Tempura Shrimp & Hamachi Roll Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water until the rinse runs clear (about 4–6 times). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 18 minutes. Let rest 10 minutes off heat with lid on.

Season Rice

Meanwhile, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or plastic bowl. Working with a rice paddle or wooden spoon, gently fold the vinegar mixture into rice using cutting and fanning motions to cool and create a glossy finish. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

Prepare Shrimp

Butterfly each shrimp by cutting along the belly without cutting through the tail; remove the vein. Make 3 shallow slits on the underside to prevent curling. Pat shrimp dry with paper towel and lightly dust with 1/4 cup rice flour; shake off excess.

Make Tempura Batter

Put 1 cup tempura batter mix in a bowl and gradually whisk in 3 cups ice-cold sparkling water until just combined; batter should be slightly lumpy and cold. Keep batter over a bowl of ice to stay cold while frying.

Fry Shrimp

Heat 4 cups vegetable oil in a deep pot to 350°F (175°C). Working in batches, dip dusted shrimp into batter, let excess drip off, and carefully lower into hot oil. Fry 2–3 minutes until tempura is pale golden and shrimp are cooked through. Do not overcrowd. Drain on a wire rack or paper towels and immediately sprinkle with 1/2 tsp salt. Keep warm in a single layer.

Prepare Fillings

Julienne 1/2 cup asian pear and 1/2 cup cucumber, slice avocado thinly, and set aside. Cut hamachi into long thin slices suitable for topping or wrapping (if not pre-sliced). Toast 1 tsp sesame seeds in a dry skillet until golden and fragrant; set aside.

Assemble Rolls

Place a bamboo sushi mat on a work surface and lay a sheet of plastic wrap over it (optional for easier cleanup). Position 1 nori sheet shiny side down on the mat. Wet your hands with a 1:1 water and rice vinegar mix to prevent sticking. Spread half the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top. Flip the nori so rice is down if making an inside-out roll (uramaki) — for this presentation, keep rice on the outside: sprinkle rice lightly with toasted sesame seeds, then carefully flip so nori is rice-side up on the mat with nori underneath (optional).

Along the near edge of the nori (closest to you), place a row of tempura shrimp (tails pointing out if desired), a few slices of avocado, and a small handful of julienned asian pear and cucumber. Do not overfill.

Using the mat, lift the near edge and roll firmly but gently away from you, compressing the filling into a tight cylinder. Seal the top edge with a little water on the bare nori. Repeat with the second nori sheet and remaining ingredients. Use a sharp, wet knife to slice each roll into 8 pieces; wipe the knife between cuts to keep clean slices.

Prepare Ponzu-Yuzu Kosho Dressing

In a small bowl, whisk together 1/4 cup ponzu sauce and 1 tsp yuzu-kosho until blended. Taste and adjust—add up to another 1/2 tsp yuzu-kosho if you prefer more heat/citrus, or a splash of ponzu to mellow.

Plate and Garnish

Arrange roll slices on a serving platter. Drizzle a thin line of the ponzu-yuzu-kosho mixture over the top of each slice or serve on the side for dipping. Lay a thin slice of hamachi over select pieces if you want extra hamachi on top. Garnish with julienned asian pear, microgreens or mitsuba, a sprinkle of toasted sesame seeds, pickled ginger, and a small dollop of wasabi if desired. Serve with soy sauce on the side.