Crazy Tuna Crunch Roll Recipe

Rinse the sushi rice under cold water until the runoff is nearly clear to remove excess starch. Drain thoroughly.

Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy saucepan. If using a saucepan: bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and steam, covered, 10 minutes.

While the rice cooks, heat rice vinegar, sugar and salt in a small saucepan or microwave-safe dish just until sugar dissolves. Do not boil; cool slightly.

Transfer hot cooked rice to a large wooden or nonreactive bowl. Pour seasoned vinegar over rice and use a wooden paddle or spatula to cut and fold the rice (do not mash). Fan the rice or let it cool quickly to room temperature. Cover with a damp towel to keep moist.

Dice the sushi-grade tuna into small 1/4-inch cubes. Pat lightly with paper towel to remove excess moisture.

In a bowl, combine mayonnaise, sriracha, soy sauce, sesame oil and sliced scallions. Taste and adjust heat/salt. Mix in the diced tuna until evenly coated. Keep chilled until ready to assemble.

Prepare your work surface: place plastic-wrapped bamboo mat on a clean counter. Have a small bowl of water with a splash of rice vinegar nearby to wet your hands and prevent rice sticking.

Lay one nori sheet, shiny side down, on the bamboo mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge without rice to seal the roll.

Sprinkle a pinch of toasted sesame seeds over the rice layer.

Flip the nori and rice so the rice side is down on the mat and the bare nori side faces up (this creates an inside-out roll where rice is on the outside).

Along the near edge of the nori (the edge closest to you), place a line of the tuna mixture (about 2.5 to 3 oz per roll), then a thin line of cucumber julienne and a few slices of avocado. Do not overfill.

Using the mat, lift the edge and roll away from you, tucking the filling to make a tight cylinder. Apply gentle pressure to compress the roll, then continue rolling until sealed. Use the bare nori strip and a little water on the edge to seal.

Repeat with remaining nori, rice and fillings to make 3–4 rolls total (depending on rice distribution).

Place a roll on a cutting board. With a sharp, wet knife, slice the roll into 8 equal pieces: clean the knife between cuts with a damp towel for clean slices.

Top each slice with a small spoonful of tempura flakes (or crushed fried panko) to create the 'crunch' element. Press gently so flakes adhere to the rice.

Drizzle unagi sauce over the slices in a thin zigzag, then drizzle spicy mayo if desired for heat and creaminess. Sprinkle additional scallions or sesame seeds on top.

Arrange the Crazy Tuna Crunch Roll on a platter with pickled ginger and wasabi on the side. Serve immediately so the crunch stays crisp.