Kaiju Roll (fried) Recipe

Cook sushi rice according to package instructions (about 2 cups uncooked -> ~3 cups cooked). While still warm, mix rice vinegar, sugar, and salt until dissolved and fold gently into the rice. Fan rice to cool to near room temperature and keep covered to prevent drying.

In a bowl combine 8 oz diced yellowtail with sriracha, mayonnaise, sesame oil, and 1 tsp soy sauce. Mix gently until evenly coated. Taste and adjust heat. Chill briefly while preparing other elements.

Lay a bamboo mat and cover with plastic wrap. Place one nori sheet shiny side down on the plastic. Wet your hands and evenly spread about 1/2 cup of seasoned sushi rice over the nori leaving a 1/2 inch strip at the far edge.

Across the center of the rice, place a strip (about 2/3 oz) of cream cheese and about 2.5 oz of the spicy yellowtail mixture in a line. Do not overfill.

Using the mat, roll tightly to enclose filling, sealing the exposed nori edge with a little water. Repeat to make 4 rolls (you'll get 6 pieces per roll).

Prepare the tempura batter by whisking the tempura mix with cold sparkling water until just combined (a few lumps ok). Place panko in a shallow dish.

Heat vegetable oil in a deep pot to 350°F (175°C). Working with one roll at a time, dip the rolled sushi quickly into the tempura batter to coat, then roll in panko to cover evenly.

Carefully lower the coated roll into the hot oil and fry for 2–3 minutes, turning as needed, until golden and crisp. Remove and drain on a wire rack or paper towel. Let rest 1–2 minutes to firm up.

Using a very sharp, wet knife, slice each fried roll into 6 even pieces. Clean knife between cuts for clean slices.

Arrange pieces on a platter, three rolls worth (18 pieces) will serve 4 people as an appetizer; adjust plating to yield the specified servings.

Lay thin slices of yellowtail and salmon over each sushi piece (about a thin ribbon that covers the top). Arrange a small dollop (about 1/4 tsp) of wasabi mayo on each piece, then lightly drizzle yuzu soy around or over the tops.

Dot each piece with a small drop of nitsume (about 1/4 tsp) for glossy sweetness. Sprinkle tobiko (about 1/4 tsp per piece) and a pinch of finely sliced negi.

Optional: add a tiny touch of additional wasabi mayo or soy at serving. Serve immediately while warm and crisp.