Royal Rock Shrimp Recipe
Soy paper, tempura salmon, avocado, cream cheese, krab meat, scallions, topped with deep-fried shrimp, rice crakers.
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Ingredients
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Rice & Assembly
Tempura Salmon
Deep-Fried Shrimp Topping
Sauces & Garnish
Method
Rice & Assembly
- 1
Prepare rice
If not already cooked, rinse 1 cup sushi rice until water runs clear, then cook with 1 1/4 cups water. When cooked, transfer to a bowl, fold in rice vinegar seasoning (3 tbs) while fanning to cool to room temperature. Yield should be about 2 cups.
- 2
Prepare fillings
Slice the avocado thinly. Cut cream cheese into long 1/4-inch strips. Shred krab meat into bite-size pieces. Thinly slice scallions on a bias and separate whites from greens (use greens as garnish).
- 3
Lay out soy paper
Place one soy paper sheet shiny side down on a bamboo mat (optional) or clean work surface. Wet your hands to prevent rice sticking.
- 4
Assemble roll
Spread about 1/2 cup of seasoned sushi rice evenly over the soy paper leaving a 1/2-inch border at the far edge. Lay a line across the near edge of: 3 strips of tempura salmon (prepared in next section), 2 strips of cream cheese, a few slices of avocado, 1 oz shredded krab, and some scallion whites. Press gently and roll tightly using the mat (or hands), sealing the edge with a little water. Repeat to make 3-4 rolls depending on size of soy paper.
- 5
Cut rolls
Using a very sharp wet knife, cut each roll into 6-8 pieces. Wipe the blade between cuts to keep clean slices.
- 6
Apply rice cracker topping
Press a thin layer of crushed rice crackers onto the top of each sliced piece so it adheres to rice and exposed fillings.
Tempura Salmon
- 7
Make tempura batter
In a chilled bowl, combine the tempura batter mix with 3 tbs cold sparkling water and a couple of ice cubes. Stir very gently — batter should be lumpy and cold; do not overmix.
- 8
Fry salmon strips
Heat neutral oil in a deep skillet or pot to 350°F (175°C). Dredge salmon slices lightly in tempura batter and gently lower into the hot oil. Fry 30–60 seconds per side until batter is pale golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Keep warm while assembling rolls.
Deep-Fried Shrimp Topping
- 9
Prepare shrimp
If using raw shrimp, peel and devein, leaving tails off. Pat shrimp dry with paper towels and season lightly with 1 tsp salt.
- 10
Batter and bread shrimp
Dip each shrimp first in tempura batter, then immediately coat with panko breadcrumbs, pressing gently so crumbs adhere.
- 11
Deep-fry shrimp
Heat 2–3 cups vegetable oil in a small pot to 350°F (175°C). Fry shrimp in small batches 1–2 minutes until golden and crisp. Remove and drain on a rack or paper towels. These should be small, crunchy bites to place on top of each sushi piece.
- 12
Crisp to finish (optional)
If needed, re-crisp shrimp for 10–15 seconds in 375°F oil just before serving to restore crunch.
Sauces & Garnish
- 13
Make spicy mayo
Mix 1 part sriracha with 3 parts mayonnaise to taste. Place in a squeeze bottle for controlled drizzling.
- 14
Plate and finish
Arrange sushi pieces on a platter. Place 1 deep-fried shrimp on top of each piece. Drizzle each piece with a small line of spicy mayo and a light drizzle of unagi or sweet soy glaze. Sprinkle sesame seeds and scallion greens over the top. Add extra crushed rice crackers as desired and serve with pickled ginger on the side.