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Ingredients
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Sushi Rice
Shrimp Filling
Roll Assembly
Method
Prepare Sushi Rice
- 1
Rinse the rice
Place sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
Prepare Shrimp Filling
- 4
Prepare the shrimp
In a bowl, season shrimp with salt and black pepper. Dredge each shrimp in cornstarch, then dip in the beaten egg, and finally coat with panko breadcrumbs.
- 5
Fry the shrimp
In a large skillet, heat oil over medium-high heat. Fry the shrimp in batches for about 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.
Assemble the Rolls
- 6
Prepare the nori
Lay a sheet of nori on a bamboo sushi mat.
- 7
Add rice
Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top.
- 8
- 9
Roll it up
Using the bamboo mat, roll the nori tightly away from you, pressing gently to form a roll.
- 10
Slice the roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve
- 11
Plate and serve
Arrange the slices of the crunchy shrimp roll on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
