Caterpillar Roll Recipe

Rinse the sushi rice under cold water until water runs clear. Drain.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then simmer covered 15 minutes and rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves. Let cool slightly.

Transfer cooked rice to a large shallow bowl. Gently fold in vinegar mixture with a rice paddle or spatula to season and fan the rice to cool to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare spicy crab: combine shredded crab with 2 tbsp mayonnaise and 1 tsp sriracha. Taste and adjust heat. Refrigerate until assembly.

Pat shrimp dry. Lightly dust shrimp with 1/4 cup flour, shaking off excess.

Mix tempura batter: whisk tempura mix with 3 tbsp ice-cold water until just combined — batter should be lumpy and cold.

Heat 2 cups neutral oil in a medium saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, oil should bubble gently when a drop of batter is added.

Dip each dusted shrimp into tempura batter, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes, turning once. Remove to a paper towel-lined tray to drain. Let cool slightly.

Cut cream cheese into 4 long, thin strips roughly the length of the nori roll (about 3–4 inches).

Slice avocado in half, remove pit, peel, and slice thinly lengthwise. Fan slices slightly for topping.

If eel (unagi) is not pre-sliced, warm it briefly in a microwave-safe dish or in a covered skillet over low heat until pliable (about 20–30 seconds in microwave or 1–2 minutes on low). Slice into thin strips to lay atop the roll.

Mix or whisk wasabi mayonnaise if needed (store-bought or combine 2 tbsp mayo with 1/2–1 tsp wasabi paste to taste). Keep eel sauce and wasabi mayo ready in small squeeze bottles or spoons for finishing.

Place a bamboo mat on a flat surface and cover with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the mat.

Wet your hands with a vinegar-water mixture to prevent sticking. Take about 1 cup of sushi rice and spread a thin, even layer over the nori leaving a 1-inch strip at the top edge free of rice.

Flip the nori so the rice side is down on the mat and the shiny nori side faces up (this method produces a "inside-out" roll with rice on the outside). If you prefer rice-out, keep rice on outside — this recipe uses rice-out.

On the bottom third of the nori (closest to you), place 2 tempura shrimp side by side (tails may extend slightly), a few strips of cream cheese, and about 1/2 cup of the spicy crab mixture in a narrow line.

Using the bamboo mat, lift the edge closest to you and roll firmly but gently over the fillings to form a tight cylinder. Continue rolling, tucking the fillings in, and press gently to seal. Use the uncovered 1-inch nori to finish sealing the roll (moisten edge with a little water if needed).

If using rice on the outside, after rolling place the seam side down and gently press to even out the shape. Repeat with remaining ingredients to make 2 rolls (about 8 pieces per roll total; this recipe yields two rolls of 8 = 16 pieces — slice into 8-piece portions as desired).

Slicing

With a sharp knife dipped in water (and wiped between cuts), slice each roll into 8 equal pieces. Clean the knife between cuts to keep slices neat.

Arrange 8 pieces on a plate. On each piece, lay a thin slice of eel and one or two avocado slices to cover the top, forming the caterpillar look.

Drizzle eel sauce over the top of the roll pieces (about 1–1.5 tbsp per 8-piece portion) and a thinner drizzle of wasabi mayonnaise (about 1 tbsp).

Sprinkle toasted sesame seeds over the rolls and serve with soy sauce and pickled ginger on the side. Serve immediately.