O Canada Roll Recipe

Rinse the sushi rice in a fine-mesh sieve under cold water, stirring with your hand, until the runoff is nearly clear (about 3–4 rinses). Drain 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to very low, cover and cook 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula using slicing motions to avoid crushing grains. Fan the rice while mixing to cool to near room temperature (about 15 minutes). Cover with a damp towel until ready to use.

In a small bowl combine the blue crab, mayonnaise, lime juice, toasted sesame oil and kosher salt. Mix gently to coat—do not overwork the crab so it stays flaky. Taste and adjust lime or salt if needed.

Prepare mango and cucumber into even 1/4" (6 mm) long strips so they'll roll smoothly and provide consistent bite.

Lay a bamboo mat on your work surface and cover it with plastic wrap (this prevents rice sticking and helps torching later). Place one full nori sheet shiny side down on the plastic-wrapped mat.

Wet your hands with water (and a touch of rice vinegar if desired) to prevent sticking. Spread about half of the prepared sushi rice evenly over the nori, leaving a 1/2" (1.3 cm) uncovered strip at the far edge. The rice layer should be about 1/4" thick.

Sprinkle a light layer (optional) of sesame seeds on the rice if using.

Carefully flip the nori sheet (rice side down) so the nori faces up. On the center third of the nori, lay an even line of the crab mixture (about half of the crab), then place mango and cucumber strips alongside the crab.

Start rolling: lift the near edge of the mat, tuck the nori over the filling and roll firmly but gently, using the mat to shape a snug cylinder. Press evenly along the seam to seal. Repeat to make two rolls total (use second nori and remaining ingredients).

Transfer each roll seam-side down to a cutting board. Using a very sharp wet knife, trim the ends and then cut each roll into 8 equal pieces (wet the knife between cuts to prevent sticking).

Slice the sushi-grade salmon thinly, about 1/8" (3 mm) thick, and long enough to drape over each roll piece. You should have enough slices to top all pieces (about 6 oz will make 16 small slices).

Place a slice of salmon on top of each sushi piece, pressing gently so it adheres to the rice. If salmon is too cold/stiff, let sit a minute at room temperature so it lays flat.

Using a handheld chef's torch held 3–4" (8–10 cm) away, quickly and evenly torch the salmon surface until it develops a light glaze and char marks to your liking (typically 10–20 seconds per piece). Move the torch continuously to avoid burning. If you don’t have a torch, briefly sear salmon slices in a hot skillet (very quick, 10–15 seconds each side) or serve raw.

Arrange the torched salmon rolls on a platter. Garnish with a sprinkle of sesame seeds if desired.

Serve immediately with soy sauce or tamari, pickled ginger and wasabi on the side.