BEST Tempura Shrimp Sushi Roll

By No Recipes · 60 min

Ingredients

Instructions

1. Preheat a deep pot with a few inches of vegetable oil to 360°F (180°C) and line a wire rack with paper towels.
2. Cut shallow slits into the underside of the shrimp, then flip them and press along the back from base to tail.
3. Dust the shrimp with 45 grams cake flour.
4. Whisk the cold 2/3 cup water into 100 grams cake flour for the batter without over-mixing.
5. Dip the meat part of each shrimp in the batter, lower it into the oil while shaking and pulling it, and fry for about 2 minutes, flipping a few times, until crisp.
6. Drain the tempura on the rack, then fry again in the oil for about 2 minutes until crisp, and drain.
7. Mix 1/4 cup Japanese mayonnaise with 2 teaspoons Japanese hot mustard to make karashimayo. Mix 1 tablespoon rice vinegar into 1 cup water for tezu. Wrap the makisu in plastic wrap.
8. Place one nori sheet long edge toward you on the mat. Wet your hands in the tezu, spread a thin, even layer of the sushi rice across the top edge, then spread it down toward you without mashing it.
9. Spread some tobiko across the bottom half of the rice.
10. Flip the sheet over so the rice side is down and the rice edge is nearest the mat's far side.
11. Place two lettuce halves just below the centre and stagger avocado wedges on top. Place two shrimp tempura with tails out of opposite sides, and spread karashimayo on the tempura.
12. Roll the mat over the fillings until the rice edge meets the nori, press to firm, roll the rest of the way, then wrap in the makisu with the seam down and press gently to set the shape.
13. Unwrap, trim both ends with a long, sharp, wet knife, cut in half, then cut each half into thirds.

Summarized from No Recipes's video. Watch it for the details.

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