Lakerunner Tempura Sushi Rolls (Mock Eel Rolls)

Let me get this out of the way. Use ripe Avocado over Carrot sticks if you can get some. The Carrots don't roll as tight as needed using Tempura but works with other soft Proteins.

We are going over to a Buds house that has a Commercial Kitchen under his house on the Bayou. I cooked my rice and prepped the vegetables at home. Cutting the vegetables in fine sticks improves the tightness of the rolls. I usually microwave the carrots to soften them just a bit but was in a hurry and didn't do it when I really needed to. The seeds are removed from the cucumber flesh before cutting up into sticks.

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When making your Sushi Rice first wash the rice grains very well, till the water runs clear then strain the water off with a colander. You have to cut back on the water to rice ratio also. I am using a little less water to rice by volume. I use the same cup to measure each. After your rice is cooked you spread it out on a cookie sheet to cool a bit before seasoning with Seasoned Rice Vinegar. I put my finished sticky rice in a container with a good lid to prevent it drying out.

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Making the Tempura batter I add 1 egg yoke per cup of Rice Flour and start with 1/2-2/3rds cup cold water. When ready to mix use a fork not a whisk and leave some lumps. I use a double bowl setup with ice in the bottom bowl to keep the batter as cold as possible for the best fluff up and crispiness.

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Rolling up your rolls I cover my mat with cling wrap to keep it clean. Also have a wet towel tip and a bowl of water to dip your hands & towel tip in to keep the rice from sticking to you. I lay the Nori down first then cover about 2/3rds or better with rice. Then I lay down the protein followed by the vegetables.

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Cutting, a sharp knife is needed that was wet by wiping the knife with the wetted towel tip. I usually can make 2 cuts to the wipe but by driving somewhere else my rice got extra sticky so I had to wet the blade between cuts here.

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I drizzle Eel sauce all over the rolls before digging in.

I’m definitely going to try this!! Thanks!!


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Mighty fine looking eats! Thanks for sharing your recipe

Looks delicious. Thanks for sharing

got trained by a fella from overseas to roll my own back when .....
am past pretty good at it a mile or 3 myself ....you done real nice bro ,,,,,:cheers2
what is a lake runner btw ?:dono

Umm I’ll take a platter full!

Yum

We call them Shell Crackers but Lakerunners, Red Ear, Chinquapin are as few other names.

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Originally Posted by rojoguio

We call them Shell Crackers but Lakerunners, Red Ear, Chinquapin are as few other names.

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oh , ok , thunk it was like a blue runner er something and then it got me wondering if you can even eat blue runners .....:Rofl

Them Upper East Coast Guys fish for "Blues" they call'em. We use them for Crab bait.

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Originally Posted by rojoguio

Them Upper East Coast Guys fish for "Blues" they call'em. We use them for Crab bait.

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not bluefish bro , them are not my speed on the table , may as well eat a gizzard shad , I was talking about the open ocean cigar looking light blue colored fish , we called them blue runners back when and used them to ketch REALLY large fisheez .....:highfive
no clue what the real name is on them :dono

after looking around online I came across what we were calling blue runners back when , they are actually rainbow runners , blue runners are in the jack family , rainbow runners are in their own genus ....pelagic looking fish that hammer small jigs and none of the ones we ketched were really large like some I saw on line,
hear tell they eat well and after cutting a few up from time to time , I do remember a very firm texture light colored meat on them .....never ate one though .