Birthday Recipe

Season rice

If you don't already have seasoned sushi rice: warm 3 cups cooked short-grain sushi rice slightly. Fold in 3 tablespoons sushi vinegar (or a mix of 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt) until rice is shiny. Let cool to near room temperature covered with a damp towel.

Cut the chilled cream cheese into long strips about 1/2 inch x 3 inches. Pick snow crab meat into small flakes and pat dry with paper towel. Julienne cucumber into matchsticks and thinly slice green onion. Keep these ready for assembly.

Heat vegetable oil in a deep pot to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a small bit of batter is dropped in and sink slowly.

In a bowl, gently whisk the cold egg into the cold sparkling water. In a separate bowl, sift together 1 cup flour, 1/4 cup cornstarch and 1/4 tsp baking powder. Add the dry ingredients to the liquid and stir lightly with chopsticks or a fork; do not overmix—small lumps are fine. Keep the batter very cold (set bowl over ice if warm).

Toss the crab flakes lightly with a teaspoon of flour (this helps the batter adhere). Working in small batches, dip small clusters of crab flakes into the batter, letting excess drip off, then carefully lower into hot oil. Fry until pale golden and crisp, about 30–60 seconds. Remove to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between 330–350°F. You want crisp, airy tempura pieces rather than heavy, dark ones.

Optionally, fry a couple of thin strips of nori or julienned vegetables for extra crunch/garnish.

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet shiny side down on the mat. With wet hands, spread about 1/2 cup of rice evenly over the nori leaving a 1-inch border at the top edge.

Across the center of the rice, place a row of cream cheese strips (2-3 per roll, depending on length), a line of cucumber julienne (about 2 tablespoons), 2 tablespoons of green onion, and a generous layer (about 1/3 cup) of the tempura-fried crab flakes. If you prefer the tempura outside (California-style), reverse assembly: place rice on plastic-wrapped mat, lay tempura pieces on rice, then roll with the nori inside.

Using the mat, roll the nori away from you, tucking the filling and pressing gently to form a tight cylinder. Seal the edge with a little water. Repeat to make 5–6 rolls or until ingredients are used.

If you want inside-out rolls (rice on the outside): place plastic wrap over the bamboo mat, spread a thin layer of rice onto the plastic, flip a sheet of nori onto the rice, then assemble filling on the nori and roll, lifting the plastic as you roll. Use a few sesame seeds pressed onto the rice if desired.

With a very sharp, lightly wet knife, cut each roll into 8 pieces. Wipe the knife between cuts to prevent sticking. Arrange on a platter.

Mix the mayonnaise and sriracha to make a spicy mayo (adjust heat to taste). Drizzle spicy mayo and unagi/sweet soy glaze over the top of the rolls. Sprinkle toasted sesame seeds and additional sliced green onion.

Serve with pickled ginger and wasabi on the side. Enjoy immediately so the tempura stays crisp.