Fill a glass bowl approximately halfway with your pre-made tempura batter mixture.To flavor your tempura batter, add one and a half teaspoons of grated garlic, and then mix until evenly distributed throughout the batter with a whisk. add a few drops of sesame oil and mix further to ensure the flavoring does not ‘sit’ at the center of the mixture.
Next, take a handful of grated carrot and place on your chopping board, separating it slightly with your fingers to allow the ginger to penetrate. Sprinkle one teaspoon of grated fresh ginger evenly over the carrots, then spread evenly throughout using your fingers.
With your fingers, take a small amount of the carrot mix (about half of the size of a crisp) and immerse it in the batter – then pull it out quickly. Take another helping of the carrot mixture and combine both, ensuring the batter mixture lightly and evenly coats all of the carrot. Once the carrot crisp is immersed in hot oil, it will spread like a pancake.
Drop the carrot mixture into the table-top fryer and allow to crisp for 20-30 seconds, turning halfway through to ensure the batter is evenly cooked on both sides. Once it is rigid and golden, remove with a pair of tongs and place onto a napkin covered plate to allow any excess oil to be absorbed.
For the spicy tuna mix, you will need 100g (4 ounces) of minced, sushi grade tuna, chopped into small chunks of approximately 0.5 cm or 2/5 of an inch. Add the tuna to a mixing bowl with 3 teaspoons of Sriracha hot chili sauce (to give your tuna bite) and mix the two together. Cover and set aside.
Spread 120g (4 ounces) of cooked sushi rice onto half a sheet of Nori using your fingers. Avoid applying too much pressure; instead fluffing the rice with your fingers to keep it aerated. Lightly sprinkle some toasted sesame seeds over your rice before flipping the entire sheet over.
Using a small spoon, add roughly half of the spicy tuna mixture to the Nori sheet, remembering to start approximately 1 cm from the edge. For optimal results, the mixture should be applied to an area of about 1 – 1.5 inches in width. Top with three slices of evenly spaced avocado and roll using a covered bamboo mat, compressing as you go to help the rice and tuna mix adhere to the Nori sheet.
To cut the roll, simply cover it with a piece of cling film and roll again using the bamboo mat, gently compressing with your fingers to make sure the contents are tightly packed. Use a sharp knife to make 8 consecutive cuts along the roll – or less if you would prefer your sushi rolls to be slightly longer.
For the topping, add ½ a teaspoon of ginger mayonnaise to the top of each segment, taking care to avoid it dripping down the sides. Cut a piece of carrot crisp to size and gently place on top of the roll, using a little force if necessary to help it stay upright.
Finished, now serve the spicy tuna roll accompanied by soya sauce, real wasabi and pickled ginger.
If you need any equipment or ingredient’s to make sushi please check out the sushi store where I have found the best products for reasonable prices.