Crunchy Spicy Tuna Roll* ** Recipe

Rinse the short-grain rice under cold water until the water runs nearly clear (3–5 rinses). Drain and place rice in a rice cooker or pot with 1.8 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then let rest covered 10 minutes off heat.

While rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until dissolved. Gently transfer hot cooked rice to a large shallow bowl. Drizzle the vinegar mixture over the rice and fold gently with a paddle or spatula to cool and coat (do not mash). Fan or let cool to near room temperature (20–25 minutes). Keep covered with a damp towel.

Make quick tempura bits

Optional: if you don't have pre-made tenkasu, make quick crunchy bits. Mix 1/2 cup all-purpose flour with 1/3 cup ice-cold sparkling water and a pinch of salt to make a loose batter. Heat 2 tbs neutral oil in a small pot to 350°F (175°C). Drop small spoonfuls of batter into oil; fry until pale-golden and crisp (about 30–60 seconds). Drain on paper towel and cool. Crumble to make approximately 3/4 cup of crunchy bits. Alternatively use store-bought tenkasu/crunch.

If using store-bought crunch, measure 3/4 cup and set aside.

Place diced sushi-grade tuna in a bowl. Add 2 tablespoons kewpie mayonnaise, 1 tablespoon sriracha (or togarashi-spiced chili paste), 1/2 teaspoon sesame oil, sliced green onion, toasted sesame seeds and 1/8 tsp kosher salt. Gently fold to combine so the tuna is evenly coated but still has texture. Taste and adjust heat or salt as desired. Chill while assembling.

Whisk together 3 tbs mayonnaise, 1.5 tbs sambal or sriracha, 1/2 tsp soy sauce, 1/2 tsp mirin (optional) and 1/2 tsp lemon juice until smooth. Transfer to a squeeze bottle or small piping bag for controlled drizzling. This is the spicy motoyaki-style mayo used as a topping.

Place a bamboo mat on your work surface and wrap with plastic wrap. Lay one nori sheet shiny side down on the mat. Wet your hands lightly with water to prevent rice sticking. Grab about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice to an even 1/4-inch thickness.

Sprinkle about 2 tablespoons of tempura crunch in a line across the rice near the bottom third (this will add internal crunch). Place a thin line of julienned cucumber (about 2 tablespoons) on top of the crunch. Spoon about 2 ounces of the spicy tuna mixture in a narrow line on top of the cucumber and crunch (adjust so the roll ends up evenly filled).

Lift the mat edge nearest you and carefully roll away from you, tucking the filling in as you go. Use gentle pressure from the mat to form a firm roll. Seal the far rice-free edge of the nori with a little water to close the roll. Repeat with remaining ingredients (should make about 3–4 rolls total; depends on rice and nori).

Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife clean between cuts and wet again if rice sticks. Arrange pieces on a serving plate.

Drizzle eel sauce over the rolls (about 1/2 tbs per piece total from the 2 tbs) and then pipe or drizzle the motoyaki spicy mayo on top in a decorative pattern. Lightly sprinkle each piece with a pinch of togarashi (approximately 1/8–1/4 tsp per roll total) to add heat and citrusy spice.

Scatter any remaining tempura crunch on top for extra texture. Serve immediately with pickled ginger and wasabi on the side.