Crazy Boy Roll Recipe

Rinse the sushi rice under cold running water until the water runs mostly clear. Drain and combine with 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, cover and simmer 15 minutes, then remove from heat and rest 10 minutes covered.

While rice cooks, heat rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool slightly.

Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a spatula, fanning the rice if possible to cool slightly and achieve a glossy texture. Cover with a damp towel and keep at room temperature until assembly.

In a bowl, shred the imitation or cooked crab into bite-sized pieces. Add 3 tablespoons of the spicy mayo (see next section for making spicy mayo), the sliced green onions and the masago/tobiko if using. Mix gently until combined and set aside.

Make the spicy mayo by combining 1/2 cup mayonnaise, 2 tsp sriracha and 1 tsp chili garlic sauce (if using). Taste and adjust heat to preference. Reserve about 3 tablespoons to mix into the crab and keep remaining mayo for drizzling.

If using store-bought eel sauce, have it at room temperature. If making a quick homemade eel sauce, combine 1/2 cup soy sauce, 1/2 cup mirin and 1/4 cup sugar in a small saucepan, simmer gently until thickened to a syrupy consistency (10–12 minutes), then cool. Use 6 tablespoons for drizzling.

Prepare your work station: bamboo mat wrapped in plastic wrap, a bowl of water with a splash of rice vinegar for wetting hands, and the nori, rice, filling components and panko/batter ready.

Place one nori sheet on the bamboo mat, shiny side down. With wet hands, spread about 3/4 cup sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Flip the nori so the rice side faces down on the plastic-wrapped mat (this makes an inside-out roll with rice outside). Lightly press the rice and sprinkle a thin layer of panko over the rice to help the batter adhere (optional).

Working near the edge closest to you, place a line of cucumber julienne and 3–4 slices of avocado across the nori. Add a line (about 2–3 tablespoons) of the prepared spicy crab on top of the vegetables.

Use the bamboo mat to roll the nori into a tight cylinder, sealing the exposed edge with a little water. Press gently to form a compact roll. Repeat to make 3–4 rolls depending on thickness desired.

Make a light batter by whisking 1/2 cup all-purpose flour, 1 beaten egg and 1/2 cup cold water until just combined. The batter should be slightly thicker than tempura batter so it clings to the roll.

Cut each roll into 6–8 even pieces with a sharp wet knife. Dust each piece lightly with flour, then dip each piece into the batter, letting excess drip off, and immediately coat in panko breadcrumbs to fully cover.

Heat oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the battered roll pieces in small batches for 1.5–2.5 minutes until golden brown and crisp, turning as needed. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.

Arrange the fried roll pieces on a serving plate. Drizzle spicy mayo and eel sauce over the top in a decorative pattern (use piping bag or squeeze bottles for control).

Sprinkle toasted sesame seeds over the rolls and, if desired, a pinch more masago. Serve immediately with pickled ginger and wasabi on the side.