Burning Love Roll Recipe
Spicy tuna, cucumber & avocado rolled in sushi rice & seaweed; topped with fried crab, sriracha, sushi sauce, spicy mayo & tempura crunch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Burning Love Roll
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Roll Base
Spicy Tuna Filling
Toppings
Finishing & Seasoning
Method
Sushi Roll Base
Prepare seasoned sushi rice
If your cooked sushi rice is still warm, transfer it to a shallow bowl. Sprinkle the rice vinegar seasoning over the rice and fold gently with a rice paddle or wooden spoon until combined and rice is shiny. Fan the rice while folding to cool to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.
Prepare nori and fillings
Lay a bamboo sushi mat on a work surface and place a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny side down on the mat. With damp hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge without rice to seal the roll. Arrange a line of julienned cucumber (about 2–3 strips) and 3–4 thin avocado slices across the rice about 1 inch from the bottom edge; these will align with the spicy tuna when rolled.
Spicy Tuna Filling
Mix the spicy tuna
In a bowl, combine the diced sushi-grade tuna with 3 tablespoons spicy mayo, 1 teaspoon sriracha, 1 tablespoon finely chopped green onion, 1/2 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1/4 teaspoon salt. Stir gently to coat evenly without mashing the tuna. Taste and adjust heat with more sriracha or spicy mayo if desired.
Assemble inside the roll
Place approximately 2.5–3 ounces (about 1/3 cup) of the spicy tuna mixture in a line on top of the cucumber and avocado inside the nori/rice sheet. Using the bamboo mat, lift the edge closest to you and begin rolling away from you, tucking the filling in and pressing gently but firmly to form a tight roll. Seal the exposed nori strip with a little water. Repeat to make 5–6 rolls total, using remaining ingredients.
Toppings
Prepare fried crab topping
Heat vegetable oil in a medium saucepan or deep-fryer to 350°F (175°C). In a bowl, whisk the tempura batter mix with cold sparkling water until just combined (lumpy batter is OK). Toss the crab meat lightly in a tablespoon of flour to help batter adhere (optional). Dip small clusters of crab into the tempura batter, then carefully lower into hot oil and fry until golden and crisp, about 2–3 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm. If you prefer, use pre-cooked crab and fry just until crisp and heated through.
Prepare sauces and crunch
Warm the sushi (unagi) sauce slightly so it's pourable. Mix the extra 1 teaspoon sriracha into any remaining spicy mayo if you want an extra-drippy spicy mayo for topping (or use the reserved spicy mayo). Have the tempura crunch ready in a small bowl to sprinkle on top.
Top the rolls
Slice each roll into 6–8 even pieces using a sharp wet knife (wipe blade between cuts). Arrange pieces on a serving plate. Place a small portion (about 1 tablespoon) of fried crab on top of each sushi piece. Drizzle sushi sauce over the pieces (about 1/2 teaspoon per piece) and then drizzle spicy mayo and sriracha in thin lines to create the 'burning' appearance. Sprinkle tempura crunch over each piece and, if desired, a pinch of furikake or toasted sesame seeds.
Finishing & Serving
Serve the Burning Love Roll immediately with soy sauce, pickled ginger, and wasabi on the side. For best texture, serve within 10–15 minutes of adding the fried crab so the topping remains crisp.
