Torch Tuna Roll Recipe

Prepare seasoned sushi rice

While rice is still warm, fold in the rice vinegar seasoning (3 tbs total) evenly into 2 cups cooked short-grain sushi rice. Use a cutting motion with a rice paddle to avoid mashing. Fan rice as you mix to cool to near-room temperature (about 10 minutes).

Set up nori for rolling

Place a bamboo mat on your work surface and cover it with plastic wrap. Lay one nori sheet shiny-side down on the plastic. Wet your fingers to prevent sticking and spread about 1 cup of seasoned rice in an even layer, leaving a 1-inch strip at the far edge free of rice.

Make spicy crab

In a small bowl, combine 4 oz shredded imitation crab with 2 tbs spicy mayo until evenly coated. Set aside.

Make spicy tuna filling

In another bowl, mix 4 oz diced sushi-grade tuna with 1.5 tbs spicy mayo until thoroughly combined. Keep chilled until assembly.

Prepare shrimp tempura

Heat neutral oil in a deep pot to 350°F (175°C). Whisk 1/2 cup tempura mix with 1/2 cup cold water lightly — batter should be lumpy and cold. Pat shrimp dry; dip each shrimp into batter and carefully fry 1–2 at a time until golden and crisp, about 1–2 minutes. Drain on paper towels and keep warm. Trim shrimp tails if necessary to fit inside roll.

Assemble roll

On the rice-covered nori, place a thin line (about 3–4 tbs total) of the spicy crab across the center. Place two shrimp tempura pieces in a line on top of the crab, tails pointing inward. Add a thin line of spicy tuna alongside the shrimp (you want layers of spicy crab, shrimp tempura, spicy tuna). Wet the uncovered far edge of the nori with water, then using the bamboo mat, roll firmly away from you to form a tight cylinder. Press gently to seal. Repeat with second nori sheet to make 8 pieces total (this recipe yields one roll of 8 pieces).

Top with sliced tuna

Place the roll on the cutting board and cover with plastic wrap. Lay thin slices of the 4 oz sushi-grade tuna across the top of the roll so that it is fully covered (about 6–8 slices).

Torch the tuna

Use a kitchen blowtorch to quickly sear the surface of the tuna topping until lightly charred and just cooked on the surface (about 10–20 seconds per area). Move the flame continuously to avoid overcooking. Let rest 30 seconds.

Slice the roll

Using a very sharp knife dipped in water between cuts, slice the roll into 8 equal pieces. Wipe the knife clean and re-wet as needed for clean slices.

Garnish and sauce

Arrange pieces on a platter. Drizzle about 3 tbs ponzu evenly over the top of the 8 pieces (approximately 1/2 tbs per piece). Sprinkle green onions (2 tbs) and masago (1 tbs) over the top. Sprinkle 1 tsp toasted sesame seeds if desired. Serve with optional soy sauce and lemon/lime wedges on the side.

When using the blowtorch, work in a well-ventilated, uncluttered area. Keep flame away from plastic and paper. Ensure shrimp are fully cooked from frying and that raw tuna used for the topping is sushi-grade and handled cold. Serve immediately after assembling and torching for best texture and flavor.