Recipe for the Month of September 2004
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Lobster Tempura Sushi Rolls
From the Cookbook “Sushi Modern” by Hideo Dekura
Shy About Sushi? Prefer not to consume raw fish? Traditional sushi is nutritious, healthful and comparatively low in calories and fat. Sushi is not raw fish…it is named for the short-grain rice seasoned with rice vinegar that sushi chefs roll, top or spread beneath other ingredients. In this delicious non-traditional recipe, lobster is incorporated into the sushi roll, dipped into tempura batter and then deep-fried. You may like sushi after all!
Ingredients:
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1 lobster tail
For Dipping Sauce:
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˝ cup Rice Vinegar
For Tempura:
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Canola oil for deep-frying
Directions:
To make the Dipping Sauce:
Oishii! = “Tastes Good”!
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1 sheet of Nori
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1 cup prepared Short Grain Rice (Sushi Rice)
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2 tablespoons katakuri starch or cornstarch
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2 chives, finely chopped
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1 hard-boiled egg yolk, sieved (egg mimosa)
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1 tablespoon sugar
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1 tablespoon Mirin
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1 tablespoon Soy Sauce
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A few drops Asian Sesame Oil
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1 cup cold water
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1 cup tempura flour
Combine all ingredients in a bowl and mix well; set aside.
Beginning on the softer underside of the lobster tail, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece. Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8” uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
Arrange nori sheet, glossy side down, on a sushi mat. Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll up sushi mat. If nori is dry, wet edge and press mat to seal. Place katakuri starch or cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
Unroll mat and transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365 degrees. Add a few drops of sesame oil.
Meanwhile, to make tempura batter, put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter. Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls. Transfer rolls to a serving plate and top with egg mimosa and chives. Serve with prepared dipping sauce.
Makes 4 pieces