Ebiten Avocado (8pz/pcs) Recipe
gambero in tempura, avocado, mayo piccante, salsa teriyaki tempura shrimp, avocado, spicy mayo, teriyaki sauce
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Ingredients
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Tempura Shrimp
Avocado Filling & Assembly
Spicy Mayo
Teriyaki Sauce
Garnish
Method
Tempura Shrimp
Prepare shrimp
Pat shrimp dry with paper towels. Make 3 shallow diagonal cuts along the underside (belly) to prevent curling, and lightly score the tail area. Season with a pinch of salt.
Make tempura batter
In a bowl, whisk together the flour, cornstarch, baking soda and salt. Add the ice-cold water and beaten egg yolk, stirring very gently — do not overmix; a few lumps are fine. Keep batter cold by placing the bowl over a larger bowl with ice if possible.
Fry shrimp
Heat vegetable oil in a deep pot to 350°F (175°C). Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 shrimp at a time to avoid temperature drop, about 2–3 minutes until light golden and crisp. Remove and drain on a wire rack or paper towel-lined tray. Keep warm and crisp while preparing the rest.
Teriyaki Sauce
Combine soy sauce, mirin, sake (if using) and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Mix cornstarch with 1 tablespoon water until smooth and add to saucepan. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly.
Spicy Mayo
Whisk together mayonnaise, Sriracha, lemon juice and soy sauce until smooth. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or small piping bag for neat assembly.
Avocado Filling & Assembly
Portion rice (optional base)
If using rice base, divide cooked rice into 8 small portions (about 2–3 tablespoons each). Wet hands to shape rice into small oblong cakes or use a ring mold about 1½ inches wide.
Assemble Ebiten Avocado (8 pcs)
On a sheet or serving plate, place each rice portion or a small nori square. Spread a thin layer of mashed avocado over the rice (or directly on nori). Place one hot tempura shrimp on top of each avocado-topped base, tail facing outward. Drizzle each shrimp lightly with teriyaki sauce (about 1/2 tsp each) and a small dot or zigzag of spicy mayo (about 1/2 tsp each). Sprinkle with toasted sesame seeds and a little sliced scallion. Optionally dust with shichimi togarashi for extra heat.
Serve
Arrange 8 pieces on a platter and serve immediately while shrimp are crisp. Provide extra spicy mayo and teriyaki on the side if desired.