Frog Leg Sushi Rolls
Frog Recipe
1Setup & Prepare
Cultural Context
This innovative preparation applies Japanese sushi techniques to cooked frog legs, creating a fusion dish that bridges Eastern and Western culinary traditions. The technique demonstrates how traditional Japanese methods can be adapted to showcase American ingredients in unexpected, sophisticated ways.
2Ingredients
Shopping List
3Cooking Instructions
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Frog Leg Preparation: Prepare light tempura batter and fry frog legs until crispy and cooked through, about 3 minutes. Cool and remove meat from bones.
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Spicy Mayo: Combine mayonnaise and sriracha for spicy mayo sauce.
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Rice Preparation: Ensure sushi rice is at room temperature and properly seasoned.
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Rolling Setup: Place nori sheet on bamboo rolling mat, shiny side down.
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Rice Application: Spread thin layer of sushi rice over nori, leaving 1-inch border at top.
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Filling: Place frog leg meat, cucumber, and avocado in line across bottom third of rice. Add small amount of spicy mayo.
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Rolling: Using mat, roll tightly from bottom, applying gentle pressure. Seal edge with water.
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Cutting: Using sharp, wet knife, cut roll into 8 pieces with sawing motion.
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Service: Arrange on platter with soy sauce, wasabi, and pickled ginger.
4Chef's Notes & Pairings
Chef's Notes
- Sharp, wet knife is essential for clean cuts
- Don't overfill rolls or they won't seal properly
- The tempura frog adds textural contrast to the soft rice
Wine Pairing
Sake or crisp white wine like Albariño complements the delicate sushi preparation without overwhelming the frog.
Nutrition Facts
Per serving: 285 calories, 18g protein, 8g fat, 38g carbohydrates. Japanese technique with American protein innovation.
