Typhoon Roll Recipe

Rinse the sushi rice under cold water until the water runs clear. Drain and place in a rice cooker with 1.65 cups water (use the specified ratio). Cook according to rice cooker instructions. If using a pot, bring to a boil, reduce to low, cover and simmer 15–18 minutes, then rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a wide, shallow bowl (wooden hangiri if available). Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula, fanning the rice to cool to near room temperature. Cover with a damp towel while preparing other components.

Prepare tempura shrimp

Peel and devein shrimp, leaving tails intact. Make a shallow slit along the belly and gently press to straighten shrimp. Pat dry with paper towels.

Heat oil in a medium pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and browns in ~30 seconds.

In a bowl, combine 1 tbsp flour and 1 tsp cornstarch. In a separate bowl beat half an egg and mix with 3/4 cup ice-cold sparkling water. Add the dry mix to the wet and stir lightly — batter should be a bit lumpy and cold (do not overmix).

Dust shrimp lightly with a teaspoon of flour, dip into the batter, then coat with panko. Fry shrimp two or three at a time until golden and crisp, about 2–3 minutes. Drain on a wire rack or paper towel-lined plate. Let cool slightly; trim if needed so each shrimp will fit the roll lengthwise.

Prepare crab mix (special crab on top)

In a small bowl, flake the imitation crab and optional fresh crab meat. Add 3 tbsp mayonnaise, 1/2 tsp sriracha (adjust to heat preference), and 1/4 tsp sesame oil. Mix gently until combined but still slightly chunky. Taste and adjust seasoning. If desired, stir in 1 tsp masago for texture and color.

Slice the avocado in half, remove pit, peel and cut into 6 thin slices. Keep covered with a little lemon or lime juice if not using immediately to prevent browning.

Cut the cream cheese into 6 thin batons approximately the length of the shrimp (about 1/4" x 1/4" x length). Keep cold so it holds shape when rolling.

Place a bamboo sushi mat on a work surface and wrap with plastic. Place one full nori sheet shiny side down on the plastic. Wet your hands to prevent sticking and spread about 1 cup of sushi rice (roughly 150–170 g) evenly over the nori, leaving a 1/2" (1 cm) strip at the far edge without rice.

Flip the nori and rice so the rice faces the plastic (this makes an inside-out style roll). If you prefer classic roll with nori outside, skip the flip.

On the nori (the non-rice side now facing up), place three tempura shrimp in a row near the edge closest to you, tails pointing toward the right or left so they will protrude slightly when cut. Lay 3 cream cheese batons next to the shrimp and place 3 avocado slices alongside or on top of the cream cheese. Ensure ingredients are evenly spaced for six pieces.

Using the mat, lift the near edge and roll away from you, tucking ingredients in and applying gentle but firm pressure to form a tight cylinder. Seal the far edge of nori with a little water. If rice is on the outside, continue rolling so rice is outside with nori inside the roll.

Wrap the completed roll in plastic and chill in refrigerator 10 minutes to firm up for cleaner slicing.

Remove plastic and place roll on a sharp, wet knife. Cut into 6 equal pieces, wiping the knife blade between cuts for clean slices. Arrange pieces on a plate, rice-side up if inside-out style.

Spoon or pipe the prepared crab mix on top of each piece (about 1 tsp per piece). If desired, briefly torch the crab mix for a lightly charred finish (use a kitchen torch and move continuously — optional).

Drizzle unagi sauce over the roll, sprinkle toasted sesame seeds and a pinch of masago or tobiko on top for color. Serve with soy sauce, pickled ginger and wasabi.