I created a Tyler roll marrying spicy tuna, spicy yellowtail and tempura soft shell crab as a bold spin on a Spicy Tuna Hand Roll with one unexpected ingredient that changes everything.
I can’t stop thinking about my Tyler Roll with Spicy Tuna And Yellowtail. I layer silky sushi grade tuna with a crunch from tempura soft shell crab and the whole thing hits like a bold Sushi Roll you didn’t know you needed.
It’s not dainty, it’s loud, kind of like a Spicy Tuna For Sushi thrill that makes friends argue over the last piece. I know it sounds extra, and yeah it can get a little messy, but that’s part of the fun.
Take one bite and you’ll want to know what other tricks are hiding inside.
Ingredients
- Sushi rice: Short grain rice, sticky and slightly sweet, carbs for energy, mild vinegar tang
- Tuna: Lean protein, rich in omega-3s, meaty texture, adds umami and color
- Yellowtail (hamachi): Buttery fatty fish with lots of flavor, good omega-3s, silky mouthfeel
- Soft shell crab: Crunchy fried shell, sweet crab meat, adds texture, higher in fat from frying
- Avocado: Creamy, heart healthy monounsaturated fats, fiber, balances heat, mild nutty flavor
- Nori: Dried seaweed, iodine and minerals, low calorie, gives savory ocean taste
- Spicy mayo: Rich creamy kick of heat, higher calories, umami boost, sesame aroma
- Cucumber: Crunchy refreshing, adds water and crispness, low calorie, cuts richness
- Masago: Tiny fish roe, pop of briny texture, salty, small boost of color
Ingredient Quantities
- 2 cups sushi rice, rinsed
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon fine salt
- 6 to 8 nori sheets
- 8 ounces sushi grade tuna
- 8 ounces sushi grade yellowtail (hamachi)
- 3 tablespoons Japanese mayonnaise (Kewpie)
- 2 tablespoons Sriracha
- 1 teaspoon toasted sesame oil
- 2 tablespoons thinly sliced scallions
- 1 tablespoon masago or tobiko, optional
- 2 to 3 soft shell crabs, cleaned
- 3/4 cup tempura flour (or 1/2 cup all purpose flour + 1/4 cup cornstarch)
- 1 large egg
- 3/4 to 1 cup ice cold sparkling water
- Vegetable oil, about 3 cups
- 1 small cucumber, cut into long thin strips
- 1 ripe avocado
- 2 tablespoons unagi sauce (eel sauce)
- 2 tablespoons extra mayonnaise for drizzling
- 1 teaspoon toasted sesame seeds
- Pickled ginger and wasabi, optional
How to Make this
1. Rinse the sushi rice until the water runs clear, combine with 2 1/4 cups water in a rice cooker or pot, bring to a boil then simmer covered 15 minutes, rest covered 10 minutes. Warm the rice vinegar, sugar and salt just enough to dissolve, pour over the hot rice and fold with a spatula while fanning to cool and get that glossy sticky texture. Let the rice reach room temp.
2. Dice the tuna and yellowtail into small cubes and divide the fish into two bowls. In each bowl mix Japanese mayonnaise, Sriracha, toasted sesame oil and thinly sliced scallions. Add masago or tobiko to one or both if using. Taste and adjust heat. Keep chilled while you fry.
3. Clean and pat the soft shell crabs dry. Lightly dust each crab with tempura flour or plain flour so the batter sticks. Make the tempura batter by whisking the tempura flour or the all purpose plus cornstarch mix with one beaten egg and ice cold sparkling water until just combined, it should be lumpy not smooth. Keep the batter cold.
4. Heat about 3 cups vegetable oil in a pot to roughly 350 degrees F. Dip each crab in the batter and fry a couple at a time until crisp and golden, about 2 to 3 minutes per side. Drain on paper towels and set aside. Don’t overcrowd the pot or the oil temp will drop.
5. Prepare your fillings: cut the cucumber into long thin strips and slice the avocado. Have your nori sheets, bamboo mat wrapped in plastic, and a bowl of water to wet your hands and knife ready.
6. To roll: place a nori sheet on the mat, wet your hands and grab a handful of rice, spread a thin, even layer over the nori leaving a small strip at the far edge. Sprinkle toasted sesame seeds over the rice if you like, then flip the nori so the rice faces out. Lay cucumber strips, avocado slices and one tempura soft shell crab lengthwise near the edge closest to you.
7. Roll tightly using the mat to shape and compress the roll so the crab stays inside. Repeat for remaining nori and fillings. Use a little water on the far edge of the nori to seal the roll.
8. Top each finished roll with spoonfuls of the spicy tuna and spicy yellowtail mixtures, press gently to adhere. Drizzle unagi sauce and extra mayonnaise over the top, sprinkle toasted sesame seeds, extra scallions and more masago if you want.
9. Wet a very sharp knife and slice each roll into 8 pieces, wiping the blade clean between cuts for neat slices. Arrange on a platter and serve right away with pickled ginger and wasabi on the side.
Equipment Needed
1. Rice cooker or heavy bottom pot with tight fitting lid
2. Fine mesh sieve or strainer for rinsing rice
3. Large mixing bowl for seasoning and cooling rice
4. Rice paddle or silicone spatula for folding the rice
5. Medium bowls for the spicy tuna and yellowtail mixes
6. Deep pot for frying and a candy or frying thermometer to hit 350 F
7. Slotted spoon or metal tongs and paper towels for draining fried crabs
8. Bamboo sushi mat wrapped in plastic film for rolling
9. Very sharp chef knife and a sturdy cutting board for slicing and prep
FAQ
Tyler Roll With Spicy Tuna And Yellowtail Recipe Substitutions and Variations
- Sushi rice: swap for Calrose or any short grain rice, theyre the closest match; if you only have medium grain rinse extra and use a touch less water so it wont be too sticky.
- Sushi grade tuna or yellowtail: use sushi grade salmon or smoked salmon for raw flavor, or cooked shrimp, crab meat or seared ahi if you want to avoid raw fish.
- Soft shell crab: replace with tempura shrimp, crunchy fried oysters, or thinly battered whole shrimp for similar texture and crunch.
- Japanese mayo and Sriracha: use regular mayo mixed with a little rice vinegar or lemon for the Kewpie stand in, and swap Sriracha for chili garlic sauce, gochujang thinned with water, or your favorite hot sauce.
Pro Tips
1) Keep the rice glossy not mushy. Fold the vinegar mix in gently with a wooden spatula while fanning, dont smash the grains, and let it reach room temp before you try to roll. If it starts to dry out, cover with a damp towel and work fast.
2) Treat the fish like it will get eaten raw, because it will. Keep the diced tuna and yellowtail very cold, taste the mayo heat mix as you go and adjust, and add masago last for texture. If the mix feels too rich, a few drops of rice vinegar or lemon will brighten it up.
3) Make and use the batter cold and lumpy, and dry the crabs well before battering so it sticks. Dont overcrowd the oil or your temperature will crash, use a thermometer if you can, and drain briefly on a wire rack not paper so the crust stays crisp.
4) Roll tight but dont crush the crab, and slice with a very sharp wet knife, wiping it between cuts for clean pieces. Top the rolls right before serving, because extra sauce or raw fish left too long will make the nori go soggy.
Tyler Roll With Spicy Tuna And Yellowtail Recipe
I created a Tyler roll marrying spicy tuna, spicy yellowtail and tempura soft shell crab as a bold spin on a Spicy Tuna Hand Roll with one unexpected ingredient that changes everything.
4
servings
1130
kcal
Equipment: 1. Rice cooker or heavy bottom pot with tight fitting lid
2. Fine mesh sieve or strainer for rinsing rice
3. Large mixing bowl for seasoning and cooling rice
4. Rice paddle or silicone spatula for folding the rice
5. Medium bowls for the spicy tuna and yellowtail mixes
6. Deep pot for frying and a candy or frying thermometer to hit 350 F
7. Slotted spoon or metal tongs and paper towels for draining fried crabs
8. Bamboo sushi mat wrapped in plastic film for rolling
9. Very sharp chef knife and a sturdy cutting board for slicing and prep
Ingredients
2 cups sushi rice, rinsed
2 1/4 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon fine salt
6 to 8 nori sheets
8 ounces sushi grade tuna
8 ounces sushi grade yellowtail (hamachi)
3 tablespoons Japanese mayonnaise (Kewpie)
2 tablespoons Sriracha
1 teaspoon toasted sesame oil
2 tablespoons thinly sliced scallions
1 tablespoon masago or tobiko, optional
2 to 3 soft shell crabs, cleaned
3/4 cup tempura flour (or 1/2 cup all purpose flour + 1/4 cup cornstarch)
1 large egg
3/4 to 1 cup ice cold sparkling water
Vegetable oil, about 3 cups
1 small cucumber, cut into long thin strips
1 ripe avocado
2 tablespoons unagi sauce (eel sauce)
2 tablespoons extra mayonnaise for drizzling
1 teaspoon toasted sesame seeds
Pickled ginger and wasabi, optional
Directions
- Rinse the sushi rice until the water runs clear, combine with 2 1/4 cups water in a rice cooker or pot, bring to a boil then simmer covered 15 minutes, rest covered 10 minutes. Warm the rice vinegar, sugar and salt just enough to dissolve, pour over the hot rice and fold with a spatula while fanning to cool and get that glossy sticky texture. Let the rice reach room temp.
- Dice the tuna and yellowtail into small cubes and divide the fish into two bowls. In each bowl mix Japanese mayonnaise, Sriracha, toasted sesame oil and thinly sliced scallions. Add masago or tobiko to one or both if using. Taste and adjust heat. Keep chilled while you fry.
- Clean and pat the soft shell crabs dry. Lightly dust each crab with tempura flour or plain flour so the batter sticks. Make the tempura batter by whisking the tempura flour or the all purpose plus cornstarch mix with one beaten egg and ice cold sparkling water until just combined, it should be lumpy not smooth. Keep the batter cold.
- Heat about 3 cups vegetable oil in a pot to roughly 350 degrees F. Dip each crab in the batter and fry a couple at a time until crisp and golden, about 2 to 3 minutes per side. Drain on paper towels and set aside. Don’t overcrowd the pot or the oil temp will drop.
- Prepare your fillings: cut the cucumber into long thin strips and slice the avocado. Have your nori sheets, bamboo mat wrapped in plastic, and a bowl of water to wet your hands and knife ready.
- To roll: place a nori sheet on the mat, wet your hands and grab a handful of rice, spread a thin, even layer over the nori leaving a small strip at the far edge. Sprinkle toasted sesame seeds over the rice if you like, then flip the nori so the rice faces out. Lay cucumber strips, avocado slices and one tempura soft shell crab lengthwise near the edge closest to you.
- Roll tightly using the mat to shape and compress the roll so the crab stays inside. Repeat for remaining nori and fillings. Use a little water on the far edge of the nori to seal the roll.
- Top each finished roll with spoonfuls of the spicy tuna and spicy yellowtail mixtures, press gently to adhere. Drizzle unagi sauce and extra mayonnaise over the top, sprinkle toasted sesame seeds, extra scallions and more masago if you want.
- Wet a very sharp knife and slice each roll into 8 pieces, wiping the blade clean between cuts for neat slices. Arrange on a platter and serve right away with pickled ginger and wasabi on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 515g
- Total number of serves: 4
- Calories: 1130kcal
- Fat: 58g
- Saturated Fat: 9g
- Trans Fat: 0.4g
- Polyunsaturated: 8g
- Monounsaturated: 30g
- Cholesterol: 200mg
- Sodium: 1200mg
- Potassium: 800mg
- Carbohydrates: 110g
- Fiber: 6g
- Sugar: 8g
- Protein: 55g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 80mg
- Iron: 3mg
