Roy’s Canoe For Two Recipe
Spicy Ahi Maki, Shrimp Tempura, Blackened Ahi, Mongolian Ribs, Chinatown Chicken Spring Rolls
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spicy Ahi Maki
Shrimp Tempura
Blackened Ahi
Mongolian Ribs
Chinatown Chicken Spring Rolls
Method
Spicy Ahi Maki
- 1
Prepare Sushi Rice
Cook sushi rice according to package instructions. Once cooked, allow to cool slightly.
- 2
Assemble Maki
Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori. Arrange diced ahi tuna, avocado, and cucumber in the center. Drizzle with sriracha sauce.
- 3
Roll Maki
Using the bamboo mat, roll the nori tightly around the fillings. Slice into 6-8 pieces.
Shrimp Tempura
Blackened Ahi
- 6
Season Ahi
Rub ahi tuna steaks with olive oil and sprinkle with Cajun seasoning on both sides.
- 7
Cook Ahi
Heat a skillet over high heat and sear the tuna for 2-3 minutes on each side until blackened.
Mongolian Ribs
- 8
Prepare Marinade
In a bowl, mix soy sauce, brown sugar, minced garlic, and grated ginger.
- 9
Marinate Ribs
Coat the ribs with the marinade and let them sit for at least 1 hour (or overnight in the fridge).
- 10
Cook Ribs
Preheat oven to 300°F (150°C). Place ribs in a baking dish, cover with foil, and bake for 2-3 hours until tender.
Chinatown Chicken Spring Rolls
- 11
- 12
Roll Spring Rolls
Place a spring roll wrapper on a flat surface, add filling, and roll tightly. Seal edges with water.
- 13
Fry Spring Rolls
Heat oil in a pan and fry spring rolls until golden brown. Drain on paper towels.
