Thursday, February 2, 2012

Spicy Shrimp Tempura Sushi

Luke and I both love sushi. A LOT! But it's on the pricey side at restaurants, especially if you eat as much of it as we do! So we decided to try to make it ourselves. I was intimidated at first but actually it was much simpler than I thought it would be. We made a simple roll that consisted of shrimp tempura, cucumber, avocado, and spicy sauce (our own concoction!). We kind of cheated and used frozen shrimp tempura, but it was tasty and easy, so a win-win for us! There was no raw seafood in this recipe, so don't be afraid to give this sushi a try! You use the vinegared dressing to make the rice "sticky", which is ideal for making sushi. I hope you find this step by step guide helpful! 

Spicy Shrimp Tempura Sushi

  • 4 C sushi rice (short grain white rice)
  • 1/8 C + 1 Tbsp rice wine vinegar
  • 1/4 C sugar
  • 1 Tbsp salt
  • Frozen shrimp tempura
  • Cucumber, sliced into thin slivers
  • Avocado, sliced into slivers
  • Japanese Mayo
  • Sriracha hot chili sauce
  • Nori paper
  • Sushi mat for rolling the sushi 


I preheat the oven and put the shrimp in to cook, following the directions on the package. 

To make the rice and vinegared dressing:
Cook rice as directed on the package. While rice is cooking prepare the vinegared dressing by dissolving the sugar and salt granules in the vinegar over low heat in a small sauce pan. Immediately remove from the heat and allow it to cool. Empty the hot rice into a bowl and pour the vinegared dressing over the rice. Use a wooden spoon to gently fold the rice so the dressing is distributed evenly.

Next prepare the spicy sauce by combining the Japanese May and the Sriracha hot chili sauce is a bowl. I didn't measure this, I just sort of taste tested it until I got a good, spicy sauce!

Alright now for the fun part! Start by laying down your sushi mat (*hint-we cover ours in plastic wrap to keep rice from sticking in the crevices). Next, lay a sheet of nori paper down on top. I recommend having a bowl of water nearby that you can dip your fingers in every now and then. The rice is very sticky so this helps it to spread out a little easier. 

Start spreading the rice all over the paper. I would recommend leaving about 1 1/2 inches of one end of the paper uncovered. This makes it easier to roll and ensures you don't get too much rice, otherwise the roll is too dense. (Note: this is not pictured, because we figured it out after the first one, ha!)

Next add the shrimp, cucumber, avocado, and sauce to one side, like so.

Begin rolling from the side with the filling. 

Would ya' look at that?? Luke's  a pro sushi roller!

Slice it with a sharp knife. Serve with soy sauce and wasabi. And there you have it folks!! 

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