Tempura Kimchee Maki
A nice twist on sushi made with kimchee tempura...
makes 3-4 rolls
1 handful kimchi (with excess liquid squeezed out)
1/2 cup cold water
1/2 cup cake flour
1 tsp egg replacer
2 tablespoons vegetable oil
1 tsp baking powder
1 tsp salt
1/4 cup cake flour
1/4 cup korean red pepper, ground
Vegetable oil for frying
1.5 cups sushi rice
2 cups water
Dash vinegar + 1 tsp sugar
3-4 sheets nori
1 avocado, sliced thin
Small handful daiya cheeze shreds
4 tablespoons mayonaise
1 tablespoon sesame oil
Black sesame seeds, for topping
Combine your sushi rice and water in a saucepan or rice cooker, bring to a boil, cover, and cook 20 minutes - until the water is absorbed. Remove rice to a large bowl and stick the stuff in the freezer to cool quickly.
Toss your red pepper and flour together. Spread on a plate.
Mix the batter ingredients together and whisk till smooth.
Heat your vegetable oil in a fryer or wok till hot hot hot, and make your tempura - roll each piece of kimchi seperately in the flour/red pepper mix, then dip in the batter, then gently lay in the oil bath. Do only 3 at a time - they cook quickly. Scoop out and lay on paper towels to drain. Repeat until your kimchi is all gone.
Mix your sugar and vinegar together and add to the rice. It's ok if it's still a little warm - just not hot.
Chop your kimchi into 1/2 inch wide pieces (if they don't need chopping, more power to ya - mine did!) and set them out on a plate with your other fillings (avocado, daiya).
Lay out your sushi mat and place a piece of nori rough side up. Grab about a cup of rice from your bowl and press it into the sushi, until it forms a rectangle that stretches to both sides horizontally but leaves a little space at both top and bottom. Press 1/4 of the avocado, then kimchi, then daiya into the rice, and roll away.