Fire Roll Recipe

Rinse and Cook

Rinse 2 cups short-grain sushi rice under cold water until the water runs clear to remove excess starch. Drain and place rice in a medium saucepan with 2.2 cups water. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While rice rests, combine 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon fine sea salt in a small bowl, stirring until dissolved. Transfer rice to a large shallow bowl or wooden hangiri. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula, fanning to cool quickly. Cover with a damp towel and keep at room temperature until ready to assemble.

Make Spicy Sauce

In a small bowl combine 4 tablespoons mayonnaise, 2 teaspoons Sriracha, 1 teaspoon gochujang and 1/2 teaspoon smoked paprika. Mix until smooth and adjust heat by adding more Sriracha if desired. Transfer half to a squeeze bottle or small piping bag for drizzling; reserve the rest for mixing with crab if desired.

Prepare Fillings

Shred 6 oz crab and toss with 1–2 tablespoons of the prepared spicy sauce (optional) to coat lightly. Slice 1 avocado and thinly slice 2 scallions and 8 oz sushi-grade tuna into long strips. Julienne 1/2 cucumber. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes; set aside.

Assemble Rolls

Place a bamboo sushi mat on a clean surface and lay plastic wrap over it. Place one nori sheet shiny-side down on the mat. With wet hands, spread a thin, even layer of seasoned rice over the nori leaving a 1-inch border at the top edge. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice is down and nori is up (rice-on-out roll). Near the bottom edge, arrange a strip of tuna, some dressed crab, a slice of avocado, and a few cucumber julienne. Add a thin line of spicy sauce.

Roll & Seal

Using the bamboo mat, roll the nori tightly away from you, applying gentle pressure to form a firm cylinder. Seal the edge with a little water. Repeat to make 3 more rolls.

Bread the Rolls (optional — Fire Roll with crunchy exterior)

If you want a fried crunchy Fire Roll: working one roll at a time, brush or spoon a thin layer of remaining spicy sauce over the rice exterior. Lightly dredge the roll in 1/2 cup flour, dip in the beaten egg, then press into 1 cup panko breadcrumbs until evenly coated. Repeat for remaining rolls.

Fry Rolls

In a heavy skillet or deep pan, heat 1 cup neutral oil over medium-high heat until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry breaded rolls in batches, seam-side down first, turning carefully, until golden brown and crisp, about 2–3 minutes per side. Transfer to a wire rack or paper towels to drain.

Slice and Finish

Using a very sharp knife dipped in water, slice each roll into 6–8 pieces (depending on roll diameter), wiping the knife between cuts for clean slices. Arrange on a platter, drizzle with remaining spicy sauce, and sprinkle toasted sesame seeds and thinly sliced scallions. Serve immediately with soy sauce, pickled ginger and wasabi on the side.