Heart Attack Recipe

Cook short-grain sushi rice according to package instructions. While still warm, mix rice vinegar, sugar and kosher salt until dissolved and gently fold into rice. Let rice cool to near room temperature (cover with damp cloth to keep moist).

In a bowl combine the finely diced sushi-grade tuna, mayonnaise, Sriracha, soy sauce and sliced green onion. Taste and adjust heat with extra Sriracha if desired. Fold in the finely diced jalapeño (use less if you want milder heat). Chill briefly while assembling.

In a small bowl, beat the softened cream cheese with lime juice and a pinch of salt until smooth and spreadable. Transfer to a piping bag or keep a small spatula handy for spreading.

Place a nori sheet shiny-side down on a bamboo mat or clean work surface. Wet your hands and spread approx. 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice.

Spread a 1/4-inch (6 mm) layer of the cream cheese mixture in a strip across the center of the rice (lengthwise).

Top the cream cheese with a line of the spicy tuna mixture (about 1/4 of the filling per sheet) forming a compact log. If desired, press a thin slice or two of jalapeño on top of the tuna for extra heat.

Using the bamboo mat (or your fingers), roll the nori over the filling tightly to form a log, sealing the exposed nori edge with a little water. Use toothpicks to hold seams if needed. Repeat to make 4 rolls. Chill the rolls in the refrigerator 15–20 minutes to firm up for easier frying.

In a bowl, lightly beat the cold egg. Add the ice-cold sparkling water. In a separate bowl, whisk together the all-purpose flour, cornstarch and baking powder. Pour the wet into the dry and stir quickly with chopsticks or a fork — batter should be lumpy and cold. Do not overmix (some streaks of flour are fine). Keep the batter chilled in a bowl set over ice if your kitchen is warm.

Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Use a thermometer to verify temperature. Remove toothpicks from chilled rolls.

Working one at a time, dip each roll into the tempura batter to coat evenly. Let excess batter drip off briefly, then carefully lower the roll into the hot oil. Fry 2–3 minutes, turning as needed, until batter is golden and crisp. Do not overcrowd the pot.

Using a slotted spoon, transfer fried rolls to a wire rack or paper towel-lined tray to drain. Let rest 2–3 minutes to cool slightly.

With a very sharp, wet knife, slice each fried roll into 6–8 pieces (wipe blade between cuts). Arrange on a serving platter.

Garnish with sliced jalapeño and toasted sesame seeds. Serve immediately with soy sauce and pickled ginger on the side.