– 2 cups rice flour
– 1/2 tablespoon togarashi or chili powder
– 1 quart cold club soda water
– 8 large butterfly shrimp, peeled and de-veined
– 1 package daikon sprouts
– 4 sheets of yaki-nori, cut in half
– 8 scallion fans
– Wasabi oil
– Salt and white pepper to taste
– 1/2 cup wasabi powder
– 1 tablespoon mirin
– 1 teaspoon sugar
– 1/2 cup canola oil
2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced
In a bowl, mix flour with togarashi, or chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.
Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
PLATING On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi. Enjoy.