Tempura Ahi Tuna Sushi w/ Wasabi-Avocado Cream & Pickled Cucumbers
 
Blended oil for deep frying
Fresh ahi tuna, cubed
Prepared sushi rice
Japanese tempura beer batter
Wasabi-avocado cream
Pickled cucumbers
Black sesame seeds, optional
 
Spoon 1 1/2 tablespoons of the prepared sushi rice on a work surface, place 1 cube of ahi tuna in the center then top another 1 tablespoon of rice.  Press into a square or ball.  Dip into Japanese tempura beer batter and fry until lightly golden brown. Drain on a paper towel, cool slightly then slice in half.  Top each half with wasabi-avocado cream
and pickled cucumbers.  Sprinkle with a few black sesame seeds.
 
 
Sushi Rice
 
2 cups sushi rice, rinsed in cold water until clear
2 1/8 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
 
Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander then place in a rice cooker and add water. Let the rice soak in the water 10 minutes then start the rice cooker.  Once rice is cooked, let it steam for 10 minutes.

Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the sushi vinegar mixture.

-Or-     You can use store bought prepared sushi vinegar.

Spread the hot steamed rice onto a baking pan to cool.  Once cooled transfer the rice to a bowl and sprinkle (a little at a time) of the vinegar mixture over the rice (you will only need 1 to 2 tablespoons) and fold the rice with a rice spatula, you may not need all of the vinegar just enough to keep sticky. Be careful not to smash the rice.
 
 
Japanese Tempura Beer Batter
 
1 cup all-purpose flour
2 tablespoons cornstarch
2 egg whites
1 cup Japanese beer
 
In a medium bowl, whisk together all the ingredients.

 
Wasabi Avocado Cream

1 tablespoon wasabi powder
1/2 tablespoon cold water
1 avocado, peeled, seed removed and cut in half
1/4 cup heavy Cream
1 tablespoon fresh lime juice
1 teaspoon minced Jalapeno pepper  
Pinch of kosher salt
 
In a small dish, mix together the wasabi powder and cold water to make into a thick paste.  Set aside.
 
Next, place the prepared avocado and remaining ingredients into a blender or food processor and the wasabi paste and blend until smooth.  Note: add extra wasabi paste or Jalapeno peppers for desired spice.
 
 
Pickled Cucumber Relish
 
1/2 cucumber, peeled, seeded and diced small
1/8 cup rice vinegar
1/2 tablespoon sugar
1 tablespoon fresh cilantro leaves, chopped
Pinch salt
 
In a small bowl, stir all of the ingredients together.  Let marinate for 5-10 minutes.
 

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