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)

Yield: 4 large rolls

Ingredients

Sushi
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

Procedure 1. Cook the Salmon: Coat the salmon generously with unagi sauce (or teriyaki marinade) on both sides. Place fish on foil-lined sheetpan and broil on low heat for 35-40 minutes. 2. Season the Rice: Once the rice has finished cooking, transfer to a bowl and mix in sushi seasoning. Set aside. 3. Make Tempura Batter: In a medium bowl, whisk together egg and ice water. In a separate bowl, stir both flours together with a fork, getting rid of any lumps. Whisk flour mixture into egg/water mixture until smooth. Season with salt & cayenne pepper. Set aside. 4. Place a nori sheet onto a sushi mat and top with 1/2 cup plus 3 tbsp rice. Using wet fingertips, spread the rice into a thin, even layer, leaving a 1/2-inch border on all 4 sides.

5. Spread 1/3 cup flaked salmon in a horizontal line down the bottom third of the rice. Follow with 2-3 strips of cream cheese, 3 slices of avocado and scallion pieces (you may overlap ingredients to fit roll) 6. Make the initial fold with your hands, securing all ingredients in nori. Use the sushi mat to ensure that the roll is tightly packed. Follow through with the rolling movement to create a cigar-shaped roll. 7. Fill a medium, non-stick pan 1/4 of the way up with canola oil and place over medium-high heat. Dip the prepared sushi rolls into tempura batter, shaking off excess. Gently place rolls into heated pan (you may have to work in batches of two). Fry 1 1/2-2 minutes per side, until tempura is lightly browned and crispy. Transfer rolls to a paper towel lined plate and let rest 5 minutes. Using a serrated knife, slice the rolls into 1-inch rounds. Serve with the usual soy sauce, wasabi and pickled ginger. (You can also drizzle with some more unagi sauce) Enjoy!