You just got in from the thrill of the fight and want to make something new and special for your friends and family. This roll is so delicious and brings your sushi game up a notch. All the flavors come together for a perfect melody in your mouth. Makes 3-4 rolls
1 pound sushi grade tuna cut into ¼ inch pieces
4 tbsp Dat’l Hook Ya sauce (add more if you want extra heat)
1 tbsp Dukes mayo
1 tbsp sesame seeds
1 whole green onion chopped
1 tsp sesame oil
2 tbsp oyster sauce
1 tbsp soy sauce
1 cup sushi rice cooked (requires rice wine vinegar, salt, sugar)
6 large cucumbers
1 avocado sliced
1/2 pound extra large shrimp deveined and shelled
Dat'k Hook Ya blackened seasoning
Tempura batter
Vegetable oil
Cook the sushi rice per instructions and set aside.
Bring a small pan to low medium heat and add in the sesame seeds. Move around frequently and toast until a very light brown color, about 2 min. Remove from pan and set aside.
In a cold bowl mix the diced wahoo, Dat’l Hook Ya sauce, sesame oil, toasted sesame seeds, mayo and chopped green onion. Mix and place into the fridge to marinade 30-60 min to get max flavor.
Into a small sandwich bag add in the oyster sauce and soy sauce, mix and set aside.
Score the underbelly of the shrimp every half inch or so, but don't cut through. Flip the shrimp over and press on the back until you feel a pop or crack. This breaks the muscle so the shrimp does not curl during frying. Season with our blackened seasoning. Bring a small pot with about 3/4 inch of vegetable oil to 350. Mix the tempura batter. Place the shrimp into the batter, shake off excess and place right away into the oil. Cook until golden brown, around 2 min.
Using a peeler, remove the skin from the cucumber. Using the same peeler, cut the cucumber gently lengthwise to make thin sheets. Two cucumbers will make approximately 1 roll.
Place the cucumber slices on a sushi mat and have each piece overlapping 50%. Do so until you have a nice sheet. Place the sushi rice on 2/3rds of the sheet. You need a little empty space on one end.
Place on the spicy wahoo, shrimp and avocado. Roll tightly and cut for serving. Cut a small hole in the corner of the ziploc bag with the soy oyster sauce and drizzle over the sushi. Watch a quick run down on our Instagram below:
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