Nakato Tempura Roll* Recipe
(crab, yellowtail, asparagus, avo, scallions; fried in tempura batter with mayo & Nakato hot sauce)
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Ingredients
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Ingredients for Nakato Tempura Roll
Method
Directions for Preparing Nakato Tempura Roll
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix in the rice vinegar and sugar, then let it cool.
Prepare the Vegetables and Fish
Cut the asparagus into halves, slice the avocado, and chop the scallions. Cut the yellowtail into thin strips.
Make the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until smooth.
Heat the Oil
In a deep pan, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Tempura
Dip the crab, yellowtail, and asparagus in the tempura batter, then carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Assemble the Roll
On a bamboo sushi mat, place a nori sheet and spread an even layer of sushi rice on top. Add a line of avocado, scallions, and the fried tempura ingredients. Roll tightly using the mat.
Slice and Serve
Slice the roll into bite-sized pieces. Drizzle with mayonnaise and Nakato hot sauce before serving.
