Rock & Roll Recipe

Prepare sushi rice

Cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While still warm, gently fold in rice vinegar, sugar, and salt (2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt). Spread rice on a tray to cool to room temperature, fanning occasionally to give a glossy finish.

Prepare shrimp for tempura

Peel and devein 6 large shrimp, leaving tails on if desired. Make 3 shallow slits on the underside to prevent curling and pat dry.

Make tempura batter

In a bowl, whisk 1 large egg lightly, then add cold sparkling water. Add the cup of flour and stir very lightly — lumps are fine; do not overmix. For extra crunch, place 1 cup panko in a shallow bowl for dredging (optional).

Fry shrimp

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge each shrimp in flour, dip in tempura batter, optionally coat with panko, and fry until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm. Let shrimps cool slightly, then cut each shrimp in half lengthwise if needed to fit the roll (you will need about 6 shrimp total for 6 pieces).

Prepare filling ingredients

Shred 3 oz crab meat. Julienne half a cucumber into thin sticks. Cut 2 oz cream cheese into six thin strips. Slice half an avocado into six thin slices lengthwise.

Assemble the roll

Place a bamboo mat on plastic wrap. Put one nori sheet shiny side down. Wet your hands lightly and spread about half of the cooled sushi rice evenly over the nori, leaving a 1/2-inch (1 cm) strip at the far edge. Lightly press sesame seeds into the rice if desired. Flip the nori so rice is facing down and the nori side is up (inside-out roll style). Place three tempura shrimp (tail ends together) along the near edge, top with 1/2 of the crab, cucumber sticks, cream cheese strips, and avocado slices. Using the mat, roll tightly away from you, applying even pressure to form a cylinder. Repeat with the second nori sheet and remaining ingredients to make a second roll.

Cut the rolls

With a very sharp knife dipped in water (wipe between cuts), cut each roll into 6 equal pieces for a total of 12 pieces; if you prefer exactly 6 pieces, divide proportions to make one roll only and cut into 6 pieces. Wipe the knife clean between cuts to maintain clean slices.

Mix 2 tbsp mayonnaise with a small drizzle of eel sauce (about 1 tsp) if you like a creamy sweet glaze. Drizzle the remaining eel sauce over the top of each sliced roll (about 2 tbsp total) in a thin zigzag. Serve extra soy sauce on the side for dipping.

Sprinkle toasted sesame seeds over the rolls, and serve with pickled ginger and wasabi on the side.