The Beast Roll Recipe
Tuna, surimi, prawn tempura & avocado cream cheese
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Ingredients
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Rice & Assembly
Fillings
Sauces & Garnishes
Method
Rice & Assembly
- 1
Make sushi vinegar
In a small bowl, whisk rice vinegar, sugar and fine sea salt until dissolved. Set aside.
- 2
Season rice
While the cooked sushi rice is still warm, transfer to a large shallow bowl. Pour the sushi vinegar over rice and use a cutting motion with a rice paddle or wooden spatula to fold and cool the rice. Fan or let sit uncovered until rice reaches near room temperature (about 10–15 minutes). Keep covered with a damp towel to prevent drying until ready to use.
- 3
Prepare rolling station
Wrap the bamboo mat with plastic wrap (prevents sticking). Arrange a bowl of water nearby to wet your fingers when handling rice. Lay out nori sheets and have fillings and sauces within reach.
Fillings
- 4
Prepare tuna
Pat tuna dry and cut into 1/4" dice or thin strips suitable for rolling. Lightly season with a pinch of salt and pepper. Keep chilled until assembly.
- 5
Prepare surimi
Gently separate the imitation crab sticks into long strips by pulling along the grain. If needed, slice lengthwise to create 6 even strips for rolling.
- 6
Make avocado cream cheese
In a small bowl, scoop the softened cream cheese and mash the avocado until smooth but slightly chunky. Add lime juice, 1/4 tsp salt and 1/4 tsp pepper and stir until combined. Taste and adjust seasoning. Transfer to a piping bag or small resealable bag and cut a corner for easy spreading.
- 7
Prepare prawn tempura
Peel, devein and butterfly the prawns leaving tails intact. Pat dry. In a bowl, lightly whisk the egg and add cold sparkling water. Add the flour and stir briefly — batter should be lumpy and cold (do not overmix). Heat oil in a deep pot to 350°F (175°C). Dust prawns lightly with flour, dip into tempura batter, then carefully lower into hot oil and fry until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel-lined plate to drain. Keep warm or re-crisp briefly before assembling.
Assembly & Garnishes
- 8
Assemble THE BEAST ROLL (6 rolls)
Place one nori sheet shiny side down on the wrapped bamboo mat. Wet your fingers and grab about 1/2 cup of seasoned sushi rice (adjust so you get 6 rolls from ingredients). Spread the rice evenly over the nori, leaving a 1" strip at the far edge free of rice. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so the rice side is down and the seaweed side is facing up (inside-out roll).
- 9
Layer fillings
Across the center of the seaweed, lay 1 surimi strip, a few pieces of seasoned tuna (about 1.25 oz equivalent), and one prawn tempura (trimmed if necessary to fit). Pipe or spread a line (about 1 tablespoon) of avocado cream cheese alongside the shrimp. Avoid overfilling — keep a uniform line for easy rolling.
- 10
Roll
Use the bamboo mat to lift the near edge of the nori and roll away from you, tucking the fillings in as you go. Apply gentle pressure to shape a tight, even roll. When sealed, give a final gentle squeeze with the mat to set the roll.
- 11
Finish & slice
If desired, brush the top of the roll with a little eel sauce. Using a very sharp, wet knife, slice each roll into 6–8 pieces by cutting in a single decisive motion; wipe and wet the blade between cuts to keep slices clean. Arrange on a platter, drizzle additional eel sauce and spicy mayo (mix mayonnaise with sriracha to taste) over the rolls, and sprinkle with toasted sesame seeds.
- 12
Serve
Serve THE BEAST ROLL immediately with soy sauce, pickled ginger and wasabi on the side. Leftover rice or fried prawns can be stored separately in the fridge for up to 24 hours, but best eaten fresh.