Join us to make a most-impressive sushi roll with both spicy tuna and shrimp tempura; plus learn to master the impressive dragon roll presentation. Chef Takahashi will walk you through the process in this fun free 45 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
This class is intended as a demonstration, pick up some tips and tricks and have your questions ready!
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
Yield: 2 rolls
• 4 pcs 16/20 Shrimp
• 3 oz Tempura powder/tempura batter mix
• 2 oz Cold water
• 1 Avocado
• 2 oz Spicy mayonnaise (Mayonnaise, sriracha, sweet chili, salt, garlic powder, kochi jang/gochujang)
• 8 oz Sushi-grade Tuna
• 1 Tbsp Masago
• 1 tsp Scallion
• 1 tsp Sesame seeds
• 6 oz Sushi rice
• 1 sheet Nori
• Sushi/Seasoned vinegar (rice vinegar, salt, sugar, kelp)
• 1 oz Eel sauce
• Pan for frying
• Rice cooker
• Large bowl to mix rice
• Small bowl to mix spicy tuna
• Two cutting boards
• Plastic wrap
• Sheet pan
Assembly: Press 3 oz of sushi rice onto the half nori sheet, spreading rice out and leaving approx 1/4 inch of uncovered nori at each end (it helps to wet your fingers with cold water when you are patting the rice onto the nori). Sprinkle 1 tsp sesame seeds on the rice. Flip the nori sheet. Arrange 1 piece of shrimp tempura along the center. Top with 1 Tbsp scallion and ½ oz spicy mayonnaise. Roll the filling into the center, then finish rolling into tube. Squeeze roll tightly together.
To prepare the avocado: Cut an avocado in half lengthwise and remove pit. Remove the skin and slice the avocado widthwise with the tip of knife (1/8"). Gently press the avocado slices with your fingers and side of a knife until the length is about the length of a sushi roll.
Using the side of knife place 2oz cut avocado and 2oz spicy tuna on top of the shrimp tempura roll. Cut into 8 pieces.
Sprinkle 1 Tbsp tempura crunch over the pieces and drizzle 1 Tbsp eel sauce on top.
Chef Notes: This class is intended as a demo of the full process including making the tempura shrimp, sushi rice, spicy mayo and spicy tuna components plus full assembly and presentation of rolls
Meet your Chef: Chef Takahashi has over 20 years of experience working in kitchens in Japan and the United States. Chef Takahashi has enjoyed cooking since very young age. He mastered Japanese Kaiseki, known for its meticulous preparation, fresh seasonal ingredients, and beautiful artistic presentation, early in his career. It is a cuisine that Chef Daijiro still prepares at home for his family at home.
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Tempura Shrimp Dragon Roll with Chef Daijiro can be booked here.
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