Cardiff Reef Roll Recipe
spicy tuna, Dungeness crab, tempura jalapenos, avocado & ginger-ponzu sauce
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Ingredients
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Sushi Roll Filling
Ginger-Ponzu Sauce
Sushi Rice
For Assembling
Method
Prepare Sushi Rice
- 1
Cook the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender.
- 2
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Ginger-Ponzu Sauce
- 3
Mix the Sauce
In a small bowl, whisk together 60 ml of soy sauce, 30 ml of rice vinegar, 15 ml of lemon juice, 1 teaspoon of grated ginger, and 15 ml of mirin until fully combined. Set aside.
Prepare Tempura Jalapenos
- 4
Fry the Jalapenos
Slice 4 jalapenos in half and remove the seeds (for less heat). Heat oil in a deep pan. Dip each jalapeno half in tempura batter and fry until golden brown and crispy. Drain on paper towels.
Assemble the Sushi Roll
- 5
- 6
Roll the Sushi
Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to keep the roll tight. Once rolled, seal the edge of the nori with a little water.
- 7
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle sesame seeds on top and serve with ginger-ponzu sauce.