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Texas Fried Oyster Sushi, Heart Attack Roll and Salmon Volcano

SERVINGS
Serving size of 2 Servings
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SERVINGS
Serving size of 2 Servings
RATE THIS RECIPE
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Ingredients

Texas Fried Oyster Sushi Ingredients
  • slightly vinegared water
  • 8 ounce sushi rice, cooked
  • 2 ounce strips nori seaweed, 1 inch x 7 inches
  • 2 tablespoon mayonnaise
  • 1/4 teaspoon hot chili powder
  • 2 tablespoon flour
  • 8 tablespoon plump fresh oysters
  • 2 cup vegetable oil
  • Salmon Volcano Ingredients
  • slightly vinegared water
  • 8 ounce sushi rice, cooked
  • 2 ounce strips nori seaweed, 1 inch x 7 inches
  • 2 tablespoon mayonnaise
  • 1/4 teaspoon hot chili powder
  • 2 tablespoon flour
  • 8 tablespoon plump fresh oysters
  • 2 cup vegetable oil
  • 2 ounce cream cheese
  • 5 ounce crab sticks (approximately six sticks)
  • 1/2 teaspoon jalapeno, chopped and seeded
  • 1 1/2 ounce salmon filet, thinly sliced
  • 1 1/2 ounce Eel or teriyaki sauce
  • Spicy Tuna Mixture
  • slightly vinegared water
  • 8 ounce sushi rice, cooked
  • 2 ounce strips nori seaweed, 1 inch x 7 inches
  • 2 tablespoon mayonnaise
  • 1/4 teaspoon hot chili powder
  • 2 tablespoon flour
  • 8 tablespoon plump fresh oysters
  • 2 cup vegetable oil
  • 2 ounce cream cheese
  • 5 ounce crab sticks (approximately six sticks)
  • 1/2 teaspoon jalapeno, chopped and seeded
  • 1 1/2 ounce salmon filet, thinly sliced
  • 1 1/2 ounce Eel or teriyaki sauce
  • 4 ounce fresh tuna
  • 1 teaspoon black bean sauce
  • 1/4 teaspoon chili powder
  • Heart Attack Roll Ingredients
  • slightly vinegared water
  • 8 ounce sushi rice, cooked
  • 2 ounce strips nori seaweed, 1 inch x 7 inches
  • 2 tablespoon mayonnaise
  • 1/4 teaspoon hot chili powder
  • 2 tablespoon flour
  • 8 tablespoon plump fresh oysters
  • 2 cup vegetable oil
  • 2 ounce cream cheese
  • 5 ounce crab sticks (approximately six sticks)
  • 1/2 teaspoon jalapeno, chopped and seeded
  • 1 1/2 ounce salmon filet, thinly sliced
  • 1 1/2 ounce Eel or teriyaki sauce
  • 4 ounce fresh tuna
  • 1 teaspoon black bean sauce
  • 1/4 teaspoon chili powder
  • 1/2 sheet of nori
  • 3/4 cup sushi rice
  • 3/4 cup Spicy Tuna Mixture
  • 2 stick cucumber
  • 2 stick avocado, plus additional for garnish
  • 4 tablespoon lump crabmeat
  • 1 tablespoon jalapeno pepper
  • 1 teaspoon red chili sauce
  • 1 teaspoon Chili powder
  • Preparation

    Baking Directions:

    Steal This Recipe® step-by-step InstructionsTexas Fried Oyster Sushi Instructions1. Dip both hands into slightly vinegared water2. Take a small amount of cooked rice (about 2/3 ounce) and form it into a football shape in your hand3. Press ball gently until firm4. Repeat with another ball of rice5. Bind each ball of rice with a strip of nori seaweed6. Combine mayonnaise and chili powder, and mix thoroughly7. Lightly flour fresh oysters and pan-fry in hot oil, at 350 degrees F, for 3 seconds8. Separate oysters into two groups, tightly packed, on a baking sheet9. Spread half the mayonnaise mixture on each group of cooked oysters10. Place the oysters under a broiler until light brown11. Using a spoon, carefully place each group onto a sushi ballSpicy Tuna Mixture Instructions1. To make the Spicy Tuna Mixture, combine the tuna, black bean sauce, and chili powder2. Place in the refrigerator and keep chilled until ready to rollSalmon Volcano Instructions1. Put oven on the broil setting2. Place cream cheese in center of the ring mold3. Crumble crab meat and press tightly around the cream cheese, filling the ring mold4. Remove the ring mold5. Wrap salmon filet securely around cream cheese and crab mixture6. Sprinkle jalapeno on top7. Place Salmon Volcano on aluminum foil and broil for 1 to 2 minutes8. Drizzle with eel or teriyaki sauce and serve warmHeart Attack Roll Instructions1. Place 1/2 nori sheet, shiny side down, on a bamboo-rolling mat2. Position nori sheet about 1 inch from the lower edge of the mat (on the side closest to you)3. Dampen your hands with water or a damp towel4. Take a golf-ball size handful of sushi rice and shape into an oval in your hand5. Place rice 1/4 inch below the top left-hand corner of the piece of nori6. Starting from the left and moving to the right and down, begin spreading the sushi rice evenly over the nori sheet7. The rice should uniformly meet each edge of the nori with the exception of the top 1/4 inch, which should be free of rice8. Place the Spicy Tuna Mix in a horizontal line at the center of the rice, moving from left toright9. Place cucumber and avocado on either sides of the Spicy Tuna Mix in a horizontal fashion to the ends of the nori10. With your thumbs, lift the rolling mat (closest to you) while holding the cucumber with your other fingers11. Bring the edge of the mat straight down on the cucumber so that the bottom edge of the piece of nori meets the top edge of the rice13. The 1/4 inch strip should be exposed14. With your forefinger, dab water onto the exposed nori15. With the mat, gently yet firmly roll the nori over itself onto the seam to seal the roll, the seam should be on the bottom16. Press the roll down, using the sushi mat, to ensure that the seam will close17. Shape the roll with the mat to create a square-shaped roll18. To cut, roll the sushi roll away from the mat and onto a cutting board19. Using a very sharp knife, wet the blade with some water and cut sushi roll in half20. Bring one half around to lie above the other and then cut into thirds21. Stand pieces up on a plate with the cut sides showing22. In a small bowl, use a spoon to mash some avocado and the crabmeat together23. Sprinkle a small amount of chili powder into the mixture24. Mix well25 Place 1 teaspoon of the mixture onto the top of each slice of the roll26. Then slice the jalapeno into 8 very thin slices27. Place a slice of jalapeno on the top of the avocado and crabmeat mixture28. To finish the garnish, dab a small amount of the red chili sauce on top

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