MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
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
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1 lobster tail, cut in half lengthwise
2 cups flour, divided
1 egg
Nori sheets
Cooked sushi rice
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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
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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.
