Buddha Roll* Recipe

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Combine the rinsed rice and 1.8 cups water in a rice cooker or a small saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until the sugar dissolves. Do not boil.

Transfer cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle until glossy but not crushed. Fan rice while folding if possible to help it cool and to give a slight sheen. Cover with a damp towel and keep at room temperature until assembly (up to 1 hour).

Pat shrimp dry, leaving tails intact if preferred. Lightly score the underside of each shrimp to prevent curling when frying.

Make the tempura batter: combine the tempura batter mix with the chilled club soda (about 3 tablespoons) in a bowl. Stir gently — batter should be lumpy and cold. If the package calls for different ratios, adjust to achieve a thin batter that coats shrimp.

Heat neutral oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil is ready when a drop of batter sizzles and rises immediately.

Dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/90°C) if needed.

Finely chop the 3 oz of sushi-grade tuna into small dice or mince. Place in a bowl.

Add 2 tablespoons mayonnaise, 1 teaspoon sriracha and 1/2 teaspoon sesame oil to the tuna. Mix gently until evenly combined. Taste and adjust heat or mayo to preference. Keep chilled until assembly.

If using store-bought sriracha mayo, measure out 4 tablespoons. To make a quick homemade sriracha mayo, whisk together 3 tablespoons mayonnaise with 1 tablespoon sriracha until smooth.

Make garlic ponzu: combine 3 tablespoons ponzu with 1 minced garlic clove and 2 teaspoons soy sauce (optional for salt balance). Stir and let sit 5–10 minutes to mellow. Taste and adjust; strain if you prefer a smoother sauce.

Prepare the ahi tuna and salmon: pat dry and cut into 1/2" cubes if not already. Keep chilled until ready to assemble.

Thinly slice or chiffonade scallions and have toasted sesame seeds ready for garnish.

Divide the prepared sushi rice between two shallow bowls or plates (serves 2). Using wet hands, smear or mound the rice into an even 1/2–3/4" layer across the base of each bowl to form a stable bed.

Arrange components on top of the rice in visually appealing sections: place cubes of ahi tuna in one area (about 2 oz per serving), salmon cubes beside it, a small mound (about 1.5 oz) of the spicy tuna, and 3 tempura shrimp fanned in another spot.

Drizzle sriracha mayo over the seafood and shrimp in a thin zigzag. Spoon a small amount of garlic ponzu around the proteins (or serve ponzu on the side).

Garnish with thin nori strips (optional), scallions, toasted sesame seeds, a handful of microgreens, pickled ginger at the side and a lemon wedge. Add wasabi if desired.

Serve immediately while tempura is still crisp. Provide extra ponzu, soy sauce, and sriracha mayo on the side for guests to adjust flavors.