Ingredients:
1 Seaweed sheet
3 Avocado wedges
1/2 cup Sushi rice
2 tbsp. real Crab
1 Tempura Prawn
2 slices Unagi (BBQ Eel)
2 Tempura Asparagus
Sesame seeds
Green Onions, Chopped
Procedure:
• Place one sheet of seaweed on a bamboo mat lined with plastic wrap
• Spread 1/2 cup prepared sushi rice evenly over one side of soy wrap, stopping 1 in short of longer edge.
• Place the following on top of rice (spread evenly lengthwise): 1 tempura fried prawn, 2 tempura fried asparagus, 3 avocado wedges, 2 tablespoons real crab
• Starting with rice covered edge, roll sheet jelly-roll style. Make sure to roll sushi evenly. Moisten seaweed edge with water; press lightly to seal.
• Place 2 slices of unagi (BBQ eel) lengthwise across top of sushi roll.
• Using sawing (back-and-forth) motion & very light pressure, slice sushi roll crosswise into 10 or more pieces. For easier cutting, dip knife blade into hot water.
• Arrange sushi roll on serving platter and drizzle with garlic sauce & unagi sauce then sprinkle with sesame seeds and chopped green onions.
Recipe Type: Authentic1 Seaweed sheet
3 Avocado wedges
1/2 cup Sushi rice
2 tbsp. real Crab
1 Tempura Prawn
2 slices Unagi (BBQ Eel)
2 Tempura Asparagus
Sesame seeds
Green Onions, Chopped
Procedure:
• Place one sheet of seaweed on a bamboo mat lined with plastic wrap
• Spread 1/2 cup prepared sushi rice evenly over one side of soy wrap, stopping 1 in short of longer edge.
• Place the following on top of rice (spread evenly lengthwise): 1 tempura fried prawn, 2 tempura fried asparagus, 3 avocado wedges, 2 tablespoons real crab
• Starting with rice covered edge, roll sheet jelly-roll style. Make sure to roll sushi evenly. Moisten seaweed edge with water; press lightly to seal.
• Place 2 slices of unagi (BBQ eel) lengthwise across top of sushi roll.
• Using sawing (back-and-forth) motion & very light pressure, slice sushi roll crosswise into 10 or more pieces. For easier cutting, dip knife blade into hot water.
• Arrange sushi roll on serving platter and drizzle with garlic sauce & unagi sauce then sprinkle with sesame seeds and chopped green onions.
Recipe Author: Chef Mark Patricio
Source: http://herculeschamber.com/cms2/uploads/File/HCC_Q4_Nov_2011_6.pdf