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Crispy Ahi Rolls

Makes: 4 servings

Ingredients:

For the Chipotle Aioli:
1/4 cup mayonnaise
2 tsps. minced garlic
1 tsp. minced canned chipotle chiles

Forthe Roll:
3 sheets nori (seaweed)
2 cups cooked and cooled medium-grain rice
wasabi paste
2 strips ahi tuna, cut 1/4 inch by 6 inches long
1/3 cup shredded carrots
2 Tbsps. thinly sliced Japanese pickled ginger, plus more for serving the rolls
4 chives
1/4 tsp. ground white pepper
2 tsps. toasted white sesame seeds
1-1/2 Tbsps. soy sauce
1-1/2 tsps. wasabi powder
1-1/2 Tbsps. Hoisin sauce
1/4 cup bread flour
1/4 cup all purpose flour
1/4 tsp. baking powder
3 Tbsps. almond meal
1/4 cup beer, or as needed
vegetable oilfor deep-frying
cornstarch for dusting

Cooking:

1. Make the dipping sauce: Stir the soy sauce and wasabi powder together in a small bowl until blended, then stir in the hoisin sauce.

2. Make the chipotle aioli: Stir the mayonnaise, garlic and chipotle peppers together in a small bowl until blended.

3. Make the rolls: Place a sheet of nori horizontally over a bamboo mat or a piece of plastic wrap. Spread 1 cup of the rice evenly over the nori, leaving a 1/2 to 3/4 inch border along the top edge. Spread a thin film of the wasabi paste over the rice. Place thin strips of ahi end-to-end across the bottom third of the rice. Spread a thin film of chipotle aioli along one side of the ahi. Sprinkle half the carrot and half the ginger over the ahi. Lay one of the chives alongside the ahi. Sprinkle half the salt and pepper and half the sesame seeds over the filling. Starting with the edge closest to you, and lifting the mat or plastic wrap to help you along, form a compact cylinder. Wet the top edge of the nori and press to seal. Repeat to make a second roll.

4. Make the batter: Stir the bread flour, all-purpose flour, almond meal, baking powder, salt and pepper together in a wide, shallow bowl until blended. Stir in the beer. The batter should be just thick enough to coat a spoon. If the consistency is too heavy, add more beer, one tablespoon at a time, until adjusted.

5. Pour enough vegetable oil into In a deep wide skillet to fill 2 inches. Heat over medium heat to 350º F. Dredge the rolls in cornstarch to coat them lightly. Shake off the excess. Dip the rolls into the batter, rolling them to coat all the sides evenly. Let the excess batter drip back into the bowl, then immediately slide the roll into the hot oil. Deep-fry, turning as necessary, until the batter is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Slice each roll diagonally into 5 or 6 pieces. Serve hot with dipping sauce and additional pickled ginger.

Adapted from Chinatown Cooking by Martin Yan (William Morrow/Harper Collins)
Copyright Yan Can Cook Group, 2006