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
Sushi Roll
- 1 lobster tail, cut in half lengthwise
- 2 cups flour, divided
- 1 egg
- Nori sheets
- Cooked sushi rice
Poke Topping
- 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
Tools
- Cutting board
- Chef's knife
- Large pot
Sushi mat - Mixing bowl
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.
