Yield: 2 Servings
|½ pounds||Fresh Ahi Tuna or other|
|\N \N||Sushi style fish|
|2 eaches||Nori Paper|
|1 each||Cucumber sliced lengthwise|
|1 each||Carrot sliced lengthwise|
|\N \N||Toasted sesame seeds|
|\N \N||Oil for deep frying|
|1 cup||Club Soda|
|1 each||Egg yolk|
Slice ahi to ¼ inch thick rectangle 4 to 6 inches on either side.
Roll two slices each of the carrot and cucumber inside the tuna. Roll the tuna inside a sheet of the seaweed paper and seal sheet with a dab of water. Prepare the deep fryer by heating the oil to 350 to 370 F.
Prepare the tempura batter by mixing the flour, egg yolk and club soda. The amount of flour and soda should be modified to give the tempura the right consistency. The batter should be thick enough to coat, but runny enough to spread easily.
When oil is ready, coat the roll in batter and deep fry for no more than three minutes when the batter becomes a light golden color. Left over carrots and cucumber or other vegitables (mushrooms come out great) can be tempura fried as well. Remove from oil and drain on a paper towel.
Trim off ends to make a flat surface for presentation. Slice in half diagonally, then slice each half into two pieces, one flat on both sides and one with one diagonal and one flat side. The ahi should be only slightly cooked on the outter edge, but should remain mostly raw throughout. Stand roll on edge on plate and sprinkle with sesame seeds. Can be served with ponzu, soy or soy-wasabi sauce.