Coconut Roll Recipe
Shrimp tempura, cream cheese, avocado (deep fried)
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Ingredients
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Coconut Roll Ingredients
Method
Coconut Roll Directions
Prepare the Tempura Shrimp
In a bowl, mix the tempura batter mix with water according to package instructions until smooth. Heat the vegetable oil in a deep pot to 350°F (175°C). Dip each shrimp into the tempura batter and carefully place it in the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Wet your hands to prevent sticking and take a handful of cooked sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top. Place a line of cream cheese, avocado slices, and the fried shrimp horizontally across the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, wet the edge of the nori with a little water to seal it. Repeat with remaining ingredients.
Coat with Coconut
Once all rolls are made, roll each sushi log in coconut flakes, pressing gently to adhere. Then, slice the rolls into bite-sized pieces.
Serve
Arrange the coconut rolls on a serving platter and serve with soy sauce for dipping.
