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Tempura Shishito Pepper & Salmon Sushi w/ Sriracha-Lime Cream Cheese

Servings: 4 rolls

Ingredients

  • For Tempura Shishitos:
  • 8 shishito peppers
  • 1/2 c white flour
  • 3/4 c seltzer water or club soda
  • 1/2 T cornstarch
  • 1 t salt
  • 1 c canola oil or other high-heat oil
  • For Sriracha-Lime Cream Cheese:
  • 3 T cream cheese
  • 1 T Sriracha
  • 1/2 T lime juice
  • For Rolls:
  • 2 c cooked sushi rice see post for recipe
  • 4 sheets Nori optional
  • 1/2 lb sushi grade Salmon cut into .25" rectangular strips
  • 2 avocados halved then very thinly sliced into half-moon strips
  • 1/4 c soy sauce or Tamari
  • 1/2 T cornstarch

Instructions

  • For the tempura shishitos, combine the flour, seltzer water, cornstarch and salt. Mix to combine, but do not over mix or carbonation will all evaporate.
  • Heat 1 c canola oil in a small pot, over medium-high heat.
  • Once oil is hot, dip one shishito into the batter and fry on both sides until crisp, but not soggy. Lay to drain on a paper towel.
  • Repeat for all shishitos.
  • Combine all ingredients for the Sriracha-Lime cream cheese and set aside to soften at room temperature.
  • For the rolls, tightly wrap a sushi mat in plastic wrap.
  • Thinly spread 1/2 cup sushi rice over the mat, in the shape and size of the nori sheets.
  • Place a sheet of nori over the rice.
  • Spread 1/4 of the cream cheese mixture across the Nori, lengthwise.
  • Layer 2oz of the salmon across the cream cheese.
  • Finish layering lengthwise with two shishito peppers (stems removed).
  • Tightly roll up the map, pressing the edge of the roll to seal.
  • Carefully shingle one of the sliced avocado halves across the top of the roll.
  • Wrap in plastic wrap and press the avocado tightly onto the roll.
  • Repeat for 3 more rolls. Then slice each roll into 1/2" pieces.
  • For garnish, heat soy sauce in a small saucepan over high heat. whisk in the cornstarch until sauce has thickened.
  • Drizzle over each roll to serve.