Hurricane Roll Recipe

Rinse sushi rice under cold water until water runs clear. Drain and combine rice with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil then simmer, covered, 18 minutes; rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.

Transfer cooked rice to a wooden or large nonreactive bowl. Gently fold in vinegar mixture with a rice paddle or spatula while fanning to cool until slightly glossy. Cover with a damp towel and keep at room temperature until assembly.

Pat shrimp dry and make 3 small shallow slits in the underside to prevent curling. Lightly dust each shrimp with 1 tablespoon all-purpose flour.

Prepare tempura batter: whisk tempura mix with cold sparkling water until just combined; lumps ok. Keep batter chilled over an ice bath if possible.

Heat vegetable oil in a deep pot to 350°F (175°C). Dip floured shrimp into batter, allowing excess to drip off, and fry 2–3 shrimp at a time until golden and crisp, 2–3 minutes. Drain on a wire rack or paper towels. Keep warm.

In a small skillet over medium heat, toast panko flakes, stirring frequently, until light golden and crisp, about 3–4 minutes. Remove from heat and cool. Mix toasted panko with black sesame seeds and half the sliced scallions. Set aside.

Slice cream cheese into 8 long thin strips (approx. 1/4-inch by 3 inches). Tear imitation crab sticks in half lengthwise if wide. Keep cooked shredded crab and crawfish in a small bowl and season lightly with 1 teaspoon sweet chili sauce and a pinch of salt; toss gently.

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet shiny-side down. Wet hands with vinegar-water to prevent sticking and spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered.

Flip the nori sheet so the rice faces down on the plastic/plank (optional for inside-out roll). Place two tempura shrimp lengthwise across the center of the nori, tails pointing out one end. Add two strips of cream cheese and two pieces of imitation crab alongside the shrimp.

Using the mat, roll the nori over the fillings, applying gentle pressure to form a tight cylinder. Tighten the roll by pulling the mat while pressing. Seal the edge with a little water on the bare nori strip.

Make 3 more rolls to use all ingredients, producing 4 rolls total. Allow rolls to rest seam-side down for 5 minutes to set.

Using a sharp wet knife, cut each roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean.

Top each sushi piece with a small spoonful (about 1/2 tsp) of the seasoned shredded crab and a few pieces of crawfish. Sprinkle generous pinch of toasted panko-scallion mixture on top to create crunchy flakes.

Drizzle spicy mayonnaise (use a squeeze bottle or spoon) in a zigzag across the roll pieces. Add thin lines of sweet chili sauce and eel sauce over the top to taste.

Garnish with remaining sliced scallions and a light dusting of black sesame seeds.

Arrange roll pieces on a platter. Serve immediately with soy sauce, pickled ginger, and wasabi on the side. Recommend eating within 15–20 minutes for best texture (crispy tempura and crunchy panko).