Recipes

El Nino Roll

Yield :
3 rolls
Prep Time:
25 mins
Cook Time:
20 mins

Ingredients

  • 1 cup Calrose rice
  • 1 tsp sea salt, divided
  • 1 tbsp sushi seasoning
  • 1 egg yolk
  • ½ cup water (for tempura mixture)
  • ½ cup flour
  • ½ tsp Korean red pepper flakes
  • 4 oz sashimi-grade salmon
  • 2 oz sashimi-grade tuna
  • 2 oz sashimi-grade yellowtail
  • 5 oz albacore
  • 2 tbsp mayo
  • 1 tbsp sriracha
  • 1 tbsp eel sauce
  • 1 avocado, thinly sliced
  • 3 sheets sushi nori

Directions

  1. Rinse rice until water runs clear, then cook with 1 ¼ cups water and ½ tsp sea salt.
  2. In a bowl, whisk egg yolk with ½ cup water, sushi seasoning, remaining sea salt, and Korean red pepper flakes. Stir in flour, mixing lightly without over-mixing.
  3. Spoon small bits of batter into an air fryer tray lined with parchment. Air fry at 375°F for 10-12 minutes until crispy. Chop into flakes once cooled.
  4. Dice tuna and yellowtail. Slice salmon.
  5. In a bowl, mix tuna, yellowtail, and albacore with mayo, sriracha, and eel sauce.
  6. Lay sushi nori on a bamboo mat, spread rice evenly, then add fish mixture and avocado slices. Roll tightly.
  7. Top roll with sliced salmon and sprinkle with homemade tempura flakes.
  8. Slice into pieces and serve immediately.