Jogasaki Number 4

• 1 sheet soy paper
• 1 cup vinegared rice (sushi rice)
• 6 ounces ground tuna
• Sriracha hot sauce
• Mayonnaise
• Sesame chili oil
• 2 to 3 slices avocado
• 1 cucumber wedge
• 2 ounces grilled freshwater eel
• 2 pieces shrimp tempura

1. Cook's Note: To make your own shrimp tempura, dip shrimp in a tempura batter of 1 cup ice water, 1 cup all-purpose flour, and 1 egg yolk, and fry until golden brown.
2. Lay the soy paper on top of your cutting board.
3. Spread the rice evenly over the soy paper.
4. Mix the tuna with some hot sauce, mayonnaise and chili oil to taste.
5. Spread the spicy tuna evenly on the sushi rice.
6. Add the avocado and cucumber wedge.
7. Heat up the grilled eel to 165 degrees F and place on top.
8. Add the shrimp tempura.
9. Roll the soy paper gently and make sure you interlock its ends.
10. Wrap with sandwich paper and aluminum foil.
11. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
12. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

soy paper, vinegared rice, ground tuna, hot sauce, mayonnaise, sesame chili oil, avocado, cucumber, freshwater, shrimp

Taken from www.foodnetwork.com/recipes/jogasaki-number-4.html (may not work)