Inga's Indulgence

Monday, January 24, 2011

Sushi Fix: When Cravings Call

I don't mean to toot my own horn or anything, but coming up with a cooked sushi roll was a breeze. Though my creation was not a particularly innovative one, swapping the white rice for brown and using cooked salmon (the king of omega-3's) made it the perfect choice for a pregnant chick (or anyone else for that matter).
In the midst of making the roll, I couldn't help but lend a little indulgent flare by dredging the whole roll in tempura batter and pan-frying it for an added crunch factor. What?! At least I didn't deep-fry the roll.
My roll came out scrumptious and kind of ginormous. The brown rice and salmon lent a meaty texture, and all in all, the combination of flavors and textures made it pretty darn satisfying. So, mission accomplished - a satisfying, cooked sushi alternative for my pregnant sis. Yay!


Monster Tempura Sushi (with Roasted Salmon)

Monster Tempura Sushi (with Roasted Salmon)

Yield: 4 large rolls

1 lb salmon filet (or 2, 8-oz steaks)
3 tbsp unagi (eel) sauce or Teriyaki Marinade
2 1/2 cups cooked brown rice (medium or short grain)
4 tbsp sushi seasoning
4 sheets nori
(roasted seaweed sheets)
2 scallions (green parts only), cut into 3 inch pieces
1/2 of an avocado, thinly sliced lengthwise
1/2 an 8-oz package of cream cheese, sliced vertically into 1/4-inch strips
tempura batter, as needed
canola oil, as needed

*If you can't find sushi seasoning, just combine 4 tbsp rice vinegar with 4 tbsp sugar in a saucepan and heat until sugar dissolves. Allow mixture to cool to room temperature before using.

Tempura Batter
1 egg
1 cup ice water
1/2 cup rice flour
1/2 cup All-Purpose flour
pinch of salt
pinch of cayenne pepper

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