RECIPES

The Tornado Roll
(2 servings)


Ingredients

1 cup raw ahi tuna(sushi grade)
1 cup prepared sushi rice
1/3 cup lump crabmeat
1/2 avocado
1 large sheet of special soy bean paper
4 Green onions
1/2 cup shredded potato
1/3 cup vegetable oil
Asian chili paste
Japanese mayonnaise
sweet eel sauce


Preparation

1. Chop tuna into small cubes and place into a small mixing bowl.
2. Finely chop green onions and combine.
3. Add chili paste and Japanese mayonnaise to desired level of spiciness (the mayonnaise will offset the chili paste), mix well to coat each piece of tuna.
4. Chop half an avocado into cubes, do not mash.
5. Gather crabmeat and set aside.
6. Lay the sheet of special soy bean paper on a flat non-stick surface or bamboo sushi mat and apply an even layer of sushi rice.
7. Spread ahi mix on top of rice.
8. Layer avocado evenly on top of ahi.
9. Distribute the crabmeat evenly on top of the avocado.
10. Assemble by rolling layers using bamboo mat or wet bare hands, tuck and squeeze.
11. Lightly moisten outside of the wrap and roll in shredded potatoes.
12. Fry the roll in a shallow frying pan using heated oil, one side at a time until potatoes are crisp.
13. Cut the roll into bite-sized pieces and serve with sweet eel sauce.