SHRIMP TEMPURA ROLL
This
recipe for shrimp tempura roll is crispy shrimp with avocado and cucumber, all
wrapped up in seasoned rice. Making sushi at home is actually quite fun and
easy to do!
Course Appetizer,
Main Course
Cuisine Asian
Keyword shrimp
tempura roll, tempura shrimp sushi
Prep Time 25 minutes
Cook Time 15 minutes
Total
Time 40 minutes
Calories 593 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the sushi rice:
·
2 cups uncooked
sushi rice
·
2 cups water
·
2 tablespoons rice
vinegar
·
2 tablespoons sugar
·
1
1/2 teaspoons salt
·
For
the sushi rolls:
·
4 sheets
of nori
·
8 pre-cooked
tempura shrimp
·
8 strips
of cucumber
·
8 slices of
avocado
·
3 tablespoons black
and/or white sesame seeds
Instructions
1.
Place
the rice into a colander and rinse until the water runs clear.
2.
Add
the rice and 2 cups of water into a medium saucepan over high heat. Bring to a
boil, uncovered. Once it begins to boil, reduce the heat to low and cover. Cook
for 15 minutes. Remove the pot from the heat and let stand, covered, for 10
minutes.
3.
Combine
the rice vinegar, sugar and salt in a small bowl and heat in the microwave for
20-30 seconds. Transfer the rice to a large bowl and add the vinegar mixture.
Fold thoroughly to combine. Allow the rice to cool to room temperature
4.
Place
one sheet of nori on a flat surface and press approximately 1/3-1/2 cup rice
across the surface of the nori, going all the way to the edges. This is easiest
if your fingers are slightly damp.
5.
Place
a piece of plastic wrap over the rice covered nori and invert on top of a sushi
rolling mat so that the seaweed side is up.
6.
Place
2 shrimp, 2 strips of cucumber and 2 slices of avocado along one side of the
nori.
7.
Pick
up the edge of the rolling mat closest to the shrimp mixture and tightly roll
up the sushi.
8.
Press
approximately 2 teaspoons of sesame seeds into the rice on the sushi roll.
9.
Using
a sharp knife, slice the sushi then serve immediately.
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