La Terrena Roll Recipe
Shrimp tempura, cream cheese, maduro, guacamole, and crab meat
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Ingredients
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Shrimp Tempura
Roll Components
Method
Prepare Shrimp Tempura
- 1
Make Tempura Batter
In a mixing bowl, combine tempura batter mix and cold water. Whisk until smooth. Don't overmix; a few lumps are okay.
- 2
Heat Oil
In a deep frying pan, heat oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the shrimp in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Prepare Roll Components
- 4
Prepare Sushi Rice
Ensure the sushi rice is cooked and cooled to room temperature. Season with a mixture of rice vinegar, sugar, and salt if desired.
- 5
Prepare Maduro
Heat a non-stick skillet over medium heat. Add sliced maduro and cook until golden and softened, about 3-5 minutes. Set aside.
- 6
Prepare Nori Sheets
Lay a bamboo sushi mat on a flat surface. Place a nori sheet, shiny side down, on the mat.
Assemble the La Terrena Roll
- 7
Layer Ingredients
With wet hands, take a handful of sushi rice and spread it evenly over the nori sheet, leaving about 1 inch at the top edge. Layer with cream cheese, fried shrimp, maduro slices, guacamole, and crab meat in the center.
- 8
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it over the filling. Roll tightly towards the exposed edge of the nori to seal the roll. Use a little water on the edge to help it stick.
- 9
Slice the Roll
Once rolled, use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to avoid sticking.