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 Release the Kraken Roll is a Crafty Cookbook original sushi roll. It contains spicy tuna, avocado, and crispy onions on the inside, topped with cooked octopus, spicy mayo, and chili crisp. Optionally, the roll can be seared with a culinary torch after adding the octopus and spicy mayo (but before the chili crisp), this will further develop the flavors. This roll is a unique combination of ingredients that you won't find on any restaurant menu!
How spicy is spicy tuna?? Traditionally spicy tuna is not very spicy, it's definitely considered "mild". Most people should be able to tolerate the spice level in spicy tuna even if they can't tolerate very spicy foods. If you're concerned about it being too spicy you can always reduce the amount of sriracha sauce you use in the mix. On the other hand, if you want to amp up the spiciness level use extra sriracha!
Special Equipment
Culinary Torch (optional)
- This recipe calls for the octopus topping to be seared with a culinary torch, however this step is not necessary and can be skipped if desired.
- If you enjoy seared sushi, a culinary torch is a very worthwhile investment!
- To use a culinary torch you'll need two pieces, the torch itself and the butane fuel canister. I purchased my torch online (link), and I pick up my butane canisters at my Japanese grocery store. California doesn't allow the sale of butane canisters online, however in other states you can purchase those online as well (link).
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 Cooked Octopus
- Octopus prepared for sushi goes through a tenderizing process and is then boiled. I don't have a guide for preparing this at home at this time, but you can find prepared boiled octopus at most Japanese grocery stores alongside the other sushi fish.
- Check out my How to Source Fish for Sushi guide for more information on finding prepared octopus for use in this recipe. Prepared octopus is typically sold by the tentacle, which can vary in size.
- Thinly slice the prepared octopus tentacle for use in this recipe. See the How to Slice Fish for Sushi guide for more information.
Spicy Tuna (or Spicy Salmon)
- Get my recipe for spicy tuna or spicy salmon here!
- This recipe for spicy tuna/salmon calls for sushi quality fish, sriracha sauce, soy sauce, toasted sesame oil, green onions, and white sugar.
- Make sure you're using fish that is safe to eat raw (more info)
- You can substitute pretty much any sushi fish, try it with hamachi or red snapper!
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.
Crispy Onions
- Crispy onions (the kind you might put on a salad or use to top a green bean casserole) make a delicious addition to sushi! They add some savoriness and a great crunchy texture.
- You can find crispy fried onions in a typical American grocery store, or online! (link)
- Homemade fried shallots are a great substitution to try! Roughly chop fresh shallots and fry in oil until crispy, allow them to cool before using.
Spicy Mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
Chili Crisp
- This is a mixture of chili oil, crunchy garlic & peppers, and sometimes additional crunchy items such as sliced almonds. An incredible topping to have on hand for sushi!
- You can pick up a jar at an Asian grocery store or online (link).
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.
Release the Kraken Roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch spicy tuna or sub spicy salmon
- 3 avocado slices (~⅙th of an avocado)
- 3 tablespoon crispy onions crushed
Outside Roll
- 0.1 - 0.2 lbs thinly sliced boiled octopus (tako) see ingredient notes for details
- spicy mayo
- ~2 teaspoon chili crisp
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 (spicy tuna, crispy onion, 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 octopus slices over the top of the roll, adjust the angle so the octopus 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 and top with spicy mayo. Use a culinary torch to sear the top of the octopus and the mayo (optional), then top with chili crisp (click for guide)
Notes
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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