Ozark Special Roll Recipe

Rinse 2 cups short-grain sushi rice under cold water until the runoff is clear. Drain and cook according to package instructions (about 2 cups water for 2 cups rice) or in a rice cooker.

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small bowl; stir until sugar dissolves.

When rice is cooked, transfer to a large shallow bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon to coat. Fan the rice while mixing to cool to room temperature (about 10–15 minutes). Cover with a damp towel until ready to use.

Pat shrimp dry, make 3 shallow slits across the underside of each shrimp to prevent curling and lightly season with 1/4 tsp salt.

In a bowl, whisk 1 egg with 1/2 cup cold club soda (or ice water). Add 1/2 cup all-purpose flour, 2 tbs cornstarch and 1/4 tsp baking powder. Mix briefly — batter should be lumpy and cold; do not overmix.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Dip shrimp into batter, let excess drip off, then fry 2–3 at a time until golden and crisp, about 2–3 minutes. Drain on paper towels and keep warm. Trim tails if desired and cut each shrimp in half lengthwise if needed to fit rolls.

Mix 3 tbs Japanese mayonnaise with 1 tsp sriracha to make spicy mayo; adjust heat to taste. Keep remaining mayo plain for creaminess if desired.

If using imitation crab, shred and lightly season with a few drops of soy or a pinch of salt; set aside. Slice tamago into long strips and cut cream cheese into similar-length sticks. Julienne cucumber and slice avocado.

Prepare mat and nori

Place bamboo mat on work surface and wrap with plastic. Place 1 sheet of nori shiny side down on the plastic-wrapped mat.

With wet hands, spread about 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Press rice firmly but gently to adhere (do not compress too tightly).

Flip the nori and rice so rice faces the plastic and nori is up (inside-out roll). If preferred, use two nori sheets overlapped slightly for a thicker roll; this recipe uses 1 sheet per roll and will make two rolls from the ingredient quantities.

Along the edge closest to you (on the nori side), place a strip each of tamago, cream cheese, 1–2 pieces of shrimp tempura (depending on size), a line of shredded crab, a few cucumber sticks and a slice or two of avocado. Keep fillings centered and spaced to yield eight even pieces.

Using the mat, roll away from you, tucking the filling and forming a tight roll. Apply gentle pressure to shape. Seal the top bare nori edge with a little water.

Repeat to create a second roll if desired. Let rolls rest 5 minutes to set.

Slice and finish

With a very sharp knife, wet the blade with water or a vinegar-water mixture and slice each roll into 8 equal pieces. Wipe the knife between cuts to keep clean edges.

Place slices on a serving plate. Drizzle about 1 tbs eel sauce over each roll (distribute 6 tbs across both rolls). Pipe or drizzle spicy mayo and plain mayo over the top in thin lines. Finish with a sprinkle of sesame seeds and thinly sliced scallions.

Serve the Ozark Special Roll immediately with soy sauce, pickled ginger and wasabi on the side. Best enjoyed fresh to keep tempura crisp.