Tiger Eye Sushi


This sushi is prepared tempura-style, resulting in a crispy exterior and a super flavorful center.

40 min
4 Rolls


ahi blocks (2-1/12 oz.)
1 Tbsp
wasabi paste
asparagus (stalks; blanched)
1 Tbsp
tobiko caviar
nori sheets (cut in half)
1 cup
sushi rice
lemon (juiced)
1 cup
beurre blanc
8 oz
2 Tbsp
rice wine vinegar
1 Tbsp
dry mustard
1 cup
tempura batter (prepared)
Prep Time:
40 min
Total Time:
40 min


Carefully slice the ahi blocks in the center to approximately half the way down. Place the wasabi paste in the center followed by the tobiko caviar and asparagus. Place the ahi on the nori sheet and then top with the sushi rice. Gently roll the nori around the ahi and rice. When it's completed, place it into the fridge.

For the sauce, mix together the lemon juice and beurre blanc in a small pot. Slowly whisk in the butter until smooth and then add the mustard and rice wine vinegar. Set aside. Heat the oil in the pan on medium high heat. Roll the tiger eye sushi in the tempura batter and carefully place in the hot oil. Fry for less than 1 minute, be sure not to overcook the fish. Place on a towel to drain the oil, then slice each roll into 6 "tiger eye" pieces. Finish by pouring the sauce into the middle of each plate and placing a roll on top.

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Chef Maka Kwon