Ika Tiger Recipe

Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain for 15 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

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

Transfer cooked rice to a large wooden or nonreactive bowl. Gradually fold in the seasoned vinegar with a rice paddle or spatula, fanning rice as you fold to cool and give it a glossy finish. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare shrimp by making 3 shallow diagonal slits along the underside to prevent curling. Pat dry.

Lightly dust shrimp with cornstarch (about 1/4 tsp each) and sprinkle with a pinch of salt.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and rises.

Prepare tempura batter: place tempura mix (or all-purpose flour) in a bowl and add very cold sparkling water. If using 1 cup mix, use roughly 3/4 to 1 cup very cold sparkling water — start with 3/4 cup and gently mix with chopsticks or a fork until just combined; lumps are okay. Do not overmix; batter should be slightly lumpy and cold.

Dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches (do not overcrowd) 2–3 minutes until crisp and pale golden. Remove and drain on a wire rack or paper towel-lined plate. Keep warm in a low oven (200°F / 95°C) if needed.

Trim asparagus ends and blanch spears in boiling salted water 1 minute until bright green but still crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Cut cucumber into long thin strips (matchsticks or Japanese oblique cut) about the length of the roll.

In a bowl, combine the finely diced sushi-grade tuna, Japanese mayonnaise, sriracha (or your chosen chili paste), sesame oil, finely chopped scallion, and soy sauce. Mix gently until evenly coated. Taste and adjust heat or salt as desired. Keep chilled until assembly.

If you prefer a smoother topping, briefly pulse the mixture in a food processor 1–2 quick pulses — do not puree; you want a slightly chunky texture.

Prepare nori & rice

Place a bamboo sushi mat on a work surface and lay a sheet of plastic wrap over it (optional). Place one nori sheet shiny side down. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Spread about 3/4 to 1 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered.

Flip the nori so the rice faces down (for inside-out/uramaki style). If you prefer classic maki, leave rice on nori and roll nori outside. For a visually similar restaurant-style roll (rice-out), continue with rice-out method: sprinkle rice lightly with toasted sesame seeds if desired, then flip the nori (rice side down) onto the plastic-wrapped mat so nori is on top.

Place 2 tempura shrimp lengthwise across the center of the nori (tails extending slightly beyond the edge), add 2–3 asparagus spears and a few cucumber strips in a line above the shrimp.

Using the mat, roll the nori over the fillings, pressing gently but firmly to form a tight roll. Seal the edge of the nori with a little water.

If making rice-out (uramaki), carefully wrap the roll in plastic wrap and using a second mat (or the same mat), gently press to shape and compact the rice. Remove plastic wrap.

Using a very sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts to keep clean edges.

Top each piece generously with a spoonful of the spicy tuna mixture. Drizzle 1/2 tsp of nitsume (eel sauce) over each topped piece (or brush across the row) to add sweetness and shine.

Finish by placing a small pinch (about 1/4 tsp) of tobiko atop the spicy tuna on each piece.

Arrange on a serving plate with pickled ginger and wasabi on the side. Serve immediately.