Home made tempura shrimp hand rolls

I love sushi. I love it too much, because I spend too much money on it. But for Christmas I got a sushi cook book with some chop sticks and a sushi mat. So I figured I would go out and buy the ingredients and try it out.

Chances are, you won't have these ingredients laying around, so this is what you need when you go to the grocery store:

1 bag (1lb) of deveined and peeled shrimp
1 bag of tempura coating (or you can make it - it's very easy)
1 jar of real mayonnaise
1 jar of tempura sauce
1 bag of roasted seaweed sheets
1 container of Asian hot sauce (optional)
1 bag of sticky rice

To make TWO handrolls, you will need:
1/3 cup of tempura coating mixed with 1/4 cup of water
12 of your small shrimp
2 teaspoons of tempura sauce
2 teaspoons of mayo (mixed with a drop of the hot sauce if you use it)
2 seaweed sheets
1/2 cup of cooking oil
1 cup of sticky rice, cooked

Start by getting your sticky rice into your rice cooker/pot. While the rice is cooking,
coat your shrimp in your tempura mixture.
Bring your oil to a medium-low heat in a deep pan, so that the mixture simmers when placed in the pan.
Place a few coated shrimp into your pan and cook for a few minutes or until the shrimp is crispy and golden brown. Flip it over and crisp the other side as well.
Place you cooked shrimp in a bowl lined with paper towel to soak up the excess grease.

Place your seaweed sheet on the table, and place half of your rice, 1tsp of mayo, 1tsp of tempura sauce, and 6 shrimp to one side of the sheet.
Roll the sheet on an angle, making a come shape.
Repeat with the remaining ingredients.

If you have leftover batter, take some veggies (sweet potato, mushrooms, etc.) and fry those as a side with some tempura sauce.

This tastes just like at the sushi place, except that I think there is a particular type of mayo that is normally used.







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