📖 Instructions

1. Prepare the Spicy Tuna Mix: In a bowl, gently combine the diced sushi-grade tuna with sriracha mayo, sesame oil, and a pinch of salt. Be careful not to overmix; you want to maintain the texture of the tuna. I like to add a little masago for extra pop and flavor!
2. Cook the Rice: Cook sushi rice according to package instructions. Once cooked, gently mix in rice vinegar, sugar, and salt. Allow the rice to cool slightly before using. Pro-tip: Use a fan to cool the rice quickly; it gives it a lovely sheen.
3. Prepare the Nori Sheets: Place a sheet of nori on a bamboo rolling mat. Make sure the shiny side is down. This helps the rice stick better.
4. Spread the Rice: Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice over the nori sheet, leaving about an inch of space at the top edge of the nori. This bare section will help seal the roll later.
5. Add the Filling: Place a line of the spicy tuna mixture horizontally across the center of the rice. Don't overfill! A little goes a long way.
6. Roll the Sushi: Using the bamboo mat, lift the edge of the nori closest to you over the filling. Tuck the edge under the filling and continue rolling tightly, pressing gently as you go. Once you reach the end, moisten the bare nori edge with a little water to seal the roll.
7. Prepare the Tempura Batter: In a mixing bowl, whisk together tempura flour, ice water, and an egg yolk until just combined. Do not overmix; a few lumps are okay. The batter should be thin and light. Make sure the water is ice cold, it helps to make the tempura extra crispy! Also, adding a lil corn starch can make it extra crunchy too!
8. Heat the Oil: In a deep fryer or large pot, heat vegetable oil to 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
9. Cut the Sushi Roll: Using a sharp, wet knife, carefully slice the sushi roll into 8 equal pieces. Wipe the knife clean after each cut to prevent sticking. My friend always says a dull knife ruins sushi! And honestly, she's totally right.
10. Tempura the Sushi: Dip each piece of sushi into the tempura batter, ensuring it's fully coated. Carefully place the battered sushi into the hot oil, working in batches to avoid overcrowding.
11. Fry the Sushi: Fry for 2-3 minutes, or until the tempura is golden brown and crispy. Use chopsticks or tongs to flip the sushi occasionally for even cooking. Don't overcrowd the pan; this will lower the temperature and result in soggy tempura.
12. Drain and Serve: Remove the tempura sushi from the oil and place it on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauce, such as soy sauce, wasabi, or ginger. Sometimes, I like to sprinkle with some toasted sesame seed and green onions for extra flavor