Aburi Salmon Roll Recipe

Rinse and cook rice

Rinse 1.5 cups short-grain sushi rice under cold water until runoff is mostly clear. Drain and place in a rice cooker or saucepan with 360 ml water. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes; remove from heat and let steam 10 minutes covered.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tsp sugar and 1/2 tsp salt in a small saucepan or microwave just until sugar and salt dissolve. Transfer cooked rice to a wide bowl, drizzle seasoning evenly over rice, and fold gently with a paddle or wooden spoon to mix and cool to near room temperature (fan while folding if possible). Keep covered with a damp towel until ready to assemble.

Prep shrimp

Pat the shrimp dry. If large, butterfly them or make a shallow cut along the belly to flatten slightly so they fit in the roll.

Breading

Set up a breading station: bowl with 1/2 cup flour, a bowl with 1 beaten egg, and a shallow dish with 1 cup panko. Season flour lightly with a pinch of salt. Dredge each shrimp in flour, shake off excess, dip in beaten egg, then press into panko to coat completely.

Cook shrimp katsu

Heat 4 tbs neutral oil in a skillet over medium heat. Fry breaded shrimp 1.5–2 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and let cool slightly. Slice each shrimp lengthwise into long strips for rolling.

Prepare fillings

Cut 1/2 cucumber into long thin matchsticks. Have nori sheets ready and keep the prepared shrimp strips nearby.

Slice salmon

Trim any connective tissue from 150 g sushi-grade salmon and slice into thin strips approximately the width of the roll (about 6–8 mm thick).

Sear salmon (aburi)

Arrange the salmon slices on a heatproof tray. Lightly brush with 1 tsp neutral oil. Using a culinary torch, sear the top of each salmon slice until lightly charred and opaque on the edges (about 10–30 seconds per area). Alternatively, for stovetop, heat a small nonstick skillet until very hot, briefly sear each slice 10–15 seconds per side; do not overcook. Set aside on paper towel.

Make yuzu mayo

In a small bowl, whisk 4 tbs mayonnaise with 1 tbs yuzu juice, 1/2 tsp soy sauce and 1/4 tsp sugar until smooth. Taste and adjust: more yuzu for tang, more mayo for creaminess.

Prep garnish

Thinly slice 2 tbs green onions and have 1/2 tsp toasted sesame seeds ready.

Prepare rolling station

Place a bamboo sushi mat on a clean surface and wrap with plastic wrap. Place 1 nori sheet shiny-side down on the mat. With wet hands, spread about half of the prepared sushi rice (about 1 cup) evenly over the nori, leaving a 1 cm (1/2 inch) strip at the top edge free of rice.

Add fillings and roll

Arrange half the shrimp katsu strips (4 pieces) and half the cucumber matchsticks in a horizontal line across the rice, about 2 cm from the bottom edge. If desired, add a thin line of yuzu mayo over the shrimp. Use the mat to roll tightly from the bottom edge, pressing gently to form a firm cylinder. Seal the roll edge with a little water on the nori strip. Repeat to make the second roll with remaining ingredients.

Top with seared salmon

Place the thin seared salmon slices on top of each roll, covering the length of the roll. Use a lightly damp, sharp knife to trim ends and slice each roll into 6–8 pieces (for 8 shrimp pieces you will get about 8 pieces total — aim for 8). Clean the knife between cuts with a damp towel for clean slices.

Finish and garnish

Pipe or dot additional yuzu mayonnaise over each piece, sprinkle sliced green onions and toasted sesame seeds on top. Serve immediately with soy sauce, pickled ginger, and optional wasabi.