Rinse sushi rice under cold water until the water runs clear. Combine with water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine. Allow it to cool to room temperature.

Prepare Tempura Shrimp

Make Tempura Batter

In a bowl, combine tempura batter mix and cold water. Stir until just combined, do not overmix.

Fry Shrimp

Heat vegetable oil in a deep pan. Dip shrimp in the batter and fry until golden brown and crispy. Drain on paper towels.

Mix Spicy Tuna

Combine Ingredients

In a bowl, combine diced tuna, Sriracha, mayonnaise, green onions, and sesame oil. Mix well and set aside.

Prepare Baked Crab Mix

Mix Ingredients

In a bowl, combine shredded crab meat, softened cream cheese, mayonnaise, green onions, and Sriracha. Mix until well blended.

Bake

Preheat oven to 350°F (175°C). Transfer the crab mix to a small baking dish and bake for 15-20 minutes until heated through.

Assemble the Roll

Lay Nori

Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top.

Add Fillings

In the center, layer tempura shrimp, spicy tuna mix, avocado slices, and baked crab mix.

Roll Sushi

Using the mat, carefully roll the sushi away from you, pressing gently to shape it. Seal the edge with a little water.

Torching and Serving

Torch the Toppings

Top the roll with thin slices of salmon and hamachi. Use a kitchen torch to lightly sear the fish until just cooked.

Garnish

Drizzle with soy sauce and sprinkle with sesame seeds. Serve with wasabi and pickled ginger on the side.