Rising Sun Roll Recipe
*crab meat, cucumber, avocado, wrapped with salmon on top and toasted in spicy sauce
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Ingredients
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Sushi Rice & Seasoning
Roll Filling
Salmon Top & Torch Sauce
Assembly & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place the 2 cups of sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.
- 2
Season rice
While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a large shallow nonreactive bowl. Gently fold in the vinegar mixture with a cutting motion using a wooden spatula or rice paddle to avoid smashing grains. Fan rice as you fold to cool to slightly above room temperature (this gives glossy rice). Cover with a damp towel to keep moist.
Roll Filling
- 3
Prepare crab filling
Shred the 8 oz crab meat into bite-size pieces. In a bowl, mix crab with 2 tbs Japanese mayonnaise and 1 tsp Sriracha (adjust to taste). Taste and add a touch more mayo or Sriracha if desired. Keep chilled until assembly.
- 4
Salmon Top & Torch Sauce
- 5
Make spicy torch sauce
In a small bowl combine 3 tbs mayonnaise, 2 tsp Sriracha, 1 tsp soy sauce and 1/2 tsp sesame oil. Stir until smooth. This will be used to torch/toast the top of the roll.
- 6
Slice salmon
Using a very sharp knife, slice the sushi-grade salmon thinly and evenly, long enough to cover the length of each roll after assembly (about 8 oz total, sliced into 12–16 thin pieces). Keep chilled until ready to top the rolls.
Assembly & Torch
- 7
Assemble inside-out roll (uramaki)
Place a sheet of plastic-wrap-covered bamboo mat on the work surface. Place one nori sheet shiny side down on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1/2-inch border at the far edge. Sprinkle a few toasted sesame seeds over the rice (optional). Carefully flip the nori so rice faces down on the plastic wrap (nori up).
- 8
- 9
Roll tightly
Using the bamboo mat, start rolling from the near edge, tucking the nori over the fillings and pressing gently to form a tight roll. Continue rolling until sealed. Repeat to make 3 more rolls (total 4 rolls).
- 10
Top with salmon
Place the sliced salmon pieces overlapping lengthwise across the top of each roll to fully cover the rice surface. Use 3–4 slices per roll, overlapping so salmon covers the roll seam-to-seam. Gently press the salmon to adhere.
- 11
Apply spicy sauce
Spread a thin, even layer of the spicy torch sauce on top of the salmon for each roll (about 3/4–1 tsp per roll).
- 12
Torch to toast
Using a culinary blowtorch, torch the sauced salmon evenly until the sauce just begins to bubble and edges of salmon take on slight char and translucency changes (about 15–30 seconds per area). Move the torch constantly to avoid overcooking. If you don't have a torch, place rolls under a very hot broiler for 45–60 seconds, watching closely.
- 13
Slice rolls
Using a very sharp, wet knife (dip in water and wipe between cuts), cut each roll into 8 equal pieces. Clean the knife between slices for clean edges.
- 14
Plate and garnish
Arrange pieces on a serving plate, sprinkle with toasted sesame seeds, and serve with pickled ginger, wasabi and soy sauce on the side.