Delicious shrimp tempura sushi rolls featuring crispy shrimp tempura wrapped in seasoned sushi rice and nori. Perfect for sushi lovers!
Ingredients: 8 large shrimp, deveined and peeled. 1 cup tempura batter mix. 1 cup cold water. 1/2 cup flour. 2 cups sushi rice, cooked. 4 sheets nori seaweed. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving. Vegetable oil, for frying.
Instructions: To make the tempura batter, mix the tempura batter mix with cold water until it is smooth. Cover all of the shrimp with tempura batter after dipping them in flour. In a deep fryer or large pot, heat the vegetable oil to 350F 175C. Fry the shrimp one at a time for about two to three minutes, or until they are golden brown and crispy. Take it off and let it dry on paper towels. On a sushi rolling mat, put a piece of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. In the middle of the rice, put two tempura shrimp. Use the mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the ingredients. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Serve sushi with shrimp and pickled ginger with soy sauce and wasabi.
Prep Time: 20 minutes
Cook Time: 10 minutes
Wakefield Chorus
