Golden Cheese Roll Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold water until the runoff is mostly clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

Season Rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat or microwave briefly until sugar dissolves. Transfer cooked rice to a wide bowl (a wooden hangiri if available). Pour the vinegar mixture over rice and fold gently with a paddle or spatula to combine and cool. Fan or let stand until rice reaches near-room temperature (about 15–20 minutes).

Prepare Crab Filling

Shred or flake 8 oz imitation crab or real crab into small pieces. In a bowl, combine crab, 3 tbs Japanese mayonnaise, 1 tbsp finely sliced green onion, 0.5 tsp toasted sesame oil, 0.25 tsp freshly ground black pepper and optional 2 tsp masago/tobiko. Mix gently until evenly coated. Taste and adjust seasoning (add a touch more mayo if you prefer creamier filling).

Prepare Workstation

Place a bamboo rolling mat on your work surface and wrap it in plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your hands to handle rice. Lay out nori sheets with the shiny side down.

Spread Rice on Nori

Wet your hands and grab about 0.5 to 0.6 cups of seasoned sushi rice. Spread the rice evenly over one side of a nori sheet, leaving a 1-inch (2.5 cm) strip clear along the far edge. Rice layer should be about 1/4-inch thick. Repeat for remaining nori sheets.

Add Filling and Roll

Place an even line (about 3/4 inch wide) of the crab filling along the near edge of the rice (closest to you). Using the bamboo mat, lift the edge of the nori and rice and begin to roll away from you, tucking the filling in and applying gentle, even pressure to form a tight roll. Wet the exposed nori edge with a little water to seal. Repeat for all rolls.

Top with Cheese

Place assembled rolls seam-side down. Evenly sprinkle shredded cheese (about 1 cup total, roughly 1/4 cup per roll) across the top of each roll so it adheres to the rice. If you want a warm golden finish, place the rolls under a broiler on a baking sheet for 1–2 minutes until cheese melts and just begins to brown (watch carefully). Alternatively, use a kitchen torch to melt and lightly brown the cheese.

Drizzle Mayo and Garnish

Warm 1/4 cup Japanese mayonnaise slightly (10 seconds in microwave) and transfer to a squeeze bottle or small spoon. Drizzle mayo over the cheese-topped rolls in a decorative pattern. Sprinkle toasted sesame seeds if using and additional sliced green onion or a few extra masago for color.

Slice and Serve

With a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 equal pieces. Clean the knife between cuts to keep slices neat. Arrange on a platter and serve with soy sauce, pickled ginger and wasabi on the side.

Keep your hands and knife damp but not wet while working with sushi rice to prevent sticking. Use plastic wrap over the bamboo mat to prevent cheese or mayo from sticking to the mat if broiling. Leftover rice can be covered and refrigerated up to 24 hours; completed rolls are best enjoyed immediately.