King Cake Roll Recipe

Cook sushi rice according to package instructions (typically rinse rice, 1:1.1–1:1.2 rice to water, bring to boil then simmer 12–15 minutes). Let rest 10 minutes off heat.

While rice is hot, gently fold in rice vinegar seasoning (4 tbs total). Add 1 tbs toasted sesame oil and gently fan and fold rice until glossy and slightly sticky. Cool to room temperature covered with a damp towel to prevent drying.

Place 1 full nori sheet on a bamboo mat covered with plastic wrap, shiny side down. Wet hands and evenly spread about 3/4 cup seasoned sushi rice into a thin, even rectangle leaving a 1/2 inch border at the far edge.

In a small bowl, beat softened cream cheese with mayonnaise (if using), lemon juice and 1 tsp salt until smooth and spreadable.

Using a spatula, spread a thin even layer (about 1/4–1/3 cup) of the cream cheese mixture along the center third of the rice-covered nori, leaving space on edges for sealing.

Pat shrimp dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dust each shrimp with the tablespoon of flour.

Dip floured shrimp in beaten egg, then coat with a mixture of shredded coconut and panko (combine 3 tbs coconut and 3 tbs panko). Press lightly so coating adheres.

Heat 1 cup neutral oil in a skillet over medium-high heat until it reaches 325–350°F (use thermometer) or shimmering. Fry shrimp in a single layer for 1–2 minutes per side until golden and just cooked (shrimp should be opaque). Drain on paper towels and let cool slightly.

Place 3 coconut shrimp lengthwise, tails toward the near edge, on top of the cream cheese layer on the rice. (For longer rolls, line up more shrimp across.)

Using the mat, lift the near edge of the nori and rice, fold it over the filling, and roll tightly, pressing gently to seal the roll. Use the exposed nori edge at the far side to finish sealing the roll.

Wrap the finished roll in plastic wrap and gently compress for 1–2 minutes to help it hold shape. Unwrap and place seam-side down on a cutting board.

Using a sharp, wet knife, trim the ends and cut the roll into 8 even pieces. Wipe the knife clean between cuts to keep slices neat.

In a bowl, combine diced sushi-grade tuna with 1 tbs soy sauce, 1/2 tsp sesame oil, 1/2 tsp rice wine vinegar, 1 tbsp finely sliced green onion, and 1/2 tsp toasted sesame seeds. Mix gently to coat and chill briefly (5 minutes) to let flavors marry.

Spoon an even mound (about 3/4–1 tbs) of the tuna mixture atop each sliced roll piece, pressing lightly so it adheres to the cream cheese and shrimp beneath.

Drizzle about 1/2 teaspoon of unagi (eel) sauce over each piece for sweet-salty glaze (use remaining 3 tbs to taste). If desired, drizzle spicy mayo in a thin line as well.

Sprinkle the roasted almonds (about 1/2 tsp per piece) over the tuna topping for crunch. Garnish plate with pickled ginger and wasabi on the side.

Arrange 8 pieces on a serving platter. Serve immediately so coconut shrimp remain crisp; eel sauce and tuna are best fresh. Recommended accompaniments: soy sauce, extra pickled ginger.