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Beer Battered California Rolls on a Stick [RECIPE]

beer battered california rolls on a stick
Photo: John Riggs
A buddy of mine and I were talking about fair foods and how deliciously awesome they are. There’s always talk of what’s next. What will be the next big fair food that will get people talking. That’s when I came up with beer battered California rolls on a stick.

To exemplify what most fair food is, we decided it should be deep fried and it should come on a stick. Not that all fair food does or need to, but it always sounds fancier when it does. I’ve seen deep fried candy bars, deep fried butter, deep fried Oreos and so many more. I’ve heard tales of deep fried coke and deep fried bubble gum so I immediately started thinking of what you could be fried that shouldn’t. That’s when I thought of sushi. Sushi, which usually contains raw fish, shouldn’t be fried or it would kind of defeat the purpose. I went with California rolls as they’re safe and don’t contain raw fish so it would be more universally sampled.

To take it that next step further, I decided to beer batter the California rolls. Beer battering is easy to do and I think you get a better quality out of your fried food when you do so.

And, to make it on a stick, I simply broke chopsticks in half and poked them through. Done and done! You won’t find this at any county or state fair (yet) but here’s how you can make your own.

California Rolls:
Rice (medium or short grain)
Rice Vinegar
Cucumber
Avocado
Imitation Crab
Seaweed Wraps

Beer Batter:
1 Cup of Flour
1/2 Tablespoon of Baking Powder
pinch of salt
Half a bottle of beer
roasted sesame seeds (optional)

Make your beer batter first. Combine dry ingredients, add the beer, mixed it up so it’s smooth, refrigerate for about 15 minutes to an hour. It’s ready to use then.

For the California Rolls, you can buy some as they’re always the cheapest thing on the sushi menu, but if you insist on making your own, here’s how.

Steam the rice. Once done, let it cool to room temperature in a wooden or plastic bowl. Don’t use a metal bowl as metal + vinegar don’t work together. Splash a little on there to help make it stickier and it gives it a sushi-rice flavor. Slice the cucumber lengthwise as well as the avocado and imitation crab. Put a little rice on the seaweed wrap, covering about a third from the bottom, place ingredients and roll it up. Slice to your preferred thickness. Traditionally, you can usually get about 8-10 pieces per roll.

Heat oil (I use canola oil, but whatever you use is fine) to a medium-medium high heat. Place in hot oil, only for about a minute on each side, drain. Poke a stick through it and serve with soy sauce.

The verdict at the Riggs’ house? I love it, my wife hated it and my daughter who loves trying to foods said it was pretty good.

bon appetit! or itadakimasu! or enjoy! Impress your friends and neighbors with this one.

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