The Trés Sea Roll (Seared Albacore* Roll)
By Tracy Griffith - Rika Restaurant, Los Angeles, CA

Makes 4 (sushi rolls)

Ingredients for the sushi rolls:
1 1/2 C short grain sushi rice
3 T seasoned rice vinegar
3 T canola oil
1 large shallot, peeled, thinly sliced crosswise, separated into rings
2 T flour
1/2 C cornmeal
1/4 C pork rinds, finely ground
2 T mixed black and white sesame seeds
Black pepper
1/2 lb. 1" sushi-grade albacore tuna fillet
2 T canola oil
Juice of 1 lemon
1 Granny Smith apple, cored, sliced 1/4î sticks
1 bunch fresh chives, trimmed
4 half-sheets nori
Sushi rolling mat

Pour rice into a mesh colander and rinse until water is almost clear. Fan out rice against colander sides and dry for 20 minutes. Place dry rice in rice cooker and fill with cold water until rice is covered by 1/4-inch of water.Close lid and click ìcook.

Place lemon juice in small glass bowl with 1 tablespoon water. Add apple sticks and let marinate for 30 minutes. Drain and pat dry.

Put flour in a small plastic bag with shallot rings. Shake to dust. Heat canola oil on medium-high heat. Fry shallot rings in canola oil until crisp. Drain on paper towels.

In flat dish, mix cornmeal, sesame seeds, ground pork rinds and black pepper. Press albacore fillet firmly into mixture to coat all sides.

In skillet, heat canola oil to smoking. Add albacore and sear on all sides, about 1 minute. Remove to cutting board and cool. Slice into 4-inch by 1/2-inch strips.

When rice finishes cooking, about 25 minutes, and rests on warm setting at least 10ñ15 minutes, scoop cooked rice out of cooker into a large, flat dish. Spread out with rice paddle to release steam. Sprinkle seasoned rice vinegar over rice and toss to coat thoroughly. Place rice back into rice cooker and click on warm setting.

Lay one half-sheet of nori on sushi rolling mat, shiny-side-down.

Wet hands and spread 1/3 cup sushi rice evenly over nori, leaving 1-inch border at top. Lay double albacore strips in a horizontal line down middle of rice. Place a single line of apple sticks alongside albacore. Place 3 chive sprigs on top of albacore.

Hook thumbs under nearest edge of rolling mat and curl up and over ingredients, tucking them in with fingers. Holding roll firmly with one hand, lift edge of mat and continue rolling forward until roll is completely closed. Squeeze length of mat firmly to tighten roll.

Ingredients for the jalapeòo soy sauce:
2 jalapeòos, roasted over open flame, cooled, peeled, seeded, roughly chopped
1/2 C sake
1/3 C lemon juice
1/2 C soy sauce
3 T grated ginger
2 T sugar
2 T arrowroot powder

Combine all ingredients but arrowroot powder in small sauce pan and simmer for 5 minutes. Strain. Warm again over low heat, whisking in arrowroot powder. Simmer for another 5 minutes until thickened. Cool. Store in squeeze bottles. Makes 1 cup.

To serve:
Wet knife and cut into 8 even pieces. Top each piece with crisped shallots and serve with a swirl of jalapeÒo soy sauce.

*Seafood Watch: recommends albacore caught by pole or by trolling from either British Columbia or the Pacific Coast of the U.S. (this product also carries the Marine Stewardship Councilís blue eco-label for sustainably-caught seafood).



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