Beer-Battered Ahi Rolls

Recipe Ingredients

1 1/2 tablespoons	22ml	Light soy sauce
2 teaspoons	10ml	Dry wasabi powder
1 tablespoon	15ml	Plum sauce
1 teaspoon	5ml	Hoisin sauce
		For The Chipotle Aioli
1/4 cup	59ml	Mayonnaise
1		Garlic clove - minced
1 teaspoon	5ml	Minced canned chipotle pepper in adobo
		For The Rolls
2		Sheets Japanese nori
2 cups	320g / 11oz	Cooked medium-grain rice - cooled
		Wasabi paste - to taste
2		Strips ahi tuna, cut 1/4" by 8" long
1/4		Carrot - shredded
2 tablespoons	30ml	Thinly-sliced Japanese pickled ginger - plus more
		For serving the rolls
2		Chives
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1 teaspoon	5ml	Toasted white sesame seeds
		For The Beer Batter
1/4 cup	15g / 0.5oz	Bread flour
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	23g / 0.8oz	Almond meal
1/4 teaspoon	1.3ml	Baking powder
1/8 teaspoon	0.6ml	Kosher salt
1		Freshly-ground white pepper
6 tablespoons	90ml	Beer - or as needed
		For The Deep Frying
		Vegetable oil - for deep-frying
		Cornstarch - for dusting

Recipe Instructions

Stir the soy sauce and wasabi powder together in a small bowl until blended, then stir in the plum sauce and hoisin sauce.

For the Chipotle Aioli: Stir the mayonnaise, garlic and chipotle peppers together in a small bowl until blended.

For the Rolls: Place a sheet of nori horizontally over a bamboo mat or a piece of plastic wrap. Spread 1 cup of the rice evenly over the nori, leaving a 1/2- to 3/4-inch border along the top edge. Spread a thin film of the wasabi paste over the rice. Place thin strips of ahi end-to-end across the bottom third of the rice. Spread a thin film of chipotle aioli along one side of the ahi. Sprinkle half the carrot and half the ginger over the ahi. Lay one of the chives alongside the ahi. Sprinkle half the salt and pepper and half the sesame seeds over the filling. Starting with the edge closest to you, and lifting the mat or plastic wrap to help you along, form a compact cylinder. Wet the top edge of the nori and press to seal. Repeat to make a second roll.

For the Beer Batter: Stir the bread flour, all-purpose flour, almond meal, baking powder, salt and pepper together in a wide, shallow bowl until blended. Stir in the beer. The batter should be just thick enough to coat a spoon. If the consistency is too heavy, add more beer, one tablespoon at a time, until adjusted.

For the Deep-Frying: Pour enough vegetable oil into In a deep wide skillet to fill 2 inches. Heat over medium heat to 350 degrees. Dredge the rolls in cornstarch to coat them lightly. Shake off the excess. Dip the rolls into the batter, rolling them to coat all the sides evenly. Let the excess batter drip back into the bowl, then immediately slide the roll into the hot oil. Deep-fry, turning as necessary, until the batter is golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Slice each roll diagonally into 2 or 3 pieces. Serve hot with dipping sauce and additional pickled ginger.

This recipe yields 2 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA

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