Fire Cracker Roll Recipe
Shrimp tempura, avocado, bacon, green onion, topped with kani, cheese, torched with fire eel sauce & spicy mayo, sesame.
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Ingredients
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For the Shrimp Tempura
For the Roll
For the Sauces
Method
For the Shrimp Tempura
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice water. Stir until just combined; do not overmix.
- 2
Fry the Shrimp
Heat vegetable oil in a deep frying pan over medium-high heat. Dip each shrimp into the tempura batter, letting the excess drip off, and carefully place them in the hot oil. Fry for 2-3 minutes until golden brown. Remove and drain on paper towels.
For the Roll
- 3
Prepare Sushi Rice
Ensure sushi rice is cooked and seasoned according to package instructions. Allow it to cool slightly.
- 4
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place sliced avocado, crispy bacon, chopped green onion, and 3 pieces of tempura shrimp in a line across the rice.
- 5
Add Kani and Cheese
Sprinkle shredded kani and cheese evenly over the ingredients in the roll.
- 6
Roll the Sushi
Using the bamboo mat, carefully roll the sushi tightly from the bottom, applying gentle pressure to form a firm roll. Seal the edge with a little water.
- 7
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife between cuts for cleaner slices.
For Finishing Touches
- 8
Torch the Roll
Arrange the sushi pieces on a heatproof plate. Drizzle eel sauce over the top and use a kitchen torch to lightly char the cheese and kani until it bubbles.
- 9
Add Final Sauces
Drizzle spicy mayo over the top and sprinkle with sesame seeds before serving.
