Shrimp Tempura & Spicy Tuna Roll


  • 3 quarts vegetable oil
  • 9 spears pencil asparagus, halved
  • 8ounces sashimi grade ahi tuna
  • ½ lb (16/20) shrimp, peeled, deveined and tails removed
  • 2 cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 2 cups club soda
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cups panko breadcrumbs
  • 2 cups cooked sushi rice
  • 1 teaspoon black sesame seeds, plus more for garnish
  • 1 teaspoon toasted white sesame seeds
  • 1 green onion, thinly sliced, for garnish
  • ¼ cup mayonnaise
  • 1 tablespoon sriracha sauce
  • Soy sauce
  • Special equipment: bamboo sushi mat


  1. Tightly line a bamboo sushi mat with plastic wrap.
  2. In a heavy, deep pot over medium heat, heat vegetable oil to 365 degrees.
  3. To prepare the asparagus: Bring a small sauce pot of water to a boil. Submerge the asparagus in the water and cook for 2 minutes. Remove into a bowl of ice water to cool completely. Strain the asparagus and pat dry. Set aside.
  4. To prepare the tuna: Mince the tuna until it becomes mush. Put in a bowl and store in the refrigerator until ready to use.
  5. To prepare the shrimp: Make 4 cuts on the inside curve of each shrimp to flatten, being careful not to cut all the way through the shrimp.
  6. In a medium mixing bowl, whisk together the flour and baking powder. Add the club soda, soy sauce and sesame oil. Whisk just until combined. Dredge the shrimp in the batter, allowing any excess to drip into the bowl. Then coat with panko breadcrumbs.
  7. Cook the shrimp in the hot oil in 2 batches for 1 to 2 minutes per side. Using a spider or slotted spoon, remove onto a paper towel-lined plate. Cool slightly.
  8. To prepare the Sriracha mayo: Whisk together the mayo and Sriracha in a small bowl. Put into a squeeze bottle or a pastry bag. Put in the refrigerator until ready to use.
  9. To prepare the rolls: Have the rice, shrimp, asparagus, tuna and a small bowl of water ready. Place the nori on the plastic-lined bamboo mat, coarse side up. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1/2-inch border at the top. Dip your hands in the water to prevent the rice from sticking to them.
  10. Sprinkle the rice with 1/2 teaspoon each of black and white sesame seeds. Turn the rice-covered nori sheet over.
  11. Leaving a 1-inch border at the bottom and working your way up, arrange 2 to 3 pieces of shrimp in a straight line. Above it, arrange 9 pieces of asparagus. Simultaneously fold the nori sheet and bamboo mat tightly over the shrimp and asparagus. Press firmly, pulling the mat toward you and shaping into a log. Fold the nori tightly over one more time, and again use the bamboo mat to shape. Remove the bamboo mat.
  12. Top the roll with the tuna. Use the bamboo mat to press the tuna into the roll and shape it. Drizzle with Sriracha mayo. Sprinkle with green onions and black sesame seeds.
  13. Moisten the blade of a sharp knife. Cut the sushi roll in half, then cut both halves in half. Halve the remaining rolls one more time to yield 8 pieces. Repeat with the remaining nori, rice, shrimp, asparagus and tuna. Serve with soy sauce.