T - Shrimp Tempura & Spicy Tuna Recipe

Rinse the sushi rice under cold water until the water runs clear (about 6–8 rinses) to remove excess starch.

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Let rest 30 minutes if time allows, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let steam 10 minutes with lid on.

While rice cooks, combine rice vinegar, sugar and salt in a small bowl; stir until sugar dissolves.

Transfer hot rice to a large shallow bowl. Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula until evenly seasoned. Fan the rice as you fold to cool it to room temperature. Keep covered with damp cloth until assembly.

Prep shrimp: make 3 small shallow cuts along inner curve of each shrimp to prevent curling. Pat dry with paper towels.

Lightly dust each shrimp with ½ cup all-purpose flour mixed with 2 tbsp cornstarch and 1 tsp salt. Shake off excess.

Make tempura batter: place tempura mix in a chilled bowl, add 1 cup ice-cold sparkling water and a handful of ice to keep very cold. Stir lightly with chopsticks or fork once or twice — do not overmix; small lumps are fine.

Heat vegetable oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Working in batches, dip floured shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until pale golden and crisp. Do not overcrowd the pot.

Remove shrimp with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining shrimp.

Place finely diced bluefin tuna in a chilled bowl. Add 2 tbsp Japanese mayonnaise, 1 tsp sriracha, ½ tsp sesame oil, ½ tbsp finely chopped scallion, ½ tsp toasted sesame seeds and ½ tsp soy sauce.

Gently fold to combine, keeping the mixture slightly chunky (do not overmix into a paste). Taste and adjust heat or salt as needed. Keep chilled until ready to assemble.

Whisk together 3 tbsp Japanese mayonnaise, 1.5 tsp sriracha, 1 tsp yuzu juice, ½ tsp minced garlic and 0.25 tsp toasted sesame oil until smooth. Season with ¼ tsp salt. Adjust acidity or heat to taste.

Transfer to a squeeze bottle or piping bag for neat assembly.

Prepare workstation: place a bamboo sushi rolling mat on a clean surface and keep a small bowl of water nearby to wet your hands (prevents rice from sticking). Cut each nori sheet in half for smaller rolls, or use full sheets for larger rolls. This recipe yields about 4 medium rolls (serves 4).

Option A — Maki-style Roll (inside: tempura shrimp + avocado, topped with spicy tuna)

Place a sheet of nori (shiny side down) on the mat. Wet hands and spread about 3/4 cup sushi rice evenly over nori leaving a 1" strip at the top edge uncovered. Arrange 3 tempura shrimp lengthwise along the center and place 3 avocado strips alongside.

Using the mat, roll firmly but gently to form the roll, sealing the top edge with a little water. Slice each roll into 6–8 pieces with a very sharp wet knife, wiping blade between cuts.

Top each slice with a small spoonful (about 1 tsp) of spicy tuna and a dot of spicy aioli. Finish with ½ tsp yuzu tobiko per piece and a light sprinkle of black sesame seeds. Serve with pickled ginger, wasabi and soy sauce.

Option B — Inside-Out Roll (uramaki) with spicy tuna on top

Place nori on mat, spread rice directly on the nori (for uramaki, place plastic wrap over mat to help invert), add tempura shrimp and avocado in center, roll so rice is on the outside. Press a thin layer of rice on top of the roll, slice into pieces. Gently mound spicy tuna on top of each piece, add spicy aioli and yuzu tobiko as above.

Serve immediately so tempura stays crisp. Leftover rice can be refrigerated up to 24 hours; raw tuna should be consumed the same day.