Watermelon Tempura Crunch Roll
Spicy King Crab, Tempura Watermelon Rind, Avocado, Watermelon Mayonnaise, Compressed Watermelon, Jalapeño, Cilantro, Toasted Watermelon Seeds
Chef Michael Fraino of Restaurant Associates | New York, NY
“This is a bright, modern take on a spicy crab roll. It eats rich and creamy from the crab, crunchy from the tempura rind, spicy from the jalapeño and yuzu kosho mayonnaise, and fresh from the watermelon. The compressed watermelon on top gives the roll a bright red, sashimi-like look while keeping the bite refreshing instead of heavy. The watermelon adds a clean, juicy sweetness that balances the richness of the king crab and mayonnaise. The watermelon rind tempura also adds crunch and uses a part of the fruit that would normally be discarded, giving the dish a nice “whole watermelon” story. The watermelon juice in the yuzu kosho mayonnaise ties the garnish and sauce back into the roll, adding a subtle fruity note without making it taste overly sweet.” — Chef Michael Fraino
Adapted by StarChefs | August 2026 | Photo: ALexander Zeren
INGREDIENTS
Watermelon Mayonnaise:
½ cup Japanese mayonnaise
1 tablespoon watermelon juice
1 teaspoon green yuzu kosho
1 teaspoon lime juice
Toasted Watermelon Seeds:
2 tablespoons watermelon seeds, rinsed and dried
1 tablespoon sesame seeds
Kosher salt
Spicy King Crab:
6 ounces cooked Alaskan king crab, chopped
2 tablespoons Japanese mayonnaise
1 teaspoon sriracha
1 teaspoon sesame oil
1 teaspoon lime juice
Kosher salt
Tempura Watermelon Rind:
Neutral oil
½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup watermelon rind, peeled and cut into matchsticks
To Assemble and Serve:
Yield: 8 pieces
Watermelon flesh, cut into ¼-inch thick slices
1 sheet nori
1 cup cooked sushi rice, seasoned
½ avocado, sliced
1 jalapeño, thinly sliced
Micro cilantro
METHOD
For the Watermelon-Yuzu Kosho Mayo:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.
For the Toasted Watermelon Seeds:
In a sauté pan over medium heat, toast watermelon seeds and sesame seeds until golden. Season with salt. Remove from heat and let cool. Transfer to an airtight container and reserve.
For the Spicy King Crab:
In a mixing bowl, combine king crab, mayonnaise, sriracha, sesame oil, and lime juice. Season with salt. Cover and refrigerate.
For the Tempura Watermelon Rind:
In a heavy-bottomed pan over medium-high heat, heat oil to 350°F. In a mixing bowl, whisk to combine flour, cornstarch, baking powder, and salt. Once combined, whisk in ½ cup sparkling water until a light batter forms. Dredge watermelon. Drop into hot oil and fry 3 minutes, or until golden brown and crisp. Transfer to paper towel-lined plate and let drain. Season with salt. Set aside.
To Assemble and Serve:
Place watermelon between paper towels. Top with sheet tray and let sit 30 minutes. Once compressed, cut into thin rectangles, small enough to fit roll. Set aside. Place nori on a bamboo sushi mat. Evenly top with sushi rice followed by Spicy King Crab, ½ cup Tempura Watermelon Rind, and avocado. Roll tightly. Slice into 8 pieces. Top with compressed watermelon, jalapeño, and micro cilantro. Drizzle with desired amount Watermelon Mayonnaise. Finish with Toasted Watermelon Seeds.
