Mermaid Roll Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear 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, then reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

While rice cooks, stir together rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer hot rice to a large shallow bowl (a hangiri if available). Gently fold in vinegar mixture with a wooden paddle or spatula, fanning the rice to cool it quickly and create a glossy texture. Allow rice to come to room temperature (20–30 minutes).

Pat shrimp dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up a breading station: one shallow bowl with flour, one bowl with the beaten egg, and one with panko breadcrumbs.

Dredge each shrimp in flour (shake off excess), dip in beaten egg, then press into panko to fully coat. Repeat for all shrimp.

Heat neutral oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or shimmers. Fry shrimp in batches so they don’t crowd the pan, 1.5–2 minutes per side, until golden and cooked through. Transfer to a paper towel–lined plate to drain. Keep warm.

Combine the finely diced sushi-grade tuna, 2 tbs mayonnaise, 1 tsp Sriracha, 1/2 tsp sesame oil, 1 tbsp thinly sliced scallions, and 1 tsp toasted sesame seeds in a bowl. Mix gently until evenly coated. Taste and adjust heat or seasoning as needed. Keep chilled until assembly.

Prepare your rolling station: bamboo mat wrapped in plastic wrap, a small bowl of water for wetting hands, and the prepared sushi rice, shrimp katsu, cucumber strips, and avocado slices at hand.

Place one nori sheet shiny-side down on the plastic-wrapped bamboo mat. With wet hands, grab about 3/4 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch strip bare at the top edge to seal.

Lay 3 shrimp katsu pieces in a row across the rice about 1 inch from the bottom edge. Add a few cucumber strips and 2–3 avocado slices alongside the shrimp.

Begin rolling by lifting the near edge of the mat and rolling tightly away from you, pressing gently to form a compact roll. Use the bare nori edge to seal the roll; moisten with a little water if needed.

Repeat to make 4 rolls (using 3 shrimp each). Trim each roll into 6–8 pieces with a very sharp, wet knife for clean cuts.

Place about 1.5–2 tablespoons of the spicy tuna atop each cut roll piece (use a spoon or small scoop to mound it neatly).

Drizzle unagi sauce over the tops of the rolls (about 3/4 tsp per piece).

Garnish with thinly sliced green onions (scallions) and a light sprinkle of extra toasted sesame seeds if desired.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side.