Bravo White Recipe
tempura shrimp, cucumber, crabstick, spicy tuna, jalapeno, ebi, avocado, eel sauce, sesame dressing and sriracha
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Ingredients
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Tempura Shrimp
Sushi Components
Sauces and Dressings
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook rice according to package instructions, usually with 2 cups of water in a rice cooker or on the stovetop.
- 2
Season the Rice
Once cooked, let the rice cool slightly. Mix 2 tablespoons of rice vinegar with the warm rice while fluffing it with a fork. Set aside to cool completely.
Prepare Tempura Shrimp
- 3
Make Tempura Batter
In a bowl, combine 1 cup of tempura batter mix with 1 cup of ice water. Mix until just combined, be careful not to overmix.
- 4
Fry Shrimp
Heat 4 cups of oil in a deep frying pan or pot to 350°F (175°C). Dip each shrimp into the tempura batter and carefully place it into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Assemble Sushi Rolls
- 5
- 6
Roll Sushi
On a bamboo sushi mat, place a nori sheet shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Layer tempura shrimp, cucumber, crab sticks, spicy tuna, jalapeno, ebi, and avocado in the center of the rice. Roll tightly using the mat, applying gentle pressure.
- 7
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Arrange on a plate and drizzle eel sauce, sesame dressing, and sriracha on top.
