Snow crab and passion fruit roll

Mix the Kewpie or home-made mayo with 20g passion fruit juice. Refrigerate until needed

Mix the remaining passion fruit juice with the passion fruit flesh and johakuto, setting this aside in the fridge until needed as well

Meanwhile, mix the tempura flour, charcoal and water together until smooth and clump-free, before placing in the fridge

Heat a deep fat fryer of oil to 180°C

Once it’s up to temperature, splash small drops of the tenkasu batter in, removing them when they are crispy and golden. Set aside on some kitchen roll to drain the excess oil

Cover your sushi mat with sushi rice, placing the sheet of nori over the top

Add the sliced cucumber and roll tightly

Coat the whole roll with the black tenkasu crispy bits before cutting the roll into 8 pieces. Stand each piece on its base

Spoon a portion of the crab meat on top of each one

Finish the dish with the passion fruit Kewpie mayo to garnish, and serve with pickled ginger and wasabi