Weewowow Roll Recipe

Rinse the sushi rice under cold water until the runoff runs clear. Drain and transfer to a rice cooker with 1.8 cups water; cook according to rice cooker instructions. If using stovetop: bring to a boil, reduce to low, cover and simmer 18 minutes, then rest 10 minutes off heat.

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

Transfer cooked rice to a wide nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice as you fold to cool and give it a glossy finish. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Make tempura batter: in a bowl whisk the egg lightly, add cold sparkling water, then gently fold in the flour and cornstarch until just combined. Batter should be lumpy and cold — do not overmix.

Pat shrimp dry, make three shallow slits on the underside to prevent curling, and lightly dust each with a tablespoon of flour before dipping in batter.

Heat neutral oil in a deep pot or fryer to 350–360°F (175–182°C). Working in batches, dip shrimp into the batter, then into panko if you want extra crunch, and fry until golden and cooked through, about 2–3 minutes. Drain on a wire rack or paper towels. Keep warm.

To make additional crunchies: heat 1 tablespoon oil in a small skillet, toss in remaining panko until golden and crisp, stirring constantly, about 2 minutes. Remove to paper towel and season lightly with a pinch of salt.

If using imitation crab, shred or flake into bite-sized pieces. If using real crab, pick meat and discard shell pieces. Fold crab with cream cheese until combined — the cream cheese should be soft enough to form a cohesive mixture but still slightly chunky.

Cut tempura shrimp in half lengthwise (or into thirds for easier rolling) so the pieces fit inside the roll. Prepare cucumber julienne and thinly slice scallions.

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay one nori sheet shiny-side down on the plastic.

Moisten hands with water mixed with a dash of rice vinegar to prevent sticking. Spread about half of the prepared sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge without rice.

Flip the nori and rice so the rice side is down on the plastic (inside-out roll). Place a thin line of the crab-and-cream-cheese mixture across the center of the nori. Add a few pieces of cucumber and 3–4 pieces of halved tempura shrimp (tail side toward the center) distributed evenly.

Using the bamboo mat, tightly roll the nori over the filling, pressing gently to shape into a firm cylinder. Remove the mat and repeat with the second sheet and remaining ingredients to make one full roll that yields 8 pieces.

Sprinkle the outside of the roll with toasted panko crunchies and press gently so they adhere. Chill the roll 5 minutes to set, then slice into 8 even pieces with a very sharp wet knife (wipe blade between cuts).

Make creamy sauce: mix Japanese mayonnaise with sriracha (adjust heat to taste). Transfer eel sauce to a squeeze bottle or spoon for drizzling.

Arrange the 8 roll pieces on a serving plate. Drizzle eel sauce and the creamy mayo-sriracha sauce across the top of the roll pieces in alternating lines or a crosshatch pattern.

Garnish with sliced scallions and toasted sesame seeds. Serve immediately with pickled ginger and soy sauce on the side.