If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!

The Crime of Passion Roll is a Crafty Cookbook original sushi roll, developed (and named) as part of a Halloween themed set, but delicious any time of the year! It contains shrimp tempura and avocado on the inside, topped with maguro (bluefin) tuna, chili oil, and yuzu kosho. This roll is full of flavor and not too spicy, perfect when you want to add a unique roll to your meal! The name "crime of passion" refers to the legal term for a crime committed while in the heat of the moment (as opposed to one that has been planned out).

Ingredients & Substitutions

Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!

Thinly sliced maguro (bluefin) tuna

Make sure you're using tuna that is safe to eat raw (more info)
Try substituting other fish such as yellowtail, salmon, or red snapper
Check out How to Slice Fish for Sushi if needed

Shrimp tempura

You can purchase premade frozen shrimp tempura from an Asian grocery store or Trader Joe's.
If preparing from frozen, follow the package instructions to heat in an oven, air fryer, toaster oven, or deep fryer. (I typically prepare frozen shrimp tempura in an air fryer)
Allow the shrimp tempura to cool down for a few minutes before placing in the roll.
If desired, cut the tails off of the shrimp before placing in the roll.
Shrimp tempura can be made from scratch at home, but I don't have a guide to that at this time.

Avocado slices

Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.

Chili Oil

Chili oil is oil that has been infused with dried chili peppers. It's mildly spicy, and mostly adds flavor rather than heat.
You can likely find chili oil at a normal American grocery store in the Asian foods section, however an Asian grocery store may have better prices and a wider array of options. You can also find chili oil online (link)
Flavored oils brushed onto sushi fish are one of the easiest ways to elevate your sushi at home and turn it into something incredible!
You'll only use a small amount of oil at a time, so one bottle will last through many batches. I brush this oil onto the fish using a silicon brush like this one. (link)

Yuzu Kosho

Yuzu Kosho is a very flavorful Japanese seasoning paste made from yuzu (a citrus fruit similar to a lemon) and peppers. It has the distinct taste of yuzu zest along with some spiciness from the pepper.
You can find yuzu kosho at a Japanese grocery store, or online (link)!
Yuzu kosho can be found somewhat frequently as a topping for sushi, and is also used to flavor grilled meats.
A little goes a long way, so one small container should last you through many batches.

Sushi rice

Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.

Nori

Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.

Crime of Passion Roll

Jacqueline Schell

Specialty sushi roll - shrimp tempura and avocado on the inside topped with tuna, chili oil, and yuzu kosho.

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Prep Time 10

Course Sushi

Cuisine Sushi

Servings roll

Ingredients

1 full size sheet of nori cut smaller if desired
~¾ cup prepared, seasoned sushi rice

Inside Roll

2 prepared shrimp tempura
3 avocado slices (~⅙th of an avocado)

Outside Roll

0.1 - 0.2 lbs thinly sliced maguro (bluefin) tuna raw, sushi quality
chili oil
~2 teaspoon yuzu kosho yuzu & pepper paste

Instructions

Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
Arrange the fillings (shrimp tempura and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
Carefully and tightly roll up the roll. (click for guide)
Drape the tuna slices over the top of the roll, adjust the angle so the tuna spans the entire length of the roll. (click for guide)
Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
Plate the roll on your serving dish. Lightly brush the tuna with chili oil then top with a small dollop of yuzu kosho. (click for guide)

Notes

If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!

Keyword Avocado, Chili Oil, Crime of Passion Roll, Roll, Shrimp Tempura, Sushi, Tuna, Yuzu Kosho

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