Spicy Crab Salad Roll Recipe

In a medium bowl, gently combine the crab meat and diced tuna so the pieces remain chunky but evenly distributed.

Add the thinly sliced scallions, 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently fold to incorporate.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs Sriracha, 1/2 tsp toasted sesame oil and 1 tsp rice vinegar until smooth. Taste and adjust heat by adding more Sriracha if desired.

Reserve 1 to 1 1/2 tbs of the spicy mayo for drizzling atop the finished roll. Add the remaining spicy mayo to the seafood mixture and gently fold until evenly coated; do not overmix.

Warm the eel sauce slightly (microwave 5–8 seconds or gently in a small saucepan) so it is pourable for drizzling.

Heat 2 cups neutral oil in a deep skillet or pot to 350°F (175°C).

Prepare the tempura batter: in a chilled bowl combine 3/4 cup tempura batter mix with 1/2 cup ice-cold sparkling water. Stir briefly with a fork — batter should be lumpy (do not overmix).

Coat the shrimp or vegetables in a light dusting of flour (optional), dip into batter and carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes for shrimp (longer for thicker veg). Work in batches to avoid crowding.

Remove tempura to a wire rack or paper towel-lined tray and season lightly with salt. Keep warm in a low oven (200°F/95°C) if making ahead.

If using pre-cooked tempura, reheat briefly in a hot oven (375°F/190°C) for 5 minutes to regain crispness.

Place a bamboo mat on a work surface and lay a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

Wet your hands to prevent rice sticking. Spread about 1/2 cup of seasoned sushi rice in an even layer over the nori leaving a 1-inch strip at the top edge uncovered.

Sprinkle a few toasted sesame seeds over the rice. Flip the nori/rice so the rice faces down on the plastic or mat (so the seam will be on the bottom).

Along the center of the exposed nori (now facing up), arrange a line of the spicy crab-tuna mixture (about 1/4 of the mixture per roll), place 2 tempura shrimp (or tempura vegetables) in a row, then add a few thin avocado slices, cucumber strips, and a small handful of microgreens or shredded lettuce.

Starting at the edge nearest you, use the mat to roll the nori over the fillings, applying gentle but firm pressure to shape the roll. Continue rolling to the exposed 1-inch strip and moisten the strip lightly with water to seal.

Repeat to make 3 more rolls (or until ingredients are used).

Using a very sharp knife moistened with water, slice each roll into 8 pieces. Clean the knife between slices for a cleaner cut.

Arrange the pieces on a platter. Drizzle eel sauce over the rolls and dot or thinly drizzle the reserved spicy mayo on top. Optionally sprinkle additional chopped scallions and toasted sesame seeds.

Serve immediately with pickled ginger, wasabi and soy sauce on the side.