Wednesday, May 9, 2012

Tempura Veggies and Spicy Tuna Rolls

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OXO offered their bloggers a challenge. SLICE IT UP! The winner gets $500 in OXO tools AND a tool that has yet to hit the shelves. SOLD!! I sent the email to the Good Apple and we started brainstorming immediately. When it came down to it, we decided to make our favorite meal: Tempura Vegetables and Spicy Tuna Rolls. This is an eat-as-you-go meal. I would love to offer you a finished photo with everything on one plate, but it would be a lie. We make some, we serve it and eat it. As you will see, we can't even keep little fingers out of the pictures! Cut up as much as you can tolerate eating. 2 cups of tempura mix will cover approximately 2 lbs of veggies.

Tempura Vegetables & Shrimp

  • 2 cups of tempura mix
  • 1 1/2 cups of ice cold water
  • Peanut oil
  • Sweet potato, peeled
  • Broccoli, cut into florets
  • Red onion
  • Asparagus
  • Red, yellow and orange bell peppers, sliced into wide strips
  • 10 cleaned shrimp (no shell)
  1. Using an OXO mandoline at 3/4" setting, slice the sweet potato and red onion.
  2. Heat oil in wok to 375°F.
  3. Mix tempura mix and water in a large bowl. 30 turns and it will be a little lumpy, which is expected.
  4. Make sure veggies and shrimp are patted dry to remove any excess water. Using tongs, dip into tempura batter and then place in hot oil. After 3 minutes, flip and remove when a light golden color is reached. Place on paper towel-lined plate, to remove excess oil.
  5. Serve immediately with your favorite dipping sauce. Our family favorite is the sauce from Bang Bang Cauliflower.

Spicy Tuna Rolls
Makes approximately 4 rolls
  • 2 cups of Niko Niko white rice
  • Seasoned rice vinegar
  • 1 lb of sashimi grade tuna
  • Seaweed
  • 1/4 cup mayo
  • Sriracha sauce
1. Using a rice cooker, cook rice according to package instructions. When done, remove from the rice cooker into a large non-metallic bowl and sprinkle with rice vinegar. Allow it to completely cool.

2. In a small bowl mix mayo and as much Sriracha as you can handle!

3. Dice tuna, into 1/4" chunks and add to mayo mixture.

4. Place seaweed on bamboo sushi roller. Add a thin layer of rice on seaweed leaving a 1/2" space along the bottom edge. Scoop 5 tbsp of tuna mixture along the middle of the rice. Roll from the edge with rice in a tight roll to the open edge. Brush rice vinegar along the open seaweed edge and seal the roll shut.

5. Pour rice vinegar over your sharp knife and then SLICE IT UP! Serve with wasabi and soy sauce.


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