Fire Island (6) Recipe
spicy tuna, cream cheese, jalapeno inside lightly fried with chefs special sauce
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Ingredients
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Roll Filling
Roll Assembly
Breading & Frying
Chef's Special Sauce & Garnish
Method
Roll Filling
- 1
Prepare spicy tuna
Place the finely diced sushi-grade tuna in a bowl. Add the spicy mayo (3 tbs), soy sauce (1 tsp), sesame oil (1 tsp), and thinly sliced scallions if using. Gently fold to combine until evenly coated. Taste and adjust heat or salt as desired. Refrigerate briefly while preparing other components.
- 2
Prepare jalapeño and cream cheese
Remove seeds from the jalapeño (leave some seeds if you want more heat). Slice into thin strips. Cut softened cream cheese into matchstick-sized strips about 3 inches long so they will roll easily.
Roll Assembly
- 3
Prepare sushi rice and nori
Make sure sushi rice is warm and seasoned. If needed, sprinkle rice vinegar and gently fold to combine. Place a bamboo mat on a work surface and top with plastic wrap. Lay one nori sheet shiny-side down on the plastic/plank.
- 4
Assemble roll
Wet your hands to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip along the top edge free of rice. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice side is down on the plastic (this creates an inside-out roll).
- 5
Add filling
Along the near edge of the nori, place a line of the spicy tuna mixture (about 2 tbs), a couple strips of cream cheese, and 2–3 jalapeño slices lengthwise. Do not overfill to allow proper rolling.
- 6
Form roll
Using the bamboo mat, roll the nori tightly away from you to enclose the filling, tucking as you go to form a tight cylinder. Seal the edge with a little water. Chill the roll in the refrigerator for 10–15 minutes to firm up before breading; this helps retain shape during frying.
Breading & Frying
- 7
Prepare breading stations
Set up three shallow bowls: one with all-purpose flour seasoned with 1/2 tsp salt, one with the egg beaten with cold water (tempura-style batter: egg + cold water) mixed into the flour to form a loose batter OR alternately use the flour for dusting and the beaten egg for dredging, and one with panko breadcrumbs. For a crispier, lighter crust, whisk the egg and cold water into the flour just enough to make a lumpy batter (tempura).
- 8
Cut rolls
Using a very sharp, slightly wet knife, cut each roll into 6 equal pieces (for a full nori yields 6 pieces — this recipe makes 6 rolls if using 6 nori sheets). If chilly after refrigeration, cut carefully to avoid crushing.
- 9
Batter and breadcrumb
Working one piece at a time: dust lightly with flour if using the dredge method, dip into the egg batter ensuring even coating, then press into panko to fully cover. For tempura batter method, dip directly into the batter then into panko. Place breaded pieces on a tray while heating oil.
- 10
Fry rolls
Heat neutral oil in a deep pot to 350°F (175°C). Fry breaded roll pieces in batches, 2–3 pieces at a time, for about 1.5–2 minutes until golden brown and heated through. Do not overcrowd. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining pieces.
Chef's Special Sauce & Garnish
- 11
Make the special sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tsp sriracha, 2 tbs eel sauce (or sweet soy reduction), 1 tsp lime juice and 1/4 tsp toasted sesame oil. Whisk until smooth and taste; adjust heat or sweetness to preference. Transfer to a squeeze bottle or small serving dish.
- 12
Plate and garnish
Arrange 6 fried roll pieces per serving on a platter or individual plates. Drizzle chef's special sauce over the rolls in a decorative pattern and add a small dot of extra eel sauce if desired. Garnish with thinly sliced jalapeño, microgreens or sliced scallions, and a light sprinkle of toasted sesame seeds.
- 13
Serve
Serve immediately while hot and crispy with extra spicy mayo or soy for dipping. Recommend providing napkins and small plates as an appetizer.