Shark Bait Roll Recipe

Season rice

If sushi rice is not yet prepared: cook short-grain rice and season with warmed sushi vinegar (rice vinegar, sugar, salt) until you have 3 cups cooked, then let cool to warm. Spread in a shallow bowl to cool faster.

Slice fillings

Halve and pit the avocado, slice into 6 long thin slices. Peel and seed the cucumber; cut into 6 long thin strips. Cut the mango into 6 long strips. Cut cream cheese into 12 thin matchsticks (about 1/4" x 1/4" x 3" each). Pat cod fillets dry and cut into 12 strips about 3-4" long and 1/2" thick.

Prepare batter

In a bowl, lightly beat the cold egg, add the ice-cold sparkling water. In a separate bowl combine 3 tbs flour, 2 tbs cornstarch and 1/8-1/4 tsp salt. Just before frying, fold the dry mix into the wet mixture with a few quick stirs — do not overmix; batter should be lumpy and very cold.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 2–3 inches (or use a deep fryer). Heat to 350-360°F (175-182°C).

Fry cod

Lightly dust cod strips with a teaspoon of flour, dip into tempura batter to coat, then carefully lower into hot oil in batches (do not overcrowd). Fry 2–3 minutes until golden and just cooked through. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (about 200°F/90°C) if making ahead.

Prepare mat and rice

Place bamboo mat on work surface and cover with plastic wrap. Place one nori sheet shiny-side down on the mat. Wet your hands lightly to prevent rice sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1" (2.5 cm) clean strip along the far edge. Pat rice gently to an even thickness.

Layer fillings

About 1" (2.5 cm) from the near edge, arrange two tempura cod strips lengthwise, one avocado slice, one cucumber strip, one mango strip, and two cream cheese matchsticks per roll. Add a small pinch (about 1/2 tsp) of tobiko on top of the cream cheese or along the fish.

Roll

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in and applying even pressure to form a firm cylinder. Roll until the exposed nori edge seals the roll. Squeeze gently along the seam with the mat to set the shape.

Top and finish

Option A — Inside-out finish: If you prefer inside-out (rice on the outside), before placing rice on nori lay a piece of plastic wrap on the mat, place rice on plastic, flip nori onto rice then continue assembly so rice ends up outside. For the classic finish in this recipe, sprinkle a thin layer (about 1/2 tsp) of tobiko along the top of the roll and press lightly.

Slice rolls

Using a very sharp knife moistened with water, slice each roll into 6 equal pieces. Wipe and wet the knife between cuts to keep slices clean and even.

Make tropical sauce (if not using store-bought)

Warm 2 tbsp mango puree and 2 tbsp pineapple juice in a small pan, add 1 tsp sugar and 1/4 tsp lemon juice, simmer 1–2 minutes until slightly thickened; cool slightly. Combine with 1 tbsp mayonnaise for a creamier tropical sauce if desired.

Plate and dress

Arrange 6 slices per roll on a serving plate. Drizzle about 2/3 tablespoon (approx. 1 tsp) eel sauce over each slice and 2/3 tablespoon tropical sauce in a secondary thin line or dots. Optionally add a tiny dot of mayo and a pinch of tobiko atop each piece for garnish. Serve with soy sauce, pickled ginger and wasabi on the side.

Serve immediately for best texture: tempura crispness and fresh produce. Leftovers: keep uncut rolls wrapped tightly in plastic in the refrigerator up to 24 hours. Note that tempura will soften over time and rice will firm up.