Tuesday, December 10, 2013

Easy Shrimp Tempura Rolls. (no bamboo mat required)

Nothing is yummier than sushi! Seriously, its one of the best things ever made!
Lately,  I've been such a homebody. Toddler + Restaurant = MAYHEM!
Unless you're one of the lucky ones with well behaved angels... 
...in that case, I envy you!

This way of making Shrimp Tempura Rolls is easy and requires no special tools.

Ingredients: Calrose Rice (the rice maker is your friend!)
Frozen Shrimp Tempura 
Rice Vinegar
Toasted Sesame Seeds
Soy Glaze

Start off with cooked Calrose Rice, sprinkled with Rice Vinegar.
I use the one without sugar and then just add a couple packets of Splenda.

I use frozen Shrimp Tempura. You simply bake it. Its easy, fast and delicious!

You can get toasted seaweed at almost every grocery store now. Usually in the International Aisle.
If you can't find it, you could always make your way out to an Asian Supermarket.
And if you REALLY can't find it, you can buy it online.

All you need in order to assemble and roll is a simple dishwashing cloth.
Dishwashing cloths work best because they don't give off any lint.

You will also need a small bowl of water to handle the rice.
Simply dip your hands in the bowl before grabbing the rice.
The rice is extremely sticky and very hard to spread without doing so.

You want to add quite a generous portion of rice.
Enough to spread evenly across the seaweed.

I recommend adding toasted sesame seeds.
It adds a nice rich nutty crunchy element to your roll.

After you have spread your rice and sprinkled your toasted sesame seeds, flip the seaweed sheet.
The rice is quite sticky so you will have no problem doing so.
Of course you still want to be careful.

After doing so, add your ingredients. I skipped cucumber on this one cause Greg doesn't like it.
You can add as much or as little avocado and shrimp tempura.
On some rolls I added double of each and they were very filling! 

You're going to want to flip the roll forward with the cloth and tuck all the ingredients in.
While tucking, hold the roll firmly while compressing all the ingredients together.
You want to apply even pressure, I apply more to the sides to keep everything in.

Keep rolling and holding tightly until you reach the end.

Transfer the roll to a clean but damp cutting board.

You will need a sharp knife in a large cup of water.
Every time you make a cut you will need to rewet the knife, in order to prevent the rice from sticking.

Cut the roll in half.

Then cut each new section in half.

And again until you reach your desired thickness.

Now just top with your favorite sauce.
I LOVE this Kikkoman Sweet Soy Glaze.
You could also make your own like spicy mayo, use Siracha or simply soy sauce.

Voila! You got yourself some delicious sushi!
Once you've mastered these you can experiment with different ingredients.
Some of my favorites include sake sashimi, eel and tobiko!


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