Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Sweet Potato Tempura Roll and Salmon Nigiri with Ponzu
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 2 servings
I have a shallow threshold for sushi roll consumption. I usually come in pretty hot and hungry when I embark on a sushi meal, that’s why I tame it down with tempura-battered crispy veggies instead of more raw fish. The veggie-based rolls give you more texture and a respite from the rich fish. That being said, I love a beautiful simple piece of fresh salmon nigiri to wash it all down in between bites.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 2 servings
Ingredients
Directions
- Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Make the ponzu sauce. Combine the mirin, bonito and kombu in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool. Once cool, strain and add the soy sauce and yuzu juice. Set aside.
- Mix together 1 cup of the rice flour, the seltzer and egg yolk in a bowl. Season with salt and set aside.
- Working in small batches, dip the sweet potatoes, one by one, into the remaining 1 cup rice flour. Shake off any excess and then dip into the tempura batter. Add to the oil and fry until golden, 3 to 4 minutes. Remove from the oil to a paper-towel-lined plate or pan and season with salt.
- Assemble: Lightly toast a nori sheet over low heat until pliable and place shiny side down onto a sushi mat wrapped in plastic. Dampen your fingers with a little water, scoop about 3/4 cup of the sushi rice and spread evenly over the nori. Sprinkle 1 tablespoon of sesame seeds evenly over the rice and turn over so the shiny side of the nori is up.
- About 1 inch inside the edge closest to you, place 2 to 3 pieces of the sweet potato across the length of the nori. Add cucumber and a couple slices of avocado. Roll the sushi away from you, gripping the mat firmly to hold its shape. Seal the edge with a little water.
- Slice the roll in half with a very sharp knife. Line up the 2 halves side by side and cut into quarters to make 8 pieces. Stand them cut side up and garnish with sliced scallions.
- Assemble the nigiri. Slice the salmon against the grain about 1/4-inch thick. Dampen your hands with a little water and take about 1 1/2 tablespoons of sushi rice and gently form it into an elongated ball slightly smaller than the length and width of the salmon slices. Place a dab of wasabi on the rice and lay the salmon on top. Brush the salmon with the ponzu and serve with the sweet potato roll and remaining ponzu sauce. Garnish with pickled ginger.
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