filled crabsticks lengthwise across the rice near the edge closest to you. Add a thin line of cream cheese if desired to help bind. Using the mat, lift the edge and roll tightly away from you to form a cylinder, compressing gently to seal. Repeat to make 4 rolls (each with 3 crabsticks). Wrap each roll in plastic and let rest for 5 minutes to hold shape.

Slice rolls

Using a very sharp knife dampened with water, slice each roll into 8 equal pieces (for a total of 32 pieces). Wipe the blade between cuts to keep slices clean.

Top with salmon and vegetables

Lay 1–2 thin salmon slices across the top of each sushi piece (covering the rice). On top of the salmon, place a small amount (about 1/2 tsp) of diced avocado, then a few pieces of diced tomato and cucumber (total about 1/2 tsp combined) to create the 'Pink Panther' finish. Lightly press toppings so they adhere.

Sauce and garnish

Drizzle about 1 tsp eel sauce, 1/2 tsp spicy sauce, and a small dot of Japanese mayo over each piece (adjust to taste). Sprinkle toasted sesame seeds on top if using. Arrange on a platter and serve with soy sauce, pickled ginger and wasabi on the side.

Serve immediately after topping so avocado and tomato remain fresh. Leftover fried crabsticks can be refrigerated for up to 24 hours but are best when freshly assembled. Adjust spicy sauce ratio (sriracha to mayo) to preferred heat level.