Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets of nori
- 1/2 pound cooked shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup cold water
- Vegetable oil for frying
- Soy sauce for dipping
Special equipment needed:
- Bamboo sushi mat
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves.
3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir gently to combine.
4. Lay a sheet of nori on the bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange the cooked shrimp in a line across the center of the rice.
6. Roll the sushi tightly, using the bamboo mat to help. Wet the border with water to seal the roll.
7. Repeat with the remaining nori, rice, and shrimp.
8. In a large bowl, whisk together the flour, baking powder, and salt.
9. In a separate bowl, whisk together the egg and cold water.
10. Heat the vegetable oil in a deep fryer or large pot to 375°F.
11. Dip each sushi roll in the batter, making sure it is coated evenly.
12. Carefully place the battered sushi rolls in the hot oil and fry until golden brown, about 2-3 minutes.
13. Remove the rolls from the oil and drain on a paper towel.
14. Slice the rolls into bite-sized pieces and serve with soy sauce for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 7g
Carbohydrates: 58g
Protein: 15g
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the shrimp
- Brown rice can be used instead of sushi rice
- Gluten-free flour can be used instead of all-purpose flour
Variations:
- Add avocado or cucumber to the sushi rolls
- Use different dipping sauces, such as sweet chili sauce or wasabi mayo
- Top the sushi rolls with sesame seeds or chopped scallions
Tips and tricks:
- Wet your hands with water when handling the sushi rice to prevent it from sticking
- Use a sharp knife to slice the sushi rolls
- Keep the batter cold to ensure a crispy tempura coating
Storage instructions:
Shrimp tempura rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sushi rolls in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the sushi rolls on a platter and garnish with sliced scallions or sesame seeds.
Garnishes:
Sesame seeds, sliced scallions, or chopped cilantro
Pairings:
Miso soup, edamame, or a side salad
Suggested side dishes:
Miso soup, edamame, or a side salad
Troubleshooting advice:
- If the batter is too thick, add more cold water
- If the tempura coating is not crispy, make sure the oil is hot enough before frying
Food safety advice:
- Make sure the shrimp is fully cooked before using in the sushi rolls
- Use a thermometer to ensure the oil is at the correct temperature for frying
Food history:
Tempura is a Japanese dish consisting of battered and deep-fried seafood or vegetables. It was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
The shrimp tempura rolls are crispy on the outside and soft on the inside, with a savory flavor from the shrimp and a slightly sweet and tangy flavor from the sushi rice.
Serving suggestions:
Serve the shrimp tempura rolls as an appetizer or as part of a sushi platter.
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Region: Japanese