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1
Stir the soy sauce and wasabi pwdr together in a small bowl till blended, then stir in the plum sauce and hoisin sauce.
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2
For the Chipotle Aioli: Stir the mayonnaise, garlic and chipotle peppers together in a small bowl till blended.
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3
For the Rolls: Place a sheet of nori horizontally over a bamboo mat or possibly a piece of plastic wrap.
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4
Spread 1 c. of the rice proportionately over the nori, leaving a 1/2- to 3/4-inch border along the top edge.
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5
Spread a thin film of the wasabi paste over the rice.
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6
Place thin strips of ahi end-to-end across the bottom third of the rice.
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7
Spread a thin film of chipotle aioli along one side of the ahi.
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8
Sprinkle half the carrot and half the ginger over the ahi.
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9
Lay one of the chives alongside the ahi.
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10
Sprinkle half the salt and pepper and half the sesame seeds over the filling.
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11
Starting with the edge closest to you, and lifting the mat or possibly plastic wrap to help you along, form a compact cylinder.
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12
Wet the top edge of the nori and press to seal.
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13
Repeat to make a second roll.
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14
For the Beer Batter: Stir the bread flour, all-purpose flour, almond meal, baking pwdr, salt and pepper together in a wide, shallow bowl till blended.
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15
Stir in the beer.
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16
The batter should be just thick sufficient to coat a spoon.
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17
If the consistency is too heavy, add in more beer, one Tbsp.
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18
at a time, till adjusted.
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19
For the Deep-Frying: Pour sufficient vegetable oil into In a deep wide skillet to fill 2 inches.
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20
Heat over medium heat to 350 degrees.
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21
Dredge the rolls in cornstarch to coat them lightly.
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22
Shake off the excess.
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23
Dip the rolls into the batter, rolling them to coat all the sides proportionately.
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24
Let the excess batter drip back into the bowl, then immediately slide the roll into the warm oil.
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25
Deep-fry, turning as necessary, till the batter is golden, about 1 1/2 min.
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26
Remove with a slotted spoon and drain on paper towels.
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27
Slice each roll diagonally into 2 or possibly 3 pcs.
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28
Serve warm with dipping sauce and additional pickled ginger.
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29
This recipe yields 2 servings.
