Spicy Tuna Roll Recipe
sushi grade ahi, hand-rolled tempura sushi
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Ingredients
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Sushi Rice
Sushi Filling
Tempura Batter
For Rolling
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Sushi Filling
- 3
Slice Ahi Tuna
Using a sharp knife, slice the sushi grade ahi tuna into thin strips, approximately 1/4 inch thick.
- 4
Make Tempura Batter
- 5
Mix Batter
In a bowl, combine the all-purpose flour, cornstarch, and baking powder. Gradually pour in the ice water, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Roll Sushi
- 6
Assemble the Roll
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the slices of ahi tuna, avocado, and cucumber in a line across the middle of the rice. Drizzle with spicy mayo and sprinkle with sesame seeds.
- 7
Roll the Sushi
Using the mat, carefully roll the sushi away from you, applying gentle pressure to shape it into a tight roll. Once rolled, use a sharp knife to slice the sushi into 6-8 pieces.
Fry Tempura
- 8
Heat Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 9
Fry Sushi Rolls
Dip the rolled sushi in the tempura batter, allowing excess batter to drip off. Carefully place the roll in the hot oil and fry for 2-3 minutes, or until golden brown. Remove and drain on paper towels.
Serve
- 10
Presentation
Slice the tempura sushi rolls into pieces and serve immediately with soy sauce, pickled ginger, and wasabi on the side for dipping.
