Chefs at a new restaurant make sushi rolls the traditional way. Tonight, one shows us how simple it is to make at home. Time to grab a Bite With Belkys.
The Chef & Owner: Rodolfo Manzon
The Restaurant: Temaris
The Dish: Tokyo Temaris
Ingredients:
- 1 lb. of yellow fin tuna (loin)
- 1/4 cup of scallions, diced
- 1 Tbs of tobiko
- 3 Tbs of yellow chili sauce
- 3 Tbs of guacamole
- 1/2 cup of kimchee sauce
- 1/2 cup of sriracha hot sauce
- 1 cup of sushi grade white rice, cooked almonds, to garnish ginger, to garnish
Method of Preparation:
- Start by finely dicing the tuna. Then, combine it with scallions and tobiko (also known as sergeant eggs).
- Next, Chef Rodolfo adds a yellow chili sauce. The yellow chili sauce consists of sesame oil combined with white cheese, milk and yellow chili pepper.
- After, add a dab of guacamole and stir.
- Then, pour in some kimchee and sriracha sauce. Stir it all together one more time.
- Now, make rice balls by taking cooked white rice and placing it in a piece of plastic wrap. Then, form the rice into small balls and remove the plastic wrap.
To Plate:
Top the rice balls with the tuna mix, a little yellow chili sauce, guacamole and more tobiko. You can garnish with almonds and ginger.
Serving Suggestion:
Sake
Serves: 2
Note:
Take a copy of the recipe to the restaurant and receive a complimentary Tokyo Temaris. (Valid for one month after the air date.)
Temaris
1250 South Miami Ave
Miami, FL 33130
305-836-2747