Fried Tuna Maki

Ingredients

• 1 package tempura flour (ready mix)
• 200 g ready sushi rice
• 100 g cream cheese
• 2 tsp wasabi
• 2 tsp lemon or lime juice
• 1 cucumber (about 10 cm)
• 150 g very fresh tuna (or grouper, salmon)
• 0.5 avocado (pitted)
• 2 roasted nori sheets
• oil for frying

Instructions

1. 1.

   Whisk the tempura batter with water according to the manufacturer’s instructions and let it rest until the sushi is rolled.

2. 2.

   Mix the cream cheese with the wasabi paste and 1 tsp lemon juice. Peel, halve, seed, and cut the cucumber into 5 mm thick strips. Slice the tuna into 1 cm thick sticks. Cut the avocado half into 5 mm thick strips and drizzle immediately with lemon juice.

3. 3.

   Cut the nori sheets in half. Place a half sheet on a bamboo mat with the smooth side down. Spread ¼ of the rice, leaving a 5 mm wide edge at the top. Spread some cream cheese mixture over it and fill the lower third with fish, avocado, and cucumber. Roll the sheet using the mat, lightly wetting the end to seal.

4. 4.

   Repeat with the remaining nori sheets in the same way.

5. 5.

   Heat oil in a wide pot or wok. Dip the sushi rolls through the tempura batter and fry in hot oil for about 1 minute until golden yellow. Drain briefly on thick paper towels. Slice each roll into five equal pieces with a sharp knife.