Sunrise Roll Recipe
CRUNCHY PANKO FRIED SHRIMP ROLL, TOPPED WITH SPICY CRAB SALAD, TORCHED, FINISHED WITH SCALLIONS
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Ingredients
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Shrimp Roll (filling & assembly)
Spicy Crab Salad (topping)
Finishing & Garnish
Method
Shrimp Roll (filling & assembly)
- 1
Prepare sushi rice
If not already cooked, prepare 2 cups cooked short-grain sushi rice and let cool to warm. Gently fold in 3 tbs rice vinegar, 1 tsp lightly seasoned water, 1 tbs mayonnaise (optional for creaminess), and 1 tsp toasted sesame oil. Cover with a damp towel to keep warm and slightly tacky.
- 2
- 3
Dredge and panko-coat shrimp
Dust each shrimp in flour (shake off excess), dip into beaten egg, then press into panko breadcrumbs to fully coat. Place the coated shrimp on a tray while heating oil.
- 4
Fry shrimp
Pour neutral oil into a wide heavy skillet or pot to reach about 1/2 inch depth (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry shrimp in batches 1–2 minutes per side until golden brown and cooked through. Remove to a paper towel-lined plate and season lightly with a pinch of salt. Let cool slightly.
- 5
Assemble roll
Place a bamboo mat on a work surface and cover with plastic wrap. Place a nori sheet shiny side down. With wet fingers, spread half the sushi rice evenly over the nori leaving a 1-inch strip at the top edge. Lightly brush the rice with a small amount of mayonnaise (about 1/2 tbs) for adhesion if desired. Flip the nori so rice side is down on the plastic-wrapped mat. Across the center, lay a row of julienned cucumber (1/2 cup), sliced avocado (1/2 cup), and 6 fried shrimp aligned tail-to-tail. Using the mat, roll firmly but gently to form a tight cylinder, sealing the top edge of nori with a little water. Repeat with remaining nori, rice, fillings, and shrimp to make a second roll.
- 6
Trim and slice
Using a very sharp, dampened knife, trim off uneven ends and cut each roll into 6–8 even pieces (depending on preferred portion). Wipe the knife between cuts to maintain clean slices.
Spicy Crab Salad (topping)
- 7
Make spicy crab salad
In a bowl combine 1 cup chopped imitation or lump crab, 3 tbs Japanese mayonnaise, 1 tsp Sriracha (adjust to heat preference), 1 tsp lime juice, 1 tsp soy sauce, 1 tsp sesame oil, 1 tbs minced green onion, and 1 tsp masago or tobiko if using. Mix gently until evenly coated. Taste and adjust salt (about 1/4 tsp) or Sriracha to preference.
- 8
Portion topping
Spoon or pipe a generous dollop (about 1–1.5 tbs) of spicy crab salad onto the top of each sushi slice. Slightly mound it to allow for torching and browning.
Finishing & Garnish
- 9
Torch the topping
Using a culinary blowtorch, evenly torch the surface of the spicy crab topping until it is lightly charred and warmed through (about 15–30 seconds per piece). If you don't have a torch, place the assembled pieces under a broiler on high for 30–60 seconds, watching carefully to avoid burning.
- 10
Plate and garnish
Arrange sushi pieces on a serving plate. Drizzle 2 tbs eel sauce or sweet soy glaze across the plate and optional 1 tsp Sriracha for heat. Sprinkle 2 tbs thinly sliced scallions over the torched crab topping. Garnish with microgreens or cilantro as desired. Serve with lemon or lime wedges on the side.
- 11
Serve
Serve immediately while shrimp are still slightly warm and topping is freshly torched. Provide soy sauce, pickled ginger and wasabi at the table if desired.