Crunchy Shrimp Roll Recipe
tempura shrimp, shrimp salad, avocado, red tempura bits, sweet chili mango sauce, sesame mayo, toasted sesame seeds, sweet potato hay
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Ingredients
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Tempura Shrimp
Shrimp Salad
Roll Components
Sauces
Method
Tempura Shrimp Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice water. Stir gently until just combined; do not overmix.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Shrimp Salad Preparation
- 4
Mix the Shrimp Salad
In a bowl, combine the chopped cooked shrimp, mayonnaise, green onions, lemon juice, salt, and black pepper. Mix until well combined.
Assembling the Rolls
- 5
Prepare Nori
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 6
Add Fillings
Spread a thin layer of shrimp salad across the nori, leaving about an inch at the top. Add a few slices of avocado, a handful of red tempura bits, and some toasted sesame seeds.
- 7
Roll the Sushi
Starting from the bottom, roll the sushi tightly away from you, using the mat to help guide it. Wet the top edge of the nori to seal the roll.
- 8
Slice the Rolls
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serving
- 9
Plate the Rolls
Arrange the sushi rolls on a serving platter. Drizzle sweet chili mango sauce and sesame mayo on top. Garnish with julienned sweet potato hay and additional sesame seeds.