Get in the mood with this oyster sushi recipe

Steal This Recipe® step-by-step Instructions

Texas Fried Oyster Sushi Instructions
1. Dip both hands into slightly vinegared water
2. Take a small amount of cooked rice (about 2/3 ounce) and form it into a football shape in your hand
3. Press ball gently until firm
4. Repeat with another ball of rice
5. Bind each ball of rice with a strip of nori seaweed
6. Combine mayonnaise and chili powder, and mix thoroughly
7. Lightly flour fresh oysters and pan-fry in hot oil, at 350 degrees F, for 3 seconds
8. Separate oysters into two groups, tightly packed, on a baking sheet
9. Spread half the mayonnaise mixture on each group of cooked oysters
10. Place the oysters under a broiler until light brown
11. Using a spoon, carefully place each group onto a sushi ball

Spicy Tuna Mixture Instructions
1. To make the Spicy Tuna Mixture, combine the tuna, black bean sauce, and chili powder
2. Place in the refrigerator and keep chilled until ready to roll

Salmon Volcano Instructions
1. Put oven on the broil setting
2. Place cream cheese in center of the ring mold
3. Crumble crab meat and press tightly around the cream cheese, filling the ring mold
4. Remove the ring mold
5. Wrap salmon filet securely around cream cheese and crab mixture
6. Sprinkle jalapeno on top
7. Place Salmon Volcano on aluminum foil and broil for 1 to 2 minutes
8. Drizzle with eel or teriyaki sauce and serve warm

Heart Attack Roll Instructions
1. Place 1/2 nori sheet, shiny side down, on a bamboo-rolling mat
2. Position nori sheet about 1 inch from the lower edge of the mat (on the side closest to you)
3. Dampen your hands with water or a damp towel
4. Take a golf-ball size handful of sushi rice and shape into an oval in your hand
5. Place rice 1/4 inch below the top left-hand corner of the piece of nori
6. Starting from the left and moving to the right and down, begin spreading the sushi rice evenly over the nori sheet
7. The rice should uniformly meet each edge of the nori with the exception of the top 1/4 inch, which should be free of rice
8. Place the Spicy Tuna Mix in a horizontal line at the center of the rice, moving from left to
right
9. Place cucumber and avocado on either sides of the Spicy Tuna Mix in a horizontal fashion to the ends of the nori
10. With your thumbs, lift the rolling mat (closest to you) while holding the cucumber with your other fingers
11. Bring the edge of the mat straight down on the cucumber so that the bottom edge of the piece of nori meets the top edge of the rice
13. The 1/4 inch strip should be exposed
14. With your forefinger, dab water onto the exposed nori
15. With the mat, gently yet firmly roll the nori over itself onto the seam to seal the roll, the seam should be on the bottom
16. Press the roll down, using the sushi mat, to ensure that the seam will close
17. Shape the roll with the mat to create a square-shaped roll
18. To cut, roll the sushi roll away from the mat and onto a cutting board
19. Using a very sharp knife, wet the blade with some water and cut sushi roll in half
20. Bring one half around to lie above the other and then cut into thirds
21. Stand pieces up on a plate with the cut sides showing
22. In a small bowl, use a spoon to mash some avocado and the crabmeat together
23. Sprinkle a small amount of chili powder into the mixture
24. Mix well
25 Place 1 teaspoon of the mixture onto the top of each slice of the roll
26. Then slice the jalapeno into 8 very thin slices
27. Place a slice of jalapeno on the top of the avocado and crabmeat mixture
28. To finish the garnish, dab a small amount of the red chili sauce on top