take nori, lay out on plastic or those bamboo mats
load fresh and raw contents of volcano roll; brown rice cooked, cut avacado, fresh salmon, cut asparagus, cream cheese, (roll into long log and lay down)
begin rolling nori up, you can use mirin or water to dabble on nori for glue.
they looked like giants "spleefs" I believe is the word they use.
meanwhile your vat of hot veg. oil has been heating to way hot
here we go! dip the rolls into a tempure mix which is mostly rice flour. you can purchase this at any grocery pretty much. use cold water and put in freezer until just before dippage.
the coated sticky volcano roll now goes in, like a hot bowl of magma.
turn carefully with fork for even frying on all sides, i think we fried for a 3-4min. or so.
carefully extract freshly fried roll with slotted spoon to let excess oil drain, place on paper towel to cool but not too long!
(wah lah!) carefully cut with very sharp knife into nice size bites.
I made a dipping sauce that I learned from:
"eel sauce" equal parts turbinado sugar, mirin dressing, and soy sauce
mix on burner till almost boiling * I let this reduction go a bit too hot a bit too long, because once it cooled it crystallized and became to viscous to pour, ha! so maybe go to just boiling and then back off heat.
so that was our fabulous lunch accompanied with simple salad and prosecco.
and this was dinner :)