Creekside Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain and combine with 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker directions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered 10 minutes off heat.

Season rice

While rice cooks, heat 4 tbs rice vinegar, 2 tbs sugar and 1 tsp fine sea salt in a small saucepan just until sugar dissolves. Transfer cooked rice to a wide nonreactive bowl, evenly drizzle the vinegar mixture over rice and gently cut/fan to cool to near room temperature (use a paddle or spatula). Keep covered with a damp towel until assembly.

Prepare nori

Have 6 full-size nori sheets ready on a slightly damp bamboo rolling mat or clean surface. Keep a small bowl of water nearby to wet your fingers when shaping rice.

Prepare shrimp

Pat 12 large shrimp dry, make three shallow diagonal cuts along the belly to help straighten them. Lightly dust shrimp with 2 tsp cornstarch and a pinch of 1 tsp salt to help batter adhere; set aside chilled.

Make batter

Combine 1 cup tempura flour with 1 cup ice-cold sparkling water and a few small ice cubes in a bowl. Stir very lightly — batter should be lumpy and cold. Do not overmix (small streaks of flour are okay). Keep bowl over a bed of ice if possible.

Fry shrimp

Heat neutral oil in a deep pot to 350°F (175°C). Working in batches, dip shrimp into batter, let excess drip off, and fry until golden and crisp, about 2–3 minutes. Remove to a wire rack over a tray to drain. Keep warm at low oven temperature (200°F/95°C) if making ahead.

Mix spicy tuna

In a bowl, combine 8 oz finely diced sushi-grade tuna with 2 tbs Japanese mayonnaise, 1 tsp sriracha, 1 tsp gochujang (optional), 0.5 tsp toasted sesame oil, 1 tbs thinly sliced scallion, 1 tsp sesame seeds and 0.25 tsp kosher salt. Taste and adjust heat or salt. Keep chilled until assembly.

Slice avocado & wagyu prep

Thinly slice 2 avocados and set aside overlapping on a plate. Using a very sharp knife, thinly slice 4 oz A5 wagyu into paper-thin pieces. Keep wagyu chilled until final plating; it will be placed on top raw (or lightly seared if preferred).

Assemble rolls

Place a nori sheet shiny side down. Wet hands and spread about 3/4 cup seasoned sushi rice in an even layer, leaving a 1-inch strip at the top uncovered. Flip the nori so rice faces down (inside-out roll). On the rice-side nori, arrange 2–3 tempura shrimp lengthwise, add a few slices of avocado and 2–3 tbs spicy tuna. Roll tightly with a bamboo mat, pressing to seal the seam with a little water on the bare nori edge. Repeat to make 6 rolls, then cut each roll into 8 pieces with a very sharp wet knife.

Top with wagyu and sauces

Place one thin slice of A5 wagyu on top of each sushi piece. If you prefer the wagyu warmed, briefly torch each slice for 1–2 seconds until just warmed but still rare. Drizzle eel sauce (approximately 6 tbs total, about 1 tbs per 2–3 pieces) across the rolls. Lightly drizzle 1 tsp white truffle oil evenly over the platter for aroma.

Finish and garnish

Sprinkle edible gold flakes sparingly across the wagyu-topped pieces (a little goes a long way). Garnish with microgreens or chives. Serve immediately with soy sauce and wasabi mayonnaise on the side.