500 Sushi Dishes
Lightly fried maki rolls are not traditional in Japan but have really taken hold in the West. They are best served as soon as you’ve made them so as to get that rare contrast in sushi between hot and cold in your mouth.
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You Will Need
Get the hard part out of the way and start with making the daikon peel. With a 15-cm (6-in) knife, firmly hold the daikon against the knife and turn the daikon gradually to produce one long, uniform strip, or use a wide vegetable peeler to peel long strips. Roll the futomaki as described on pages 22–3. Add an unbroken smear of wasabi. Using a teaspoon, spread on the flying fish roe and add the long chives and avocado on top
Bring about 2.5 cm (1 in) of good vegetable oil in a small saucepan to 200°C (400°F). Dust the softshell crab with potato flour and deep fry for 3 to 4 minutes. Drain and squash the crab to compress it sufficiently for it to fit snugly in the roll. Add the crab to the roll whilst it is still hot. Continue rolling. Before cutting the roll, place it on top of the daikon strip and wrap the roll in the daikon. Trim the roll and cut into 6 or 8 pieces. Serve with chilli mayonnaise.