Sushi is delicious, but restaurant sushi gets darn expensive. Why not try making it at home?
The Lion King Roll is like the California roll … on steroids.
It has the same familiar combination of imitation crab, avocado, and cucumber, but instead of a sprinkle of toasted sesame seeds, it’s topped with salmon, smothered in a mouthwatering house sauce, then baked to perfection.
Everyone and their mothers love the lion king roll. It’s a great choice for those who don’t like the raw stuff. If you don’t like the lion king roll, then we can’t be friends.
What You Will Need
To make this at home, gather the following ingredients and equipment:
- Sushi Rice: The base of every good sushi roll. I have a sushi rice recipe here. We will use it entirely to make 5 Lion King Rolls.
- Nori: The wrapper for our Lion King roll. They are large squarish roasted seaweed sheets that you can get at many Asian supermarkets. They measure around 8″ x 7″. We will need only 5, using one sheet per roll.
- Imitation Crab: A staple in sushi rolls that I enjoy, but not everyone does. If imitation crab isn’t for you, feel free to use real crab meat.
- Cucumber: Adds a refreshing crunch. I like to use Persian or English cucumbers for the best flavor. No need to peel the skin.
- Avocado: Adds a creamy and rich texture to the sushi rolls.
- Salmon: Thinly sliced and laid on top before baking. No need for expensive sushi-grade salmon, as it will be fully cooked. Skip the skin to save time.
- Kewpie Mayo: A creamy Japanese mayo, slightly sweeter than regular mayo. You can substitute with regular mayo, but Kewpie is highly recommended for authenticity.
- Sriracha: A chili sauce to add an optional spicy kick.
- Unagi Sauce: Also known as eel sauce, this is a thick, sweet, and savory glaze that you can pick up in most Asian supermarkets. Traditionally, it’s used to enhance the flavor of grilled eel (unagi). Hence the name. But it also works beautifully on various sushi rolls, including the Lion King Roll.
- Masago or Tobiko (Fish Roe): Adds a pop of color and a slight brininess.
- Green Onions: For garnish. These add a fresh, crisp bite to your finished roll. You can also substitute with microgreens. My favorite is broccoli sprouts.
- Optional Accompaniments: Pickled sushi ginger, wasabi, and soy sauce.
Equipment You Will Need
- Rice cooker to the make the sushi rice
- Bamboo sushi mat for rolling
- Sharp knife to slice sushi.
Lion King Roll Special House Sauce
The house sauce for the Lion King Roll is rich, creamy, and full of flavor.
It’s made with a blend of Kewpie mayo, Sriracha (optional for a spicy kick), and unagi sauce.
Generously spread over the salmon before broiling, this sauce gives the roll its signature taste and look.
Tips and Tricks for Sushi Roll Success
Slicing Salmon:
- For easier slicing, chill the salmon in the freezer for about 20 minutes. This firms up the fish, making it easier to cut.
- Try to slice the salmon into sheets, cut across the grain of the fish, that will drape nicely over the rolls.
- If cutting sheets is too tricky, slice the salmon into thin strips, against the gain, just like I did.
- If all fails and your salmon turns out a bit messy like mine, don’t worry! We’re not all sushi chefs. Rest assured, the sauce will cover it up, and the final presentation will still look great.
Preventing the rice from sticking:
- Keep Your Hands Moist: Before handling the rice, dip your hands in a bowl of water and lightly wet them. Clap them together and remove excess water. This helps keep the rice from sticking to your fingers. Reapply water as needed.
- Use Plastic Wrap: If you’re using a bamboo mat, wrap it in plastic wrap to prevent the rice from sticking to it. This also makes cleanup easier.
How to Roll a Lion King Roll
It’s as easy as 1-2-3-4-5-6.
Step 1
Place a full sheet of nori, shiny side down, on a bamboo mat. Spread a thin, even layer of sushi rice, covering the sides but leaving the top and bottom inch clear.
Step 2
Press the rice down so it stays firmly in place then flip the sheet over. Add cucumber, imitation crab, and avocado at the bottom.
Step 4
Roll it up tightly using the bamboo mat.
Step 5
Add salmon slices across the top and slice into 1-inch pieces.
Step 6
Transfer the roll to a foil-lined tray. Brush on the house sauce and broil in the oven at 400°F until golden and bubbly (about 8 minutes).
What Makes this Recipe Easy?
I use a full sheet of nori to simplify the process. Using more nori helps prevent the sushi roll from falling apart when picked up with chopsticks.
I tried using half sheets like the sushi chefs do, but it didn’t work well for me. It all fell apart.
Although using a whole sheet adds a bit more nori and rice per roll, it makes assembly much more foolproof.
Bamboo Mat
The bamboo mat helps with rolling, but as you can see, my roll still turned out a bit loose once sliced. Maybe it’s not entirely necessary after all.
If you don’t have a bamboo mat, no worries. Just use plastic wrap.
Lay a piece on a flat surface, put the nori on it, and roll as usual. Use the plastic wrap to lift and roll the sushi, just like you would with a bamboo mat.
Now you got the basics, get your Lion King Roll on.
Lion King Roll (Sushi)
- Total Time: 1 hour 8 minutes
- Yield: 5 1x
Description
Craving sushi but don’t want to spend too much money at a restaurant? Try this easy Lion King Roll at home—California roll with baked salmon and a rich, flavorful house sauce.
Ingredients
- Sushi rice
- 5 nori sheets (have extras in case of tearing)
- 3 Persian cucumbers
- 2 medium avocadoes
- 10 imitation crab sticks
- 1 lb salmon (skinless)
- 1/2 cup Kewpie mayo
- 1/4 cup Unagi sauce
- Sriracha sauce (optional)
- Masago or tobiko (fish roe)
- Thinly sliced green onions
- Pickled sushi ginger, wasabi, and soy sauce (optional)
Instructions
- Prepare the Sushi Rice: Cook the sushi rice using my full recipe here. It yields about 4 cups of cooked rice, enough for 5 Lion King Rolls.
- Prepare the Fillings: Cut the cucumber, imitation crab, and avocado into thin strips. Slice the salmon into large sheets if possible, so it drapes over the rolls.
- Make the House Sauce: Combine Kewpie mayo, unagi sauce, and Sriracha chili sauce (optional for a spicy kick).
- Prepare Your Area: Wrap your bamboo mat in plastic wrap to prevent the rice from sticking. Have a large bowl of water nearby to dip your hands. Clap your hands together to remove excess water. This helps keep the rice from sticking to your fingers. Reapply water as needed.
- Roll the Sushi: Place a full sheet of nori, shiny side down, on the bamboo mat. Spread a thin, even layer of sushi rice, covering the sides but leaving the top and bottom inch clear. Arrange the cucumber, imitation crab, and avocado towards the bottom of the nori, then carefully roll it up using the bamboo mat.
- Top with Salmon and House Sauce: Lay the salmon slices on top of the roll. Slice the roll into sections, brush with house sauce, and transfer to a foil-lined sheet, folding up the sides to create a “boat.” Alternatively, place it on a baking tray.
- Repeat: Repeat the process for the remaining rolls, making a total of 5.
- Bake the Rolls: Broil the sushi rolls in the oven at 400°F for about 8 minutes, until the sauce is bubbly and the salmon is lightly cooked.
- Finish and Serve: Top the rolls with masago/tobiko and garnish with thinly sliced green onions. Serve with pickled sushi ginger and wasabi. The roll has plenty of sauce, so extra soy sauce is optional.
Notes
If you don’t have kewpie mayo, substitute with regular mayo.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: entree
- Cuisine: asian, japanese
