Seattle Roll
4 cups canola oil
1 cup (uncooked) sushi rice
2 Tbsp rice wine (or white wine) vinegar
1 tsp sugar
2 Tbsp mayonnaise
2 Tbsp sriracha
1 Tbsp lemon juice
6 oz sushi-grade salmon
3 oz cream cheese
½ an avocado, thinly sliced
2 eggs
1 cup panko bread crumbs
Pour canola oil into a large pot – you want it to be at least 3” deep, but also at least 4” away from the top of the pot. Heat over medium-high heat.
Put rice in a fine mesh strainer and rinse until water runs clear. Place in a pot with 2 cups water and soak for 30 minutes, then bring to a boil, reduce to a simmer and cover. Cook for 15-20 minutes or until liquid is gone and rice is fluffy. Remove from heat.
Pour vinegar and sugar in a large bowl and swirl to incorporate. Add rice, then sprinkle with salt to taste. Stir thoroughly to combine. Set aside to cool.
Combine mayo, sriracha and lemon juice and set aside.
Thinly slice salmon into logs that are ½” thick and 6” long. Cover your sushi mat with cellophane (or zip it into a gallon plastic bag), then spread rice out until you have 1/3” thick surface across your entire mat. Arrange salmon slices down the middle of the mat, then add avocado. Don’t put too much or you won’t be able to close your roll – you want there to be no more than 2 pieces of salmon overlapping at any point. Using your fingers, shape cream cheese into small logs and place alongside avocado and salmon.
Grip one side of your rice mat and in one swift motion fold it over the line of stuffing until the rice meets on either end. Use your hands to gently squeeze the roll together (just don’t squeeze to hard or the stuffing will ooze out). Unfold the mat so that you’re left with the roll sitting in the middle.
Crack your two eggs onto a plate or shallow and wide bowl, and use a fork to whisk them together. Pour your panko onto another plate. Carefully pick up your roll and dredge it in the egg until it is covered on all sides, then dip in panko until it is fully covered.
Throw a piece of rice into the hot oil. If it sizzles, it’s ready. Carefully lower your roll into the oil and allow to fry until panko is golden brown. Use tongs or a metal strainer to remove, and set on a paper towel-lined plate to drain and cool.
Once cool enough to touch, cover the roll with cellophane and press around the edges so it molds to the form of the roll. Wet the blade of a very sharp knife and slice the roll into pieces. You’ll want to start with a gentle sawing motion to create an entry point, then transition into a long, smooth sawing motion to make a clean cut through the roll without squishing it.
Remove the plastic wrap and arrange your roll on a serving platter. Drizzle sriracha mayo over the top and serve warm.
