Chef Special Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (3–4 rinses) to remove excess starch.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Meanwhile, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

Transfer cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden spatula or rice paddle while fanning to cool slightly until glossy. Cover with a damp towel and keep at room temperature (do not refrigerate) while you prepare fillings.

In a bowl, mix chopped crab with 2 tablespoons Japanese mayo and 1 teaspoon sriracha. Taste and adjust spiciness. Set aside.

Cut the cream cheese into long batons approx. 1/2-inch x 1/2-inch x 3-inch (or slice into long strips) so it will roll evenly.

Peel, pit and slice the avocado into long thin slices for filling and garnish. Toss lightly with a tiny squeeze of lemon if desired to prevent browning.

Lay a bamboo mat on plastic wrap. Place one nori sheet shiny-side down on the mat.

With wet hands, spread about 1/2 cup sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Press rice gently but firmly; sprinkle a few toasted sesame seeds across the rice.

Flip the nori so rice is down on the mat and the nori side is facing up (this produces an inside-out roll after frying).

Near the edge closest to you, place a line of the spicy crab mixture (about 2 tablespoons), one or two strips of cream cheese, and 3–4 slices of avocado across the nori.

Using the mat, roll the nori tightly away from you, compressing gently to form a firm cylinder. Seal the far edge with a little water.

Repeat to make 3 more rolls (total 4 rolls). Wrap each roll in plastic wrap and refrigerate 15–20 minutes to firm up (this helps when battering).

Prepare batter: whisk together 1 cup flour and 1/4 cup cornstarch in a bowl. In a separate small bowl beat the egg, then add cold sparkling water and whisk briefly. Combine wet into dry just until mixed; small lumps are fine. Keep batter cold (place bowl over ice if warm).

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

Remove one roll from fridge and unwrap. Cut each roll into 6–8 even pieces (bite-size) using a sharp wet knife. Pat pieces lightly to remove excess moisture.

Optional: for extra crunch, roll each piece in panko before battering. Otherwise, dip each piece into the cold batter to coat completely, letting excess drip off.

Carefully lower battered pieces into hot oil in batches (do not overcrowd). Fry 1.5–2.5 minutes until golden and crisp, turning once. If using panko, fry until deeply golden.

Remove with a slotted spoon and drain on a rack or paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.

Arrange fried pieces on a serving platter or plate in a line or circular pattern.

Drizzle spicy mayonnaise over the pieces in a thin zigzag (use a squeeze bottle or spoon). Drizzle eel sauce on top or around the plate for contrast.

Garnish with thinly sliced green onion, a sprinkle of toasted sesame seeds, pickled ginger and a small dollop of wasabi on the side.

Serve immediately while hot and crunchy with extra spicy mayo and eel sauce on the side.