Panko-Crusted Baked Rolls

Method

1. 1

   Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.

2. 2

   Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   While the rice cools, mix the shredded crab with a spoonful of mayonnaise and whisk mayonnaise with sriracha for the spicy mayo.

5. 5

   Spread a thin layer of rice over a half sheet of nori, edge to edge. Scatter sesame seeds over the rice, turn the sheet rice side down onto the wrapped mat and line up the fillings on the nori.

6. 6

   Arrange crab in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.

7. 7

   Slice the roll, arrange the pieces in a baking dish and cover them with the panko and spicy mayo. Broil 3 to 5 minutes until bubbling and browned in spots.

8. 8

   Finish with spicy mayo and serve right away.