Tempura Lobster and Enoki-Miso Salad Roll Recipe | Ming Tsai | Food Network

Ingredients

• 2 cups rice flour
• 1/2 tablespoon togarashi or chile powder
• 1 quart cold club soda water
• 1/2 tablespoon shiro-miso (light)
• 1 teaspoon sugar
• 2 tablespoons sake
• 1 tablespoon canola oil
• 4 sheets yaki-nori
• 4 raw lobster tails, sliced very thinly on the bias
• 1 package enoki mushrooms
• 1 package daikon sprouts
• Salt and white pepper, to taste
• Sushi Rice, recipe follows
• 4 cups sushi rice (Calrose/short grain)
• Water, up to Mount Fuji
• 1 cup rice wine vinegar
• 1/4 cup mirin
• 1/2 cup sugar