The Silky "Volcano" Effect: This Creamy Unagi & Cheese Topping Is a Game-Changer

Though many are still used to having only classic sushi in high-quality restaurants, some are enjoying the diversity that this kind of food can offer now. As you might already know, sushi can be served both cold and hot, with the latter coming with the delicious cheese topping that tastes like nothing else.

Well, the good news here is that you can easily make this topping at home and serve your own sushi with it — we bet you won’t get another take-out anytime soon.

Here’s what you need: Short-grain rice, 1 fresh-frozen pink salmon fillet, nori sheets, fresh cucumber (optional), 200 g of cream cheese, 2 heaping tbsp of mayonnaise, 3 tbsp of hard cheese, 3 tbsp of sesame sauce, 2 tbsp of spice sauce, 2 tbsp of unagi sauce, salt, black pepper, water for cooking, plastic wrap.

Boil the pink salmon in lightly salted water with black pepper; don't add bay leaves so you don't overpower the fish's natural flavor. Let it cool, then cut it into pieces.

Separately, cook round-grain rice in salted water according to the instructions, then let it cool. Cover the sushi mat with plastic wrap, place a sheet of nori with the smooth side down, spread the rice on top, leaving a strip free along one edge.

Add pieces of cooked pink salmon; add fresh cucumber if you like. Carefully roll it up using the mat, trying to roll it tightly.

Slice with a sharp knife, dipping the blade in water each time so that the nori does not tear. Put the finished rolls on a baking sheet lined with a baking mat.

In a bowl, mix the cream cheese, mayonnaise, grated hard cheese, sesame sauce, spice sauce, and unagi, stirring until smooth.

Transfer the mixture to a culinary bag and pipe a topping onto each roll. Bake at 180°C under the top broiler for 5–7 minutes until golden brown.

Remove from the oven, drizzle with additional unagi sauce, and serve immediately with soy sauce, ginger, and wasabi.