Mambo 36 Roll Recipe
Shrimp tempura, cream cheese, fried maduro, guacamole, topped with seafood mix
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Ingredients
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Sushi Roll Ingredients
Method
Preparation of Sushi Rice
- 1
Cook Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Place the rice in a rice cooker with 2 cups of water. Cook according to the rice cooker's instructions. Once done, let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar with a pinch of salt. Gently fold this mixture into the cooked rice while it’s still warm. Allow the rice to cool to room temperature.
Preparation of Shrimp Tempura
- 3
Prepare Tempura Batter
In a bowl, combine 1 cup of tempura batter mix with 1 cup of cold water. Mix gently until just combined.
- 4
Fry Shrimp
Heat oil in a deep frying pan to 350°F (175°C). Dip each shrimp in the tempura batter, allowing excess to drip off, and fry in batches until golden brown (about 3-4 minutes). Remove and drain on paper towels.
Assembling the Sushi Roll
- 5
Prepare the Nori
Place a bamboo sushi mat on a clean surface and lay one nori sheet, shiny side down. Wet your hands to prevent sticking.
- 6
Spread Sushi Rice
Evenly spread a thin layer (about 1 cup) of sushi rice over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
In the center of the rice, layer shrimp tempura, slices of fried maduro, and a line of cream cheese. Add a spoonful of guacamole on top.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, tucking the filling inside. Roll tightly until the nori is sealed. Use a little water to seal the edge of the nori.
Topping and Serving
- 9
Add Seafood Mix
Slice the roll into 8 equal pieces and arrange on a serving platter. Top each piece with a spoonful of the cooked seafood mix.
- 10
Garnish and Serve
Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your Mambo 36 Roll!