Tuesday, July.21.09

Volcano Roll

The Volcano Roll
Deep fried sushi. Talk about Yum.  Who doesn’t love fried sushi.  This roll contains salmon, green onion, masago and tempura, other known as spicy salmon roll. It is then deep fried and covered with spicy sauce, eel sauce, scallions, and tobiko. Munch up!

Sushi Video : How to make a Volcano Roll recipe ( Fried Sushi )


This is what you need:

2 half sheets of Nori (seaweed), Sushi Rice, toasted sesame seeds, 2 Slices of Salmon, tsp of Masago (Orange Fish Eggs), 2 tblsp of chopped green onions, palm full of Tempura Flakes (aka Crunchy), Flour, Tempura Batter, Spicy Sauce, Eel Sauce, and Tobiko (Flying Fish Eggs)

First cut one of the half sheet of nori in half.  You will only be using 1 half sheet and 1 fourth sheet.  Spread the rice onto the half sheet of nori.  Then place the fourth sheet on the top edge of the spreaded nori about 1 cm down and spread rice onto that nori.  Make sure both peices of nori is well attached to each other.

shake sesame seeds onto the rice.  (as much as you prefer, usually less 1 1/2 tsp will do)

Place the nori onto the sushi mat with the rice side up and the fourth sheet nori closest to you.

Place 2 slices of salmon onto the middle of the rice.  Then spread the masago onto the salmon.  Sprinkle some green onions on top of the salmon and masago.  (if you prefer placing one stem of green onion that is also fine)  Place a palm full of tempura flakes ontop of the rest.

Roll it up tight so there is no chance of breaking apart in the deep fryer.  Make sure the deep fryer is right under boiling point.

Place the roll in a pan of flour and roll it around.  Then dip it into a pan of tempura batter until the roll is covered.  Place it into the deep fryer for about 2-5 minutes.  2 being still kinda raw inside and 5 the fish would be fully cooked.  Take the roll out and let it set for a bit.

Cut the roll into 8 peices.  Place 4 peices on your plate and layer it with spicy sauce and eel sauce.  Then place 2 more on top of the middle 2 peices and layer both sauces on top.  Then place the 2 edged peices of the roll on the very top and use both sauces again.

To finish, scatter tobiko and chopped green onions onto the roll and plate.  Serve with ginger and wasabi.

Enjoy!