Island* Recipe
8pc / Tuna / Asparagus Tempura / Jalapeño / Topped with White Tuna / Avocado / Tobiko / Eel Sauce
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold into the rice. Allow to cool.
- 2
Prepare the Asparagus
Trim the woody ends off the asparagus. Blanch in boiling water for 1-2 minutes until bright green, then plunge into ice water to stop the cooking process. Pat dry.
- 3
Make the Tempura Batter
In a bowl, mix tempura batter mix and cold water until just combined (lumps are okay). Do not overmix.
- 4
Tempura Fry the Asparagus
Heat oil in a deep pan to 350°F (175°C). Dip asparagus in the tempura batter and fry until golden brown. Drain on paper towels.
- 5
Slice the Tuna and Jalapeño
Thinly slice the fresh tuna and jalapeño.
- 6
Assemble the Sushi
On a bamboo mat, spread a thin layer of sushi rice, leaving a small border. Place tempura asparagus, slices of tuna, and jalapeño on top. Roll tightly into a log shape. Slice the roll into 8 pieces.
- 7
