Tekken Roll Recipe

Season rice

If rice is not already cooked, cook short-grain sushi rice according to package instructions to yield about 3 cups cooked. While still warm, gently fold in the rice vinegar seasoning (4 tbsp) until evenly coated. Spread rice in a shallow tray to cool to near room temperature, fanning while folding to give a glossy finish.

Julienne cucumber: Cut the cucumber lengthwise, remove seeds with a spoon, then slice into long thin matchsticks about 1/8 inch wide. Keep refrigerated until assembly.

Prepare scallions: Thinly slice the green parts on a bias and set aside for topping.

Heat oil: Pour vegetable oil into a deep pot or fryer to a depth of 3–4 inches and heat to 350–375°F (175–190°C). Use a thermometer to maintain temperature.

Make batter: In a bowl, combine the tempura batter mix and cold sparkling water. Stir lightly — batter should be lumpy and cold; do not overmix.

Coat and fry crabs: Pat softshell crabs dry. Dredge lightly in a little flour if desired, then dip into the tempura batter, allowing excess to drip off. Fry 1–2 crabs at a time (do not overcrowd) for 2–3 minutes until crisp and pale golden. Remove to a wire rack or paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) if making ahead. One crab can supply a roll (cut into halves) — for 4 rolls fry 4 crabs.

Dice tuna: Trim and pat the sushi-grade tuna dry, then dice into small 1/4-inch cubes and keep chilled.

Season tuna: In a small bowl combine diced tuna with 1 tsp soy sauce and 1 tsp sesame oil. Mix gently and refrigerate until assembly.

Make wasabi mayo: In a small bowl mix 4 tbsp light mayonnaise with 1 tsp wasabi paste. Taste and adjust heat by adding more wasabi paste 'to taste' if desired. Transfer to a squeeze bottle or piping bag for neat application.

Prepare rolling station: Place a bamboo sushi mat on a work surface and cover it with plastic wrap. Have a small bowl of water (with a splash of rice vinegar, optional) to wet your fingers to prevent sticking.

Place nori: Put one nori sheet shiny side down on the plastic-covered mat.

Spread rice: Wet your hands and take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2-inch strip at the far edge uncovered. Press rice gently to an even 1/4-inch thickness.

Add fillings: Lay 1/4 to 1/2 of the julienned cucumber lengthwise across the rice about 1 inch from the near edge. Place one tempura fried softshell crab (or half crab, depending on size) on top of the cucumber with legs tucked in so roll will form evenly.

Roll: Lift the near edge of the mat and roll firmly but gently away from you to form a tight cylinder, tucking the crab and cucumber as you go. Press the mat to shape the roll and seal the far edge of the nori with a moistened finger.

Repeat: Make 3 more rolls with remaining ingredients (yield 4 rolls total).

Slice rolls: Using a very sharp, slightly wet knife, trim the ends of each roll and slice each roll into 8 equal pieces (wipe the knife between cuts).

Top with chopped tuna: Spoon or place about 1.5 oz (roughly 2 tbsp) of the seasoned diced tuna on top of each slice, pressing gently so it adheres.

Drizzle sauces: Using the wasabi mayo in a squeeze bottle, pipe a thin line or dots of wasabi mayo over each topped piece. Drizzle eel sauce over each piece in a contrasting pattern (about 1 tsp eel sauce per piece total).

Garnish: Sprinkle sliced scallions and a pinch of toasted sesame seeds over each piece. Serve with pickled ginger and a small dollop of extra wasabi on the side.

Serve immediately so the tempura remains crisp.