Happy New Year 2012!! Dragon Sushi Rolls 謹賀新年ドラゴンロールを作ってみた！

Happy New Year, everybody! this is Kumigar, and you are listening to? Powder by Mr. Kerri Chandler! Yayyyy!! So today, I am making some dragon rolls in celebration of the New Year! Let's get started! These are what you need today! I'm sorry, my prawns were still alive when I got them! And I'm using Nagasawa-san's Banno Tsuyu as a sauce. If you want to know how to make the sushi rice, please consider clicking these links. Let me first show you how I take care of the cucumber! First cut the ends. Cut into half. And cut quarter a inch from the side and repeat. We won't be using the seeds section. Make some incisions from the top and the side. So that your cucumber will look like this and stay together. Let's now cut the avocado! Cut into half. Gently peel off the skin. Slice the avocado very thinly. Squeeze over some lemon juice so that the color of the avocado stays fresh! Let's now work on the prawns! After you wash the prawn, Cut off the antenna leaving about 1 inch. Cut the ends of the uropods, because that is where the moisture retain. Oh my goodness. this prawn really wanted to live. I'm sorry, Mr. Prawn. I will really enjoy you in your honor! Remove the shell at the center part of the body. Make an incision on the back part of the prawn. In order to remove the intestinal vein. Flip it over and make some incisions, and flip it over again and press it down gently so that the prawn will stay straight when deep fried. Using a paper towel, remove moisture off the prawn. And there is something I want to show you. Can you see this part? This is where moisture could stay, and it can get really dangerous when deep frying. When coating the prawn with flour, we will need to make sure we put some in the neck part of the prawn. I will be using the special tempura flour (if you do not have it, please see the description). Add cold water in tempura flour You do not have to mix it too much. Drop a little bit of tempura butter in the heated deep flying oil. If the tempura butter goes down and comes up again really quickly, it means it is ready (to deep fry)! I like coating all of the prawns in tempura butter So that I can put prawns in the deep frying oil in a smooth fashion. More and more we put the prawns in the deep frying oil, it lower the temperature, So it's important to do this really quickly! Pick up the prawns, get rid of the excess oil, and your prawns are ready to go! I like using the ziploc bag and put the bamboo matt inside. You will see why later. Transfer about 1 cupful of sushi rice on top of the bamboo matt Wet your hands and shape into a rectangle shape The nori got the vertical lines like this the shiny side is the front and the other side is the back Place the nori like this; the shiny side down Making sure there is no rice underneath 2 inches from the bottom of the nori Place 2 leaves of the lettuce at the borderline of sushi rice and without underneath Place some cucumbers and top part of the prawn on the side and the bottom side, and I added a deep fried tiger shrimp in the middle. We can't forget about spicy mayo! I'm just adding hichimitogarashi in (2 tbs of) mayo. You can maybe use spicy sauce as well. Coat the tempura prawn with the spicy mayo Wrap the filling using the excess section of the nor. really tightly, and using the bamboo matt We need to roll the sushi really tightly, but not too much and evenly. Now, we need to prepare the BBQ Eel. Slice them in a thickness like this. And we will now the avocado Place a slice of avocado and BBQ Eel like this. And place a piece of saran-wrap, and place the top part really gently. Shape the sushi using the bamboo matt as well. When cutting the sushi into pieces, you may want to use a clean wet cloth (to wipe off the knife). Use the saran-wrap to shape the sushi again And your sushi is almost ready! If you have some sansho, you may want to sprinkle on top. And here is how I made the sauce for the sushi. Heat up 2 Tablespoonful of Nagasawa-san's Bannno tsuyu in a sauce pan at low heat And add 1 Tablespoonful of Sugar and blended really well. Heat until it becomes a little bit thickened I added the sauce on top part of the sushi roll as if it looks like a spine. I added the tobiko so that it would look like a thorn. And here is my dragon rolls! Taraaa!! Check this out! Hmmm Let's Try! Itadakimasu! The top part with BBQ Eel, Tobiko and Avocado. So good! The avocado has such a smooth texture right? The sweetness from the BBQ Eel, and the Tobiko is like…nice… I don't know how to describe it! I think you will have to eat it! It's easy! please try it! I put more of the Nagasawa-san's sauce on top. The tail.. Hmm!!OH MY GOD!!(foodgasm for real LOL) The Nagasawa-san's Sauce is sooo delicious!! Oh my goodness! You know what? I should have just used Nagasawa-san's sauce as dipping soy rather than just using the regular soy sauce, because it's SOO GOOD! Absolutely delicious! Thank you so much for watching! Please subscribe and follow me on Facebook, twitter, Google+ and… Kumigar.com! See you later�