Jogasaki Number 4

Directions

1. 1
   Cook's Note: To make your own shrimp tempura, dip shrimp in a tempura batter of 1 cup ice water, 1 cup all-purpose flour, and 1 egg yolk, and fry until golden brown.
2. 2
   Lay the soy paper on top of your cutting board.
3. 3
   Spread the rice evenly over the soy paper.
4. 4
   Mix the tuna with some hot sauce, mayonnaise and chili oil to taste.
5. 5
   Spread the spicy tuna evenly on the sushi rice.
6. 6
   Add the avocado and cucumber wedge.
7. 7
   Heat up the grilled eel to 165 degrees F and place on top.
8. 8
   Add the shrimp tempura.
9. 9
   Roll the soy paper gently and make sure you interlock its ends.
10. 10
    Wrap with sandwich paper and aluminum foil.
11. 11
    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
12. 12
    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.