Directions

• Sushi Rice:
• Cook rice according to package directions.
• While the rice is cooking, place the rice vinegar, salt and sugar into a separate pot. Bring to a boil, stirring regularly and let it cook until the salt and sugar dissolve. Add the kombu seaweed to the mixture and then turn off the heat. Set the pot aside to cool.
• Once the rice has absorbed all of the water, turn off the heat and set it aside and let it set for 15 minutes. Dump the rice into a large non metal bowl and use a wooden spoon to separate it to allow it to cool quicker.
• Don’t scrape the bottom of the pot. Any crusty bits of rice will add a funny flavor and texture to your rice. Remove the kombu seaweed from the vinegar mixture and slowly pour the mixture over the rice and gently mix.
• Spicy Crab Mix:
• Individually unwrap each of the crab sticks. Put them all together and slice into thirds. Put the crabmeat into a bowl. It will naturally start to fall apart.
• Add mayonnaise and Sriracha to the crabmeat and mix until it is to your desired consistency. Start with less mayo and Sriracha. You can always add more, but can’t remove it once it is added.
• Crunchy Shrimp:
• Peel and devein the shrimp. Depending on the roll you are making, you may or may not want to leave the tail on. For this particular recipe, do not leave the tail on.
• Sift the flour into a large bowl. Add the egg into 1 cup of very cold water. Whisk the egg mixture vigorously and discard the foam on the surface. As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It’s okay to leave some lumps in the batter. Keep the batter cold at all times.
• In a deep fryer, heat 1 1/2″ of the oil to 338 – 356°F. You can check the temperature with a thermometer. When you see small bubbles, it’s ready for deep frying.
• Dust corn starch on top of the shrimp. Coat the shrimp in the batter. Deep fry the shrimp until golden brown, about 2 minutes. Do not crowd the fryer with shrimp; leave at least half of the oil surface empty.
• Transfer cooked shrimp to a wired rack or plate lined with a paper towel to drain excess oil.
• Between batches, remove the crumbs which will burn and turn the oil darker if left in the fryer.
• 412 Roll:
• Wrap your bamboo mat in Saran Wrap or a Ziplock bag and lay flat. Fill a bowl with water and continuously dip your hands in it so that the rice doesn’t stick to your hands. Place the nori on the mat and top with prepared sushi rice on one side.
• Cut thin strips of the cream cheese lengthwise and place across the length of the nori about 1-inch from the edge it in a strip on the side without the rice. Do the same with the asparagus, crunchy shrimp and sushi grade ahi tuna.
• Take the bamboo mat and create one initial roll to secure all of the insides of the sushi roll. Once secure, continue to roll the sushi to the other end. Top the roll with spicy crabmeat, sliced ahi tuna, and sliced avocado and compress with the bamboo mat in order to make it stick.
• Using a good sushi knife, sprinkle it with a little water so the rice doesn’t stick to it and slice the roll into 8 pieces. Place the eel sauce on the plate. Place the sliced sushi on top of the eel sauce and serve.
• If you’re making more than one (1) roll, repeat instructions.