Keith's Tempura Sushi Rolls
Instructions
Prepare rice by adding all ingredients and boiling over low heat for about 20 minutes or until rice is tender. Remove from heat and allow to cool slightly
On a sushi rolling mat, place seaweed paper, and position rice on paper leaving about an inch space on one side of the sushi paper.
Place a little of each of the ingredients in the center of roll, sprinkle with Keith's complete seasoning (www.keithlorren.com) and roll as instructed in video.
Make sure all ingredients are pressed in on the sides, and dip entire roll into flour. Dip floured roll into tempura batter and fry in peanut oil for 10-12 minutes on medium high (350-375 degrees) (If oil is not hot enough, sushi will absorb oil) until batter is a golden brown color. Remove from oil and drain on paper towels.
Slice sushi roll so that each slice is about 1 inch thick. Arrange on plate and garnish with sliced red bell peppers, scallions, spicy cilantro mayonnaise, and eel sauce
Tempura batter directions:
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Spicy Cilantro mayonaise:
3 tablespoons mayonnaise
2 teaspoon Keith's Complete Seasoning (www.keithlorren.com)
1 teaspoon red chili paste
2 teaspoons finely chopped cilantro
Spicy Cilantro Mayonnaise Directions:
Mix all ingredients in bowl and chill until ready to be served.
