Shrimp Tempura Roll

  • 1 cup tempura mix
  • 2/3 cup cold seltzer water
  • 1 tbsp Cooking with greens Spicy seafood blend
  • bamboo skewers
  • shelled and deveined shrimp
  • 2 cups sushi rice
  • 3 cups water
  • 1/2 cup rice wine
  • 1/4 cup sugar
  • 1tsp pink himalayan sea salt
  • 1 tbsp vegetable oil
  • 1 cucumber skinned and cut into thin strips
  • 1 carrot finely sliced into thin strips
  • 1 avocado sliced
  • sesame seeds
  • hoisin sauce
  • 1 tbsp mayonnaise
  • 1 tbsp sriracha
  • Bamboo sushi mat
  • Seaweed sheets
  • Saran wrap

Whisk tempura batter, seafood seasoning and spritzer in a bowl. Set aside. Insert bamboo skewers into shrimp. Add enough vegetable oil to a saucepan or small pot and heat. Dip shrimp in tempura batter and fry in saucepan. set aside and drain. Prepare the sushi rice by rinsing rice until water runs clear. Add rinsed rice and water to pot and bring to boil. cover and reduce to simmer. Cook until all liquid is absorbed and allow to cool. In a small saucepan, add rice wine, sugar, salt and olive oil. heat until sugar dissolves. Cool and add to rice. Mix until combined (this will be wet). Allow rice to set and absorb liquid while cooling. Wrap sushi mat with plastic wrap and place sheet of seaweed on the mat. cover this sheet with a layer of rice. Place tempura shrimp, cucumber strips and avocado and carrot strips on rice and roll together. Top roll with additional avocado and re-roll. Combine mayonnaise and sriracha and drizzle over roll. drizzle on hoisin sauce and cut with a wet knife. garnish with sesame seeds and serve.

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