Shrimp Tempura Maki Mono Recipe
Make Shrimp Tempura Maki Mono Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Shrimp Tempura
Maki Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until water is absorbed.
- 3
Season the Rice
Once cooked, let the rice sit covered for 10 minutes. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a spatula, being careful not to mash the grains. Let it cool to room temperature.
Make Shrimp Tempura
- 4
Prepare the Batter
In a bowl, whisk together the flour, cornstarch, and baking powder. Gradually add the ice water, mixing until just combined. The batter should be lumpy and cold.
- 5
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off. Carefully place the shrimp into the hot oil and fry for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Assemble Maki
- 7
Prepare the Rolling Mat
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap for easy cleaning.
- 8
Lay the Nori
Place a nori sheet, shiny side down, on the bamboo mat.
- 9
Add Rice
Wet your hands to prevent sticking and take about a handful of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
- 10
- 11
Roll the Maki
Starting from the bottom, lift the bamboo mat and roll it over the filling, pressing gently to form a tight roll. Continue rolling until you reach the border of the nori. Moisten the edge with water to seal.
- 12
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 13
Serve
Serve the shrimp tempura maki with soy sauce, wasabi, and pickled ginger on the side.
