Signature Holy Roller Recipe

Prepare rice

If not already, season 2 cups cooked sushi rice with 3 tbs seasoned rice vinegar. Fan to cool to near room temperature and keep covered with a damp towel.

Make spicy tuna

Combine the 8 oz finely diced sushi-grade tuna with 2 tbs Japanese mayonnaise, 1 tsp sriracha, and 1 tsp toasted sesame seeds. Mix gently to avoid mashing the tuna. Taste and adjust heat if desired.

Assemble roll

Place a nori sheet shiny-side down on a bamboo mat lightly brushed with vegetable oil. Wet hands and spread about 1 cup seasoned rice evenly over the nori, leaving a 1-inch strip at the far edge. Flip the nori so rice faces down (optional for inside-out style). Arrange half of the spicy tuna mixture in a line across the near edge of the nori and top with 1/4 cup julienned cucumber. Using the mat, roll firmly but gently into a tight cylinder, sealing the exposed nori edge with a little water. Repeat to make the second roll.

Slice and finish

With a very sharp, slightly oiled knife, cut each roll into 6–8 equal pieces (wet the knife between cuts to prevent sticking). Arrange on a platter and garnish with a small dot of extra spicy mayo or sesame seeds if desired.

Make tempura shrimp

Heat neutral oil in a deep pot to 350°F (175°C). Pat 6 shrimp dry, lightly dust with flour. Whisk 1/2 cup all-purpose flour, 1 tsp cornstarch, 1/4 tsp cayenne and 1/2 cup cold sparkling water briefly (batter should be lumpy and cold). Dip shrimp into batter and fry in batches until golden and crisp, ~2–3 minutes. Drain on paper towels.

Prepare rice

Season 2 cups cooked sushi rice with 3 tbs seasoned rice vinegar if not already seasoned. Keep covered.

Assemble roll

Place a nori sheet on the bamboo mat. Spread ~1 cup rice evenly over the nori, leaving a 1-inch margin at the far edge. Flip if making inside-out. Lay 3 tempura shrimp lengthwise along the near edge (trim tails if needed) and add a few avocado slices. Drizzle 1 tbs spicy mayo over the shrimp if you want extra heat. Roll tightly with the mat and seal with water. Repeat for the second roll.

Slice and serve

Cut each roll into 6–8 pieces with a sharp oiled knife. For presentation, drizzle eel sauce or extra spicy mayo across the top and sprinkle a few microgreens or sesame seeds.

Prepare rice

Season 2 cups cooked sushi rice with 3 tbs seasoned rice vinegar and keep slightly warm/covered.

Assemble inside-out roll

Place a sheet of plastic over the bamboo mat. Lay a nori sheet on the plastic, then spread ~1 cup rice over the nori, pressing gently to form an even layer. Carefully flip the nori so the rice is on the outside (inside-out style). Place 1/2 cup combined julienned carrot and cucumber, strips of red bell pepper, and a few avocado slices along the near edge of the nori. Roll tightly with the mat and seal with a bit of water. Repeat for the second roll.

Finish

Cut each roll into 6–8 pieces using a sharp wet/oiled knife. Sprinkle toasted sesame seeds over the outside and garnish with microgreens or thinly sliced scallions.

Arrange pieces from the Catch Roll, Hellfire Roll, and Vegetable King Roll on a single platter to create the 'Signature Holy Roller' assortment. Place small dishes of soy sauce, a dollop of wasabi, and a pile of pickled ginger alongside.

Provide chopsticks and encourage diners to use a small amount of wasabi mixed into soy sauce or to place wasabi directly on the piece. Drizzle additional eel sauce or spicy mayo on individual pieces as desired.

Serve immediately. Sushi is best eaten fresh — tempura shrimp will be crispiest within 20 minutes of frying.