Lion King Sushi Roll

Instructions

1. Preheat the oven to 400 degrees.
2. Mix all the ingredients for the Unagi Sauce in a very small pan and simmer on a low boil until thick.
3. Mix together all the ingredients for the Spicy Mayo Sauce and set aside.
4. Slice the avacado along its length. Remove seeds from the cucumber, thinly slice along its length. Finely chop the scallion. Thinly slice the salmon on a slant of 45 degrees.
5. Shred the crab into thin long strip and mix with 1 tablespoon of mayonnaise.
6. Wrap the bamboo rolling mat with plastic wrapper.
7. Prepare a small bowl filled with 2 tablespoon of vinegar and water so that you can wet your hands to avoid stickiness. Place the nori, smooth side down, onto the covered bamboo mat. Wet your hand with the vinegar solution then place some rice balls onto the nori. Gently knead and spread the rice out to the entire nori surface, do not mush. Turn the nori upside down (i.e. rice covered side now facing down against the plastic).
8. Add a spoonful of the crab-mayo onto the nori along its length, then add cucumber and avocado. Arrange salmon sashimi on the California roll so that they will cover the entire length. With the plastic still on, use a sharp knife to cut your rolls into even pieces.
9. Carefully unwrap each piece and arrange them on a pan, salmon side up.
10. Lightly cover the roll with Spicy Mayo Sauce then, bake for 5 minutes at 400 degrees.
11. Cover the rolls with the remaining Spicy Mayo Sauce and the Unagi Sauce and broil for 3 minutes, until the mayo starts bubbling.
12. Top with some tobiko and scallion then serve.