Oishi Sushi & Da "Ko" Ri

Ingredients

Yield:

4

• Oishi Sushi

  • 2 cups cooked short-grain rice
  • ½ cup sushi vinegar (sushi-zu)
  • 1 pound sashimi-grade ‘ahi
  • 2 tablespoons sesame oil
  • 1 ½ teaspoons Hawaiian ‘alaea salt
  • 4 sheets yaki nori (crisp squares of seaweed)
  • 2 cups tempura batter (see below)
  • Oil for deep frying

• Tempura Batter

  • ½ cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups ice water

• sushi Vinegar (Sushi-Zu)

  • ½ cup rice vinegar
  • 1/2 cup Sugar
  • 2 tablespoons mirin
  • 1 teaspoon salt
  • 1 (2-inch by 3-inch) piece dried nori

• For Garnish

  • 1 tablespoon orange tobika caviar
  • 1/4 cup kaiware (radish) sprouts
  • 1 tablespoon Chili Aioli
  • 1 tablespoon Kabayaki sauce

• Pineapple Da “Ko” Ri

  • 2 oz Sammy’s Beach Bar Rum
  • 2 slices fresh pineapple
  • ¾ oz lime juice
  • 1 ¼ oz simple syrup

Preparation

Difficulty:

Medium

Total Time:

30 Minutes

 

1. Sushi Vinegar (Sushi-Zu)

   1. Place all ingredients in a small saucepan and heat on low until sugar has completely dissolved
   2. Remove the piece of nori

2. Tempura Batter

   1. Whisk together the flour, cornstarch, baking powder and salt
   2. Slowly add the ice water, whisking as you go until batter is neither stiff nor runny

3. Rice

   1. Cook short-grain rice and measure out 2 cups
   2. Put the rice into a sushi bucket or shallow baking dish
   3. Pour a little of the sushi vinegar over the rice and turn the rice with a wooden spoon
   4. Keep pouring sushi-zu and turning rice
   5. Let rice cool

4. Oishi Sushi

   1. Put the sheets of nori on table, shiny side down
   2. Divide rice into 4 equal portions
   3. Put a portion of the rice on each sheet
   4. Spoon 1/4 of the seasoned ahi into each sheet of nori and rice
   5. Starting with the end nearest to you, start rolling up the nori and rice tight
   6. Put the roll on a sudare, a bamboo sushi mat. Roll up, using to firm and shape
   7. Heat the oil in a deep-fryer or deep saucepot to 350 degrees
   8. Dip a finished roll into the tempura batter and slide it into the hot oil
   9. Fry it for 30 seconds or until crisp
   10. Drain on paper towel and repeat until all the rolls are fried

5. Pineapple Da “Ko” Ri

   1. Muddle fresh pineapple slices, shake vigorously and strain into a chilled martini glass
   2. Garnish: Pineapple slice and sugar in the raw on a quarter of the rim of the martini glass.