Sushi - Dragon Roll aka. Caterpillar Roll

This roll will take some skill to make - mainly in the area of thinly slicing and fanning out the avocado on top of the roll... I love this roll mainly because it looks so dang good - it tastes good too but I just love the look. Now you will see that the photo does not jive up with the recipe - The main reason for this is that Lisa doesn't like BBQd eel so I used tempura shrimp inside. It's really dang good with the tempura shrimp...

Nori
Sushi Rice
Tempura Shrimp
1/2 Avocado
Cucumber
Unagi Sauce (Eel Sauce)

You don't quite need a whole sheet of nori for this roll but you will need 3/4ths of one. So sight half the sheet, then half again and cut along that line. Take about a cup ball of sushi rice and spread it over the dull side of the nori. Turn the nori over and put it on a plastic wrap covered rolling mat.

Sushi On!

~Nikko

--

Spicy Tuna Roll

Lisa's favorite roll is the Spicy Tuna Roll... I like them too - spicy is good! Making sushi rolls at home is pretty easy. You need to practice making the sushi rice (that's another post on here) for that is base of all sushi.

Ahi Tuna, diced
1 tsp mayo - you can omit this if you don't want it but it helps everything hold together
1 tsp Sriracha hot sauce - more or less depending on your taste - I like more

Dice your tuna and put it in a bowl. Put in a spot of mayo and the Sriracha hot sauce; mix it all together well. Be careful when you mix because we do not to smash the tuna... Once you have everything mixed up give a small piece a taste to make sure everything is good for you.

Prepare your nori and rice like you would for any standard roll. Lay down a nice row of your prepared tuna. Roll it up and slice - some say you have to have an odd number of slices and some say even is ok. Whatever you decide to do just make sure all your pieces are even. Sushi is pretty food so make sure it looks good...

Happy Cooking & Eating!

~Nikko



--

Sushi - Crunchafornia Roll

I tried something new last night and came up with The Crunchafornia Roll... A twist on the standard California Roll. I proved the concept last night and will have photos and a video up soon. I made it two ways - the first was to make your standard California Roll then dust it in corn starch then dunk it into a tempura batter then fry the whole thing. The second way I did it was just to take the crab sticks and tempura them and put them into the normal California roll. Both ways were good. I'm going to be doing them again and have some people over to see which version wins the taste test...

Happy Cooking & Eating!

~Nikko

SUSHI - I'm a fan...

Last night's dinner. Spicy Tuna roll (and hand roll), California Roll, Shrimp Tempura. Thee will be posts coming soon showing you how to make each of these (and other) sushi rolls soon...

~Nikko

Panko Taliapa with Sweet Chilli Sauce

I love fish of all shapes and sizes. Taliapa is one of my favorite fish to prepare. It's flexibility is what makes it so fun to work with. I've been thinking of a pan fried panko crusted taliapa and this is the result.

2 Taliapa fillets
2 Cups Panko bread crumbs
2 Eggs
2 Tsp water
CurrySimple Gourmet Sweet Chilli Sauce
Olive oil for frying

Crack the eggs into a dish and lightly beat with the water. Put the panko bread crumbs in another dish. Now you should flour the fish then run them through the egg then into the panko. I didn't take the time to flour the fish before I started - It's ok - you don't have to but it will help the crust stay on the fish. Anyhow - Fish - Egg - Panco - rest for at least a few minutes before pan frying. In a good sized pan heat some light olive oil to a medium heat. Fry the fish in the oil for about 3-5 minutes on each side. Once plated pour on the CurrySimple Gourmet Sweet chilli Sauce and enjoy!

Bon Appetit...

~Nikko

--