Hellfire Roll Recipe

Prepare rice

Warm 2 cups cooked sushi rice to room temperature. Gently fold in 3 tbs rice vinegar seasoning until evenly coated. Fan rice to cool slightly; keep covered with a damp towel to prevent drying.

Assemble roll

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet shiny side down. With wet hands, spread ~1/2 cup seasoned sushi rice over the nori, leaving a 1/2-inch border at the far edge. Sprinkle toasted sesame seeds across the rice if desired.

Flip the nori so rice faces up. Arrange in a horizontal line near the edge closest to you: 2–3 slices avocado, a thin layer of cucumber julienne, and 2–3 tbsp thin pear slices (about 1/8–1/4 inch each). Add a small spoonful of raw spicy tuna mixture (see section) in the center, and a smaller spoonful of the seared tuna slices placed on top or to one side to create the 'two-ways' effect.

Using the mat, lift the edge and roll away from you, pressing gently but firmly to form a tight cylinder. Seal the exposed nori edge with a light dab of water. Let seam rest seam-side down for 1 minute to set.

With a sharp, wet knife, trim the ends and cut the roll into 8 equal pieces. Wipe the knife between cuts for clean slices.

Combine 6 oz finely diced sushi-grade tuna with 2 tbs Japanese mayonnaise, 1 tsp Sriracha, 1/2 tsp gochujang, 1 tbsp finely sliced scallion, 1/2 tsp sesame oil and 1/2 tsp soy sauce. Mix gently until cohesive but not mushy. Taste and adjust heat (add more Sriracha) or salt (more soy) to preference. Keep chilled until assembly.

Lightly brush 4 oz thinly sliced sushi-grade tuna with 1 tsp chili oil and 1/2 tsp soy sauce; sprinkle with 1/4 tsp black pepper. Using a kitchen blowtorch, quickly sear the surface of the tuna slices until edges just change color (10–20 seconds per piece), leaving the interior mostly raw. Alternatively, very briefly sear in a smoking-hot pan for 10–15 seconds per side. Let rest 1 minute, then slice into small strips to top inside the roll or place on top of roll slices after cutting.

In a small saucepan over low heat, combine 2 tbs balsamic vinegar, 1 tsp honey, 1 tsp butter and 1/2 tsp lemon juice. Simmer gently 3–4 minutes until slightly thickened and glossy. Remove from heat and let cool slightly. Toss the thin pear slices (half cup) in 1–2 tsp of the glaze to coat lightly; reserve remaining glaze for drizzling.

Drizzle 2 tbs unagi sauce in a zigzag across the top of the sliced roll. Dot or thinly brush remaining balsamic glaze over the pear-topped pieces for a sweet-acid contrast. Add small spoonfuls of wasabi mayonnaise and a few drops of chili crisp on selected pieces for heat. Scatter microgreens or shiso over the top, sprinkle pickled ginger on the side, and finish with a light sprinkle of toasted sesame seeds.