Cook's Note: To make your own shrimp tempura, dip shrimp in a tempura batter
of 1 cup ice water, 1 cup all-purpose flour
, and 1 egg
yolk, and fry
until golden brown.
Lay the soy paper on top of your cutting board. Spread the rice
evenly over the soy paper.
Mix the tuna
with some hot sauce
, mayonnaise and chili oil
to taste. Spread the spicy tuna evenly on the sushi
rice. Add the avocado and cucumber wedge. Heat up the grilled eel
to 165 degrees F and place on top. Add the shrimp tempura
. Roll the soy paper gently and make sure you interlock its ends.
Wrap with sandwich paper and aluminum foil.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.