Tuesday, May 19, 2015

Shrimp Tempura Sushi Roll & Tips

I have this thing for sushi. You could say I am a sushi enthusiast. When the hubby and I first started dating, he thought I just liked sushi{like a normal person}. We had gone on a few dates and gone to my preferred sushi restaurant, so he had an inkling of my love of sushi. It wasn't until we were married, that he realized the full fledged love affair I had with sushi. I could pretty much eat it every single day{Seriously}. And that can get very expensive! So, I resolved myself to learning how to make it at home.
Today I'd like to share some tips on how to make sushi the easy way & dispel some worries you might have about sushi;).
Tip#1: One of the most important things when it comes to sushi is the rice. Short grain really does work the best. If you are wanting to make inside-out rolls, short grain rice is your best option. 
Tip #2: You'll want to add the rice to the roasted seaweed while it is still warm. 
Tip#3: Place your bamboo mat in a zip-loc bag or cover it with plastic wrap in order for it to stay clean as well as making the rolling process easier.
Tip #4: Shrimp tempura can be very time consuming & messy. I like to buy these pre-made, that way I always have them on hand & I can enjoy my sushi in half the time. 
 Tip #5: Although the bamboo mat works amazingly to give the sushi rolls their shape, you can also achieve the same effect by adding plastic wrap to a towel and rolling them.
Tip#6: If you want flawless avocado wrapped sushi, just cover your roll with plastic wrap and slice. After you've sliced all your rolls, you can remove the wrap. 
Now, that you know the basics you can apply them to make your favorite sushi rolls. 
Shrimp Tempura Sushi Roll

Ingredients:
Sushi Rice
2 cups Japanese short grain{cooked in rice cooker}
4 Tbsp Sushi Rice Vinegar
1 Tbsp sugar
1 tsp salt  
Pre-made Shrimp Tempura{baked per directions}
1 Avocado, ripe but still firm
1/4 cucumber, peeled and thinly sliced
Roasted Nori Seaweed
sesame seeds
Sushi mat
Plastic wrap

To Garnish
Spicy Siraracha mayo
Soy sauce
Wasabi paste
lemon

 Instructions

1.Add rice to rice cooker & prepare as directed. 
2.Meanwhile, you'll add your frozen pre-made shrimp tempura onto a nonstick baking mat & baking pan .Bake until golden{15-18 mins}
3. Slice your veggies into long Julienne strips and set aside.
4. Once your rice is fully cooked, you'll combine salt, sugar and vinegar to your rice{mix well}. 
5. Wrap your sushi matt in plastic wrap before using it.
6.Fold a piece of nori in half to split them.
7.Spread a handful of sushi rice onto the nori.With wet hands, spread the rice evenly over the entire surface of the nori. 
8. Flip the rice covered piece of nori over so the rice is facing down. Then, place your fillings across the center of your rice in the middle of the sheet.
9. To seal the role, just start by rolling away from you using your matt to firmly keep the roll in place. Apply pressure to make a tight roll. 
10.Once the roll is complete, add your sliced avocado & place the plastic wrap over it and roll once more. 
11. With a sharp knife, cut into 1 inch rolls.
12. Then remove plastic wrap and sprinkle sasame seeds and add your spicy mayo.
Enjoy!

Have you ever made sushi at home? It's really not that tricky! I hope you'll give it a try!
Thanks so much for reading!
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