Crunchy Spicy Shrimp Roll and Tuna Nigiri with Jalapeño Quick Pickle

1. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350 degrees F.
2. Combine the soy sauce, rice vinegar, sugar and jalapeño in a small bowl. Set aside while you prepare the mayo and shrimp.
3. Combine the mayo and sambal and set aside.
4. Peel and devein the shrimp, then turn over and make 2 to 3 small crosswise slits on the underside of the shrimp. Turn each over and straighten the shrimp out.
5. Dip the shrimp into the Tempura Batter and fry until lightly golden and cooked through, 2 to 3 minutes.
6. To assemble the roll, wrap a sushi mat with plastic and set aside. Take a nori sheet and lightly toast over low heat on the stovetop until pliable. Lay down the toasted nori on the sushi mat, shiny side down. Spread about 3/4 cup of the sushi rice on the nori, leaving a 1/2-inch border at the far edge. Spread a small spoonful of the spicy mayo along the rice at the edge closest to you. Add some of the scallions along the mayo, then the cucumbers and 2 of the shrimp, leaving the tails out on either end. Using the sushi mat, roll tightly away from you toward the clean edge of the nori. Seal with a dab of water and slice the roll in half with a sharp knife. Then take the halves side by side and slice them into thirds to have 6 pieces total. Repeat with the remaining shrimp to have 2 rolls.
7. For the nigiri, slice the tuna against the grain about 1/4-inch thick. Dampen your hands with a little water and take about 1 1/2 tablespoons of sushi rice and gently form it into an elongated ball slightly smaller than the length and width of the tuna slices. Lay the tuna on top and garnish with a slice of the jalapeño pickle.

Tempura Batter:

1. Mix together the rice flour, seltzer and egg yolk in a bowl. Season with salt. Recipe courtesy of Jeff Mauro.