Caterpillar Roll Recipe

Rinse the rice under cold water until the water runs almost clear (about 3–4 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; let rest covered 10 minutes off heat.

While rice cooks, warm rice vinegar slightly and dissolve sugar and salt into it. Gently fold the seasoning into the cooked rice with a wooden paddle or spatula using cutting and folding motions. Fan or let cool to slightly warm (body temperature). Keep covered with a damp towel to prevent drying.

Prepare shrimp: devein and butterfly shrimp along the belly, leaving tails intact. Lightly score or press to straighten.

Heat vegetable oil in a deep pot to 350°F (175°C).

Make batter: beat the cold egg and mix with cold sparkling water. Add to flour and cornstarch mixture and stir lightly; batter should be lumpy and cold (do not overmix).

Dust shrimp with a little flour, dip into batter, and fry 2–3 minutes until golden and crisp. Drain on paper towels. Season lightly with 1/4 tsp salt while hot. Allow to cool slightly before using in roll.

Cut avocado in half, remove pit, scoop flesh and slice lengthwise into 6–8 thin slices. Toss slices with 1/2 tsp toasted sesame oil to prevent browning and add flavor.

Mix interior sauce: combine 2 tbs Japanese mayonnaise and 1 tsp sriracha. This will lightly dress the shrimp/inside ingredients.

Place a bamboo mat on a work surface and place plastic wrap over it. Put one sheet of nori, shiny side down, on the mat. With wet hands, spread about 3/4 cup seasoned sushi rice in an even layer over the nori, leaving a 1/2-inch strip along the far edge free of rice.

Flip the nori so rice side is up (inside-out or uramaki style). Place 3 tempura shrimp in a line near the edge closest to you (tails extending slightly past the edge). Brush a little of the mayonnaise-sriracha on the shrimp. Lay a few avocado slices on top of the shrimp.

Using the mat, roll the nori tightly away from you, tucking the filling, and compress gently to form a cylinder. Seal the edge with a little water. Repeat with the second nori sheet to make two rolls.

Prepare spicy tuna: finely dice the sushi-grade tuna. In a bowl combine tuna, 2 tbs Japanese mayonnaise, 1.5 tbs sriracha, 0.5 tsp sesame oil, masago (if using), and 1/8 tsp salt. Taste and adjust heat/salt as desired. Chill briefly if needed.

Slice each roll in half lengthwise so you have a rice exterior and exposed nori interior, then place the roll seam-side down. Using a sharp wet knife, cut each roll into 8 equal pieces (cleaning the knife between cuts for clean slices).

Using a spoon or small spatula, mound a generous portion (about 1 tablespoon) of spicy tuna on top of each sushi piece, forming an even layer that covers the rice.

Make wasabi cream: mix 1/2 tsp wasabi paste with 2 tbs heavy cream until smooth; adjust to taste (can thin with a few drops of water if too thick). Transfer to a squeeze bottle or small piping bag.

If you don't have pre-made sriracha mayonnaise, combine 2 tbs Japanese mayonnaise with 1 tbs sriracha to make sriracha mayo; place in squeeze bottle.

Drizzle eel sauce in a thin zigzag across each piece. Add small dots or thin lines of wasabi cream and sriracha mayonnaise on top of the spicy tuna for contrast.

Garnish each piece with a few black sesame seeds and a tiny pinch of masago if you like. Add microgreens or thinly sliced scallions on top or to the side. Serve with soy sauce and pickled ginger.