Blythe's Naughty Sushi Roll

The Naughty Kitchen with Chef Blythe Beck

Blythe's Naughty Sushi Roll

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    1 sheet Nori 1 fistful spicy tuna
    1 fistful rice 1 pinch deep-fried tempura flour
    1 piece deep-fried shrimp tempura 1 pinch green onions
    1 jalapeno spicy mayonnaise sauce, to taste
    1 fistful crab meat


    Prep: 30 min Total: 15 min (Quick)
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    • 1

      Spread the rice on the Nori sheet. Flip over so that the rice is now on the bottom.

    • 2

      Place the deep-fried shrimp tempura along the length of the roll on the Nori sheet. Then slice 6 pieces of jalapeno and place on top of the shrimp tempura.

    • 3

      Take the crabmeat and spread it on top on the jalapeno. Roll together away from you and be sure to squeeze tightly.

    • 4

      Once rolled tightly, place a piece of plastic wrap on the roll. Next use a bamboo sushi roller to help squeeze the roll together. Slice in 6 pieces through the plastic wrap. This will help keep the pieces intact.

    • 5

      Add dipping sauce to the plates before serving the pieces. First, squeeze onto the plates spicy mayonnaise and top with wasabi sauce, then Sriracha hot sauce. Feel free to make your own naughty design on the plates using the sauces.

    • 6

      Remove plastic wrap from the pieces. Place pieces onto plates and spread spicy tuna, tempura flour, caviar, and green onions on top.

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