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Porcini Mushroom Tempura Sushi Handroll

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Porcini Mushroom Tempura Sushi Handroll

Ingredients

  • 3-4 cups cooked, seasoned sushi rice (the recipe i use)
  • 8 oz. fresh porcini mushrooms (or shitake or enoki), sliced 1/4-inch thick
  • tempura batter
  • cooking oil for frying
  • several sheets of nori (toasted seaweed), cut in half
  • masago (flying fish roe)
  • avocado, sliced
  • anago (bbq eel) sauce
  • 1 cup ice cold water
  • 1 large egg
  • 1 cup flour
  • 1/8 tsp baking soda
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