Tuna & Nori Roll
These Flash-Fried Nori and Tuna Rolls are out of this world with their crisp panko-tempura exterior and soft tender interior of fresh tuna. Yum! Experiment with other fillings too. The Ginger-Wasabi Butter Sauce is a great match for this dish, with its French origins and Japanese flavors. The creaminess of the sauce balances with the heat of the wasabi and perfectly compliments the crispy roll.
PRODUCT TIP:
Shichimi Togarashi is a seasoning mixture of various Japanese chili peppers and other ingredients including orange peel, sesame seeds and ginger. Add this flavorful seasoning to your noodle soup dishes or any other dish that needs some extra spice.
Furikake (Nori Komi) is a Japanese rice seasoning that is made with tiny diced seaweed (Nori), toasted sesame seeds, salt and sugar. It is a great “all-purpose” flavor booster for Asian dishes, and it is really pretty as a plate garnish.
Tuna & Nori Roll
Course: AppetizersCuisine: JapaneseDifficulty: Medium2
servings30
minutes20
minutesIngredients
1/4 pound sashimi grade tuna
1 sheet of nori paper, cut in half lengthwise
1 cup fresh arugula
1/2 cup cilantro leaves
canola oil for frying
all purpose flour
panko breadcrumbs
sesame seeds, sliced scallions and cilantro sprigs for garnish
- Ginger-Wasabi Butter Sauce
1/3 cup unsalted butter
1 Tablespoon canola oil
2 Tablespoons chopped yellow onion
1/2 cup dry white wine
1 Tablespoon peeled and minced fresh ginger
1/2 cup heavy cream
1 Tablespoon lime juice
2 Tablespoons sweet chili sauce
2 teaspoons wasabi paste
2 teaspoons coarsely chopped fresh cilantro
2 Tablespoons shoyu
- Tempura Batter
1/2 cup rice flour
1/2 cup all purpose flour
1 teaspoon Kosher salt
1 1/2 to 2 cups club soda
Directions
- Cut the tuna into 1-inch strips.
- Lay the nori sheets, shiny side down and long side to you. Spread the arugula and cilantro leaves over the entire nori sheet, leaving a small border on the top to seal the roll.
- Divide the tuna strips between the two sheets, laying them across the center. Sprinkle the tuna with the furikake and the shichimi.
- Tightly roll the tuna inside of the nori and wet the top border of the nori with a little hand vinegar to seal it tight. Repeat with the other roll.
- Heat the canola oil in a small deep fat fryer or heavy saucepan (3-inches of oil) to 350-degrees F. Roll the tuna rolls in flour, to evenly coat, dip them into the tempura batter, lightly drain off excess and roll in the panko breadcrumbs, to evenly cover. Gently place the battered rolls into the hot fryer and cook, turning frequently, for about 2 ½ to 3 minutes. The rolls should be golden brown, but you only want to cook the very outside of the tuna, leaving the inside bright red.
- Set the rolls on a paper towel to drain briefly, slice each roll into 6 equal pieces and lay them on a bed of the ginger-wasabi butter sauce. Sprinkle with sesame seeds and scallions. Garnish with cilantro sprigs and serve immediately.
- Ginger-Wasabi Butter Sauce
- Dice the butter and bring to room temperature.
- Heat the oil in a small 2-quart saucepan. Sauté the onions over medium heat for 2 minutes but do not allow them to brown. Deglaze with the white wine, add the ginger and reduce over medium heat until most of the liquid has evaporated. Again, do not brown. Add the heavy cream and reduce the mixture by half, whisking occasionally.
- Remove the pan from the heat and immediately whisk in the butter until well incorporated. Strain through a fine mesh strainer into a small bowl, discarding the solids. In a small bowl combine and mix together the lime juice, sweet chili sauce, wasabi, cilantro and soy sauce. Stir this mixture into the butter sauce and keep in a warm place (not too hot or it will break) until serving.
- Tempura Batter
- Mix the flours and the salt together in a mixing bowl and whisk in enough of the club soda to make a batter the consistency of pancake batter.
