Crunchy Tiger Roll Recipe

Rinse the short-grain rice under cold water until the water runs clear (about 4–6 rinses). Drain and place rice and 2.25 cups water in a rice cooker or pot.

Cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer covered 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan (low heat) or microwave briefly just until sugar dissolves. Do not boil.

Transfer cooked rice to a large shallow wooden or glass bowl. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool. Spread rice to help it cool to slightly above room temperature. Do not refrigerate.

Make the wasabi mayo by mixing Japanese mayonnaise with wasabi paste and 2 teaspoons soy sauce until smooth. Taste and adjust heat (more wasabi) or saltiness (more soy). Transfer to a piping bag or squeeze bottle.

If using bottled nitsume/unagi sauce, warm it slightly or keep at room temperature. If making a quick nitsume: combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sugar in a small pan and reduce over medium-low heat until slightly syrupy (about 4–6 minutes). Cool before using.

Slice the tuna into long thin strips suitable for rolling (about 1/4" thick). Pat dry with paper towel to remove excess moisture.

Halve the cooked shrimp lengthwise and pat dry. If shrimp are larger, butterfly them so they lie flat in the roll.

Slice avocado thinly and toss lightly with a few drops of lemon or rice vinegar to slow browning. Julienne the cucumber, removing seeds so it doesn't add excess water.

Prepare nori & rice

Place a bamboo mat on a flat surface and cover it with plastic wrap (prevents sticking). Place one nori sheet shiny-side down on the mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving the top 1/2" strip free to seal. Press rice gently to an even layer.

Flip for inside-out (optional)

For a tiger roll style (rice outside), flip the nori sheet so the rice faces down on the plastic wrap. If you prefer a classic inside roll, skip flipping and continue with nori rice side up.

If rice is facing down, place a small strip of toasted sesame seeds and a thin line of tempura crunch across the center of the nori (where the filling will sit) to add texture.

Lay strips of tuna lengthwise across the center: 2–3 strips depending on width. Add a row of halved cooked shrimp on top of the tuna (or beside it), then add avocado slices and a thin line of julienned cucumber.

Using the bamboo mat, lift the edge nearest you and roll firmly but gently to encase the fillings. Pull the mat away as you roll so it doesn't get rolled into the sushi. Press lightly to shape a tight roll.

Brush the exposed top (rice side) with a thin layer of wasabi mayo using a spoon or squeeze bottle. Sprinkle additional tempura crunch over the mayo so it adheres. Drizzle nitsume in a thin line over the top.

Repeat to make 3 more rolls (or until ingredients are used).

Slice & Serve

With a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 8–10 pieces. Arrange on a platter, garnish with extra tempura crunch, a small drizzle more of nitsume, and a sprinkle of toasted sesame seeds.

Serve with pickled ginger, wasabi and soy sauce on the side.