APPLE RHUBARB CHERRY COBBLER
Rhubarb is a red or green vegetable that looks a bit like celery and has a tangy flavor. It’s usually in season between April and June. When cooked, it becomes tender quickly. I love mixing...
FIRECRACKER ROLL
Jason Glover
4
15 minutes
8 minutes
Interested in making sushi at home? This Firecracker Roll is a great one to try! Featuring crunchy tempura lobster and a spicy poke topping - it truly is an explosion of flavor!
Ingredients
blank
1 lobster tail, cut in half lengthwise
2 cups flour, divided
1 egg
Nori sheets
Cooked sushi rice
blank
1 cucumber, seeds removed and cut into thin half moons
¼ cup diced red onion
¼ cup diced green pepper
2 tbsp hot sauce
2 tbsp Sriracha (adjust to taste)
¼ cup sesame oil
¼ cup soy sauce
1-2 tbsp kimchi sauce
Fresh tuna, cut into cubes (we used local big eye tuna, but use what is freshest in your area)
Sweet soy glaze
blank
Large pot
Sushi mat
Directions
- Fill a large pot with a couple inches of oil and heat over medium-high heat to about 365°F.
- Start by preparing the lobster: In a small bowl, whisk together 1 cup flour with about ½ cup water and the egg. Whisk until smooth and the consistency of pancake batter (add a bit more water to thin it out, if needed).
- Place the other cup of flour in a bowl or shallow dish and dredge the lobster tail in the flour then dip in the batter. Carefully place the lobster into the hot oil and fry until golden brown.
- Whisk together the hot sauce, sriracha, sesame oil, soy sauce, and kimchi sauce in a small bowl and set aside.
- In a large bowl combine the cubed tuna, red onion, green pepper, and enough of the sauce to generously coat everything. Mix well.
- To assemble the firecracker roll, lay out a sheet of nori onto your sushi mat and cover with rice. Flip and add the fried lobster tail to the center. Roll tightly and slice into 8 pieces.
- Top the roll with your tuna poke and drizzle generously with sweet soy glaze.
