Bahia Recipe

Rinse the sushi rice under cold water until the runoff is nearly clear (about 4–6 rinses) to remove excess starch.

Combine the rinsed rice and 360 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

While the rice cooks, whisk together rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice as you mix to cool it to body temperature. Cover with a damp towel and keep at room temperature until assembly.

Pat shrimp dry, make 3 shallow slits on the underside of each shrimp and gently press to straighten. Lightly season with 1/4 tsp of the fine salt.

In a bowl, combine the all-purpose flour and rice flour. Add several ice cubes to the cold sparkling water to keep it very cold; pour 200 ml of the cold sparkling water over the flour mix and stir very lightly with chopsticks or a fork—do not overmix; small lumps are fine. Keep batter chilled over a bowl of ice if possible.

Heat neutral oil in a deep pot to 180°C (350°F). If you don't have a thermometer, test with a drop of batter: it should sizzle and float immediately.

Working in batches, dip each prepared shrimp into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined tray and sprinkle with remaining fine salt. Keep warm in a low oven (about 90°C/200°F) while you finish other components.

Whisk together aji panca paste, mayonnaise, lime juice, soy sauce and honey until smooth. Thin with up to 1 tsp water to reach a soft piping consistency. Taste and adjust: add more aji panca for heat or more lime for brightness.

Prepare tuna: trim and slice the sushi-grade tuna into 1/4-inch (6 mm) cubes for a tartare-style topping, or into thin 1/8-inch (3 mm) sashimi slices if you prefer. Lightly season cubes with a small pinch of salt and 1/2 tsp soy sauce and gently toss.

Prepare crab: if using fresh jumbo lump, pick through for shells and shred lightly. If using imitation, flake into bite-sized pieces. Toss crab with a scant 1 tsp of the aji panca sauce to bind lightly (reserve remaining sauce for topping).

Slice the avocado in half, remove pit, peel and thinly slice lengthwise. Keep slices together and brush very lightly with lime or a drop of soy to prevent browning.

Lay out a bamboo mat and place a sheet of plastic wrap on it (optional). Place a nori sheet shiny-side down. With wet hands, spread approximately 1/2 cup of sushi rice evenly over the nori leaving a 1-inch (2 cm) strip at the top free of rice. Press rice gently but firmly.

On the center of the rice, arrange two tempura shrimp lengthwise (tails toward one edge), a line of crab meat, and a line of avocado slices. If making inside-out rolls (uramaki), place fillings on rice; for hosomaki, place rice on nori and add small amount of fillings.

Using the mat, roll the nori tightly over the fillings, pressing to shape a cylinder. Wet the top strip of nori to seal. Repeat to make 3–4 rolls (depending on width) to use all ingredients. Alternatively assemble as a bowl or nigiri-style with tuna and crab on top of rice—see plating notes below.

When rolls are formed, brush a thin line of remaining aji panca sauce across the top and place sliced tuna (either cubes or slices) on top of each roll segment as a topping. Drizzle additional sauce and place one tempura shrimp piece across the top (or slice shrimp and arrange).

Using a sharp wet knife, cut each roll into 6–8 pieces, wiping the knife between cuts. Arrange pieces on a platter.

Spoon a small dollop of the spicy aji panca sauce on each piece or lightly drizzle across the platter. Garnish with toasted sesame seeds and finely sliced scallions.

Serve immediately with soy sauce, wasabi and pickled ginger. If you prepared extra tempura shrimp, serve atop pieces for dramatic presentation. Consume within 1 hour for best texture.