Crispy Ahi Poke Roll-Ups with Kabayaki Sauce

Featured in the Honolulu Star-Advertiser on March 20, 2013.

crispy ahi poke roll-ups with kabayaki sauce

Ingredients:

Crispy Ahi Poke Roll-Ups with Kabayaki Sauce

Kabayaki Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (available in the Asian section at local supermarkets)
  • 1/8 cup sugar
  • 1/4 teaspoon sesame oil

Ahi Poke Roll-Ups:

  • 4 sheets of sushi nori, cut in half or 8 half sheets
  • 2 cups cooked white rice
  • 1/2 pound ahi poke of your choice, minced (may substitute with aku poke as well)
  • Vegetable oil for frying
  • 1 cup of Japanese tempura batter (available in the Asian section at local supermarkets)
  • 3/4 cup ice cold water

Directions:

Kabayaki Sauce:
In a small saucepan combine soy sauce, mirin, and sugar. On high heat, bring ingredients to a boil. Reduce to a simmer, and cook on medium for 5-7 minutes or until sauce thickens to the consistency of syrup. Stir sesame oil into the dipping sauce; set aside.

Ahi Poke Roll-Ups:
On a clean surface, place a sheet of nori, textured side up. Firmly pat a thin even layer of rice on the nori, leaving a 2-inch border on one side (to seal). Place one heaping teaspoon of poke in the center of the rice. Pick up the edge of the nori with rice and fold it over the poke. Continue rolling tightly until you have a compact cylinder. Set assembled rolls on the side. In a medium pot or deep fryer, preheat oil to 325°F. Gently mix tempura batter and ice water. Dip assembled rolls into batter and place in the deep fryer. Cook for 3-5 minutes or until light golden brown. Remove from the fryer; place on a paper towel to cool. Cut the rolls in half, on the diagonal, and serve immediately with the Kabayaki dipping sauce. Makes 4 servings.

Approximate Nutrient Analysis per serving:
220 calories, 11 g fat, 1 g saturated fat, 15 mg cholesterol,125 mg sodium, 19 g carbohydrate, 0 g fiber, 0 g sugar, 12 g protein

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