Dinner - Shrimp tempura sushi roll recipe

How to cook:

1. Prepare your sushi rice by cooking and then cooling.
2. Prepare your cucumber, avocado and shrimp, cream cheese and sauces.
3. To roll this sushi, I place a sushi mat on the counter, then lay a piece of plastic wrap or parchment paper down over the sushi mat.
4. Add rice and press it out to fit the shape and size of my nori wrap.
5. Lay another piece of plastic or parchment paper over the rice and use a rolling pin or hands to press out the rice so it is uniform, smooth and compressed. Remove the plastic wrap or parchment paper from on top of the rice (leave the one one the bottom of rice) so we can add your nori.
6. Most nori wraps are large, They make them big so people can wrap the roll with the nori on the outside. We are keeping the nori on the inside of the rice so that is why we cut the wrap, so cut off about 1/4 of the nori wrap pieces so you don't have a giant roll.
7. Place the nori wrap, rough side down, shiny side up. Once you place it the wrap will not move so place mindfully. If you have any corners without rice under them you can slide rice under the nori as needed.
8. Add your shrimp, cream cheese, cucumber, added desired sauce and if adding avocado to the center filling add that too, place in the center of the wrap going all of the way down vertically.
9. Take the plastic wrap or parchment paper that is still under the rice and bring the two edges of the roll together until the rice and nori wrap edges meet, if they are a little bigger than your filling then lay edges over each other or cut off the excess rice before forming into a cylinder. If your filling is too large and roll won't close then you can add rice to the open gap and form a cylinder.
10. Use your hands to press the roll gently, wrap the plastic wrap or parchment paper around the roll completely and take your sushi mat or a towel and press it together so you have a firm roll, don't squeeze too hard or your filling will come out the sides.
11. Once formed with a sushi mat or towel, move to desired serving dish, add avocado on top if adding here and then add sauces and optional sesame seeds.
12. To slice, dip knife into rice vinegar or water between each slice so it doesn't stick. I have found a serrated knife is also nice to use if you don't have particularly sharp knifes, just gently saw at each slice and it will created a nice sushi slice without ruining your filling.
13. Repeat for the second roll and enjoy!

Notes: Shrimp Tempura Roll - How To Make Sushi Series, This video is about our how to make Shrimp Tempura Roll which is actually very simple. Take a look and see if you can put your own twist on it and do let us

How to cook:

1. Cook rice according to package directions. In a small bowl, combine the vinegar, sugar, and salt. Pour into rice and stir to combine. Lay a piece of seaweed on a sushi mat (cover the mat with plastic wrap for an easier clean-up), shiny side down. Using a large wooden spoon, place a scoop of rice on the seaweed and spread evenly, leaving 2 inches uncovered at the top or bottom. Cut cucumber, avocado, and imitation crab into thin strips. Line up fillings across the center. Roll up sushi. Slice in half. To prepare the tempura batter, combine the flour, water, and egg in a shallow bowl. Dip each roll in the batter, then dip in the breadcrumbs. Fry until breadcrumbs are golden brown, about 2 minutes per side. When ready to serve, slice each sushi roll into small pieces with a sharp serrated knife. Serve with dipping sauces: Sweet Dipping Sauce or Spicy Mayonnaise Dipping Sauce

Notes: Shrimp Tempura Sushi Roll Recipe, Once heated, begin dipping shrimp (peeled, deveined) in the batter, and fry until golden on the outside, about 1-2 minutes. Set the shrimp aside. Prepare rice—Boil rice in water. When done and cooled a bit, transfer the rice into a bowl and add rice vinegar, salt, and sugar, mixing thoroughly. Set up your sushi station.

Nutrition:

• Calories: 59 kcal
• Carbohydrate: 10 g
• Protein: 1 g
• Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 18 mg
• Fiber: 1 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Cook Sushi Rice & Prepare Other Ingredients
2. Rinse the sushi rice. Then add the rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar and sugar).
3. While the rice is cooking, you can cut cucumbers into thin strips. Cook shrimp tempura if needed. I used the frozen ones, and baked them according to the instructions (You'll need to let the cooked shrimp tempura to cool down before adding them to the sushi).
4. Make Dragon Rolls
5. Lay out the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo).
6. Fold the nori sheet in half and split using a pair of scissors.
7. Place half of the nori sheet on top of the bamboo mat, the shiny side facing down.
8. Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in Tezu vinegar water* to prevent sticking.)
9. Flip everything so that rice is facing down.
10. Place 2 pieces of shrimp tempura and 2 strips of cucumber on top of the nori.
11. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
12. Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. Remove the bamboo mat and the plastic wrap. Set the rolls aside.
13. Make the Avocado Topping & Assemble
14. Slice the avocado in half. Then remove the pit and skin.
15. Cut each piece into thin half-moon slices. Make sure to cut it into very thin pieces so that the toppings can be easily shapped.
16. Spread the layer on the counter.
17. Use a large knife to lift avocado slices up and carefully place them on top of your sushi roll.
18. Arrange the avocado layer to cover your roll properly. Then place plastic wrap on top, and cover with the sushi mat. Squeeze gently to shape the avocado around the roll.
19. Remove the mat from the roll while keeping the plastic wrap. Then slice the roll into bite-size pieces. Remove the plastic wrap and enjoy!

Notes: Tempura Shrimp Sushi Roll, Ingredients. ~2 cups cooked sushi rice – cooked and cooled. 6 tempura shrimp – make your own or cook from frozen. ~2 ounces cream …

Nutrition:

• Calories: 50 kcal
• Carbohydrate: 7 g
• Protein: 2 g
• Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 18 mg
• Sodium: 57 mg
• Fiber: 1 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Make Sushi Rice:
2. Add the rinsed rice and water to the rice cooker. Cook according to the instructions.
3. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
4. Make Godzilla Rolls:
5. Lay out your bamboo mat with a piece of plastic wrap on top. (This will prevent your mat getting dirty.)
6. Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
7. Place the remaining nori sheet towards the bottom of the mat, with the shiny side facing down.
8. Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. (You can dip your hands into Tezu water* before handing the rice.)
9. Spread the rice in a thin layer. Don't use too much pressure, otherwise, you'll make the rice mushy.
10. Add shrimp tempura, avocado, and cucumber slices on top of the rice.
11. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
12. Slice the sushi roll into 8 pieces. Serve and enjoy immediately.

Notes: Shrimp Tempura Roll – Crispy and Delicious in a Sushi, Prepare Shrimp tempura. Peel and devein all the shrimps, leave the tails on and let sit to air dry a bit. In a wide enough container, mix 31/2 Tbsp of all purpose flour …