Crunchy Tuna Roll Recipe
ahi tuna sushi, asparagus, cream cheese, rice, nori roll, and tempura fried
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Ingredients
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Sushi Ingredients
Tempura Batter
Frying Ingredients
Method
Preparing Sushi Roll
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Then, cook the rice according to the package instructions, usually with a 1:1 ratio of rice to water. Once cooked, let it cool to room temperature.
- 2
Prepare Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes. Immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry.
- 3
Slice Ahi Tuna
Using a sharp knife, slice the ahi tuna into long strips, approximately 1/2 inch thick.
- 4
Spread Cream Cheese
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge. Spread a thin layer of cream cheese across the rice.
- 5
Add Fillings
Place a few strips of the sliced ahi tuna and a couple of blanched asparagus pieces on top of the cream cheese.
- 6
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep it tight. Roll until the nori seals at the edge with a little water.
- 7
Repeat
Repeat the rolling process for the remaining nori sheets and fillings.
Preparing Tempura Batter
- 8
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
- 9
Add Water
Slowly pour in the ice cold water, stirring gently until just combined. Do not overmix; some lumps are okay.
Frying the Rolls
- 10
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 11
Dip and Fry
Take each sushi roll and dip it gently into the tempura batter, allowing excess batter to drip off. Carefully place the battered roll into the hot oil. Fry for 2-3 minutes on each side, until golden brown and crispy.
- 12
Drain and Cool
Once fried, remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 13
Slice and Serve
Using a sharp knife, slice the fried sushi rolls into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.
