Hurricane Matthew Roll Recipe

Prepare rice

If rice is not cooked, rinse 1 cup sushi rice until water runs clear and cook according to package (yields ~2 cups cooked). While warm, fold in 3 tbs rice vinegar seasoning (rice vinegar + sugar + salt) until evenly coated. Spread rice on a shallow tray to cool to room temperature, fanning to give shine.

Place bamboo mat on work surface and wrap with plastic wrap to prevent sticking. Lay one nori sheet shiny side down on the plastic-covered mat. With wet hands, spread about 0.5 cup of sushi rice in an even layer covering about 70% of the nori, leaving the top 1 inch of nori bare for sealing. Sprinkle a light pinch of toasted sesame seeds over the rice if desired.

Combine diced sushi-grade tuna (6 oz), 2 tbs mayonnaise, 1 tsp Sriracha, 1 tsp chili oil (optional), 1 tsp soy sauce, and 1 tbs finely sliced green onion in a bowl. Mix gently until uniformly coated. Taste and adjust heat/salt as needed. Chill briefly if needed until assembly.

Reserve about 1/3 of the spicy tuna mixture for topping the roll; the rest will be used inside the roll.

Prepare shrimp: pat 8 large shrimp dry, make 3 small shallow diagonal slits on the underside to prevent curling and lightly dust with 2 tsp cornstarch.

Make tempura batter: in a bowl combine 1 tbs all-purpose flour, 1 beaten cold egg, and 3 tbs ice-cold sparkling water. Stir very briefly—batter should be slightly lumpy and cold for a light, crisp crust. Do not overmix.

Heat vegetable oil in a deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter; it should sizzle and float. Dip each dredged shrimp into batter, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Work in batches to avoid crowding. Drain on a wire rack or paper towel and sprinkle with 1 tsp salt while hot. Let cool slightly.

In a small bowl, combine 6 oz flaked crab, 2 tbs mayonnaise, 1 tsp masago or tobiko (optional), 1 tsp lemon juice, 1 tsp finely sliced green onion, and 0.25 tsp salt. Mix gently to maintain flaky texture. Refrigerate until ready to top rolls.

Make spicy sauce: in a small bowl combine 3 tbs Japanese mayonnaise, 1 tsp Sriracha, and 1 tsp chili garlic sauce (optional). Mix until smooth. Transfer half into a squeeze bottle for drizzling and reserve the rest for finishing if you want extra.

Make wasabi mayo: in a separate small bowl whisk 2 tbs Japanese mayonnaise with 1 tsp wasabi paste (adjust to taste) and 1 tsp water to thin to drizzling consistency. Taste and adjust wasabi level. Put into a small squeeze bottle or piping bag.

To assemble the inside-out roll: With rice on the nori as prepared (rice side up), flip the nori so rice faces down on the plastic-wrapped mat (nori side up). Lightly moisten the exposed edge of the nori to help seal.

Layer inside fillings: near the bottom third of the nori (closest to you), place 2–3 pieces of shrimp tempura lengthwise (tails can extend slightly past the edge), then spoon ~2 tbs of the remaining spicy tuna (not the reserved topping) on top of the shrimp in a thin line. Optional: add a thin strip of avocado inside if you like extra creaminess (use part of the sliced avocado).

Roll tightly: lift the mat edge nearest you and begin rolling away from you, using the mat to form a tight cylinder, tucking fillings in as you roll. Press gently but firmly to shape. Once rolled, give the roll a gentle squeeze with the mat to compact and shape it. Repeat to make 3–4 rolls total (depending on nori count).

Slice rolls: with a very sharp knife moistened with water, slice each roll into 8 equal pieces. Clean the knife between cuts for clean slices.

Top the sliced roll pieces: place a small spoonful (about 1 tbs) of crab salad on top of each piece. Fan thin slices of avocado over the crab, then place a thin slice of sushi-grade tuna atop or alongside the avocado. Spoon about 1 tsp of the reserved spicy tuna on some pieces for extra heat as desired.

Finish with sauces and garnish: drizzle spicy sauce over each piece (about 0.5 tsp each) and then a thinner drizzle of wasabi mayo (about 0.25 tsp). Sprinkle toasted sesame seeds and a tiny pinch of masago (if available). Serve immediately with soy sauce, pickled ginger, and additional wasabi on the side.