Shrimp Tempura Sushi
I’m a Private Chef in MD. I cook from scratch and with love. I’ve got 23 yrs of experience! Foodie!
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1/2 pound
Tiger Shrimp
1/2 Cup Julienne cut
Carrot
1/2 Cup Julienne cut
Cucumber
2 inches peel on Julienne cut
Fresh ginger
1/2 pound
Tiger Shrimp
1/2 Cup Julienne cut
Carrot
1/2 Cup Julienne cut
Cucumber
2 inches peel on Julienne cut
Fresh ginger
1/2 Bunch
Bunch Of Fresh Cilantro
1 Package
Nori Sheets
1
Sushi Roller
1 Cup
Sushi Rice
2 1/2 Tablespoons
Rice Vinegar
2 1/2 Tablespoon
Sugar
3/4 teaspoon
Salt
1/2 teaspoon
Salt
3/4 Teaspoon
Black Pepper
1/2 Cup
Flour
1/2 Cup
Corn Starch
3/4 Cup
Ice Water
Wash & drain Sushi Rice with cold water until the water stays clear.
1
Bring 1 cup of Rice & 1 Cup of water to a boil. Cover and cook on low heat for 15 minutes.
2
Remove rice from heat. Let it sit covered for 10 minutes in the pot. Transfer rice to a bowl.
3
Simmer 2 1/2 TB of Rice Vinegar, 2 1/2 TB Sugar & 3/4 tsp salt in a small pot to make a glaze.
4
Slowly pour glaze over rice a little at a time while fluffing with a fork. Coat all of the rice.
5
Julienne cut carrots, cucumber, and ginger. Tear off a small bunch of cilantro.
6
Peel wash and devein your Tiger Shrimp. Reserve the shrimp shells to make stocks or sauces.
7
Add ice to a bowl of water and let chill for at least 30 minutes.
8
Slowly add the ice water a to 1/2 cup of water, 1/2 cup corn starch, 1/4 tsp Baking Powder.
9
Add in 1/2 tsp of Salt and 1/4 tsp of White Pepper and mix well using a whisk.
10
Coat your Tiger Shrimp well in the batter.
11
Fry until lightly Golden and Shrimp are Pink. Use a flavorless oil like canola or vegetable oil.
12
Fry on all sides or deep fry them.
13
Drain oil off of shrimp onto a paper towel. Once room temp, cut the shrimp into thin slices.
14
Lay out your Sushi Roller onto a flat surface.
15
Place 1 Nori Sheet onto the Sushi Roller with the shiny side down.
16
Using your fingers, press some of the rice 1/2 inch thick onto Nori Sheet.
17
Leave 1 inch of Nori clear of rice at the top and bottom. Lay your ingredients across the rice.
18
Bring the bottom of the Sushi Roller over your filling and press across to tighten.
19
Continue rolling and pressing upwards pushing the Sushi roll and repositioning the roller. Tighten!
20
Once your sushi is fully rolled & sealed, remove it from the Sushi Roller onto a Cutting Board.
21
Slice your Sushi with a Sharp knife about 1 inch thick. Garnish with Toasted Sesame Seeds and enjoy.
22