Kintoki Combo Platter Recipe

Prepare filling

In a medium bowl combine the finely diced sushi-grade tuna, Japanese mayonnaise, Sriracha, chopped green onions and toasted sesame oil. Mix gently until evenly combined. Taste and adjust heat with more Sriracha if desired. Sprinkle sesame seeds and set aside.

Assemble roll

Place a bamboo mat on plastic wrap. Lay one nori sheet shiny-side down. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Flip the nori so rice faces down if you prefer an inside-out roll, or keep rice on outside. Place 2 tbs of the spicy tuna mixture in a line across the lower third of the sheet. Using the mat, roll firmly but gently to form a tight cylinder. Seal the edge with a little water. Repeat for remaining sheets.

Slice and finish

Using a very sharp wet knife, slice each roll into 6-8 pieces. Wipe the knife between cuts. Arrange on platter, sprinkle additional toasted sesame seeds, and serve with soy sauce, wasabi and pickled ginger.

Prepare crab filling

Toss the shredded imitation or cooked crab with 2 tbs Japanese mayonnaise until lightly coated.

Assemble roll

Place a nori sheet on the bamboo mat. With wet hands spread 1/2 cup sushi rice over the nori (for inside-out, rice faces out; otherwise leave rice inside). Sprinkle a pinch of toasted sesame seeds over the rice if rice-side out. Flip sheet if needed so nori faces up. Lay a line of crab mixture, 2-3 slices of avocado and a few julienne cucumber strips across the lower third. Roll tightly with the mat, seal with water, and slice into 6-8 pieces with a wet knife.

Plate

Arrange the pieces on the platter next to other rolls and garnish with additional sesame seeds.

Prepare tempura shrimp

Heat vegetable oil in a deep pot to 350°F (175°C). Pat shrimp dry, leaving tails on if desired. Prepare tempura batter according to package using ice water so batter stays cold; batter should be slightly lumpy. Lightly coat shrimp in a little flour (optional), dip into batter, and carefully fry 2–3 at a time until golden and crisp, about 2–3 minutes. Drain on paper towels and keep warm.

Assemble roll

On a nori sheet with rice applied as desired, place one tempura shrimp (trim to length if needed) in the center along with a strip of cucumber and a small smear of spicy mayo or togarashi if using. Roll tightly, seal, and cut into 6-8 pieces with a wet sharp knife.

Serve

Arrange pieces with other rolls; place any extra spicy mayo or togarashi alongside for dipping.

Prepare eel

If using pre-cooked unagi, warm gently in a skillet or microwave and brush with 1–2 tbs of eel sauce to glaze. Slice into long strips suitable for rolling.

Assemble roll

Place nori on mat and spread rice as preferred. Lay a few slices of glazed eel, a couple of avocado slices and a little pickled daikon or cucumber along the lower third. Roll tightly and seal with water. Optionally brush outside of the finished roll with a thin layer of eel sauce for extra shine and flavor.

Slice and garnish

Cut into 6-8 pieces with a wet knife. Garnish with a light sprinkle of sesame seeds and a drizzle of extra eel sauce.

Arrange one row of each roll variety (spicy tuna, California, tempura shrimp, eel avocado) on a large platter to create the Kintoki Combo Platter. Place small mounds of pickled ginger and wasabi on the side and a few small bowls of soy sauce for dipping. Scatter microgreens or shiso leaves between rolls for color and sprinkle remaining sesame seeds lightly over the platter.

Serve immediately with chopsticks and additional condiments on the side. Leftover rolls keep wrapped in plastic in the refrigerator for up to 24 hours but are best eaten fresh.