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Cranchy Roll Recipe

Name: Nagomi Japanese Restaurants Cranchy Roll Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 item large shrimp, peeled and deveined (tails on); 0.5 cups all-purpose flour (for dredging); 0.5 cups cold sparkling water (or very cold water); 1 item egg (large); 2 tbs cornstarch; 0.25 tsp baking powder; 0.25 tsp salt; 1 cups vegetable oil (for deep frying); 2 cups sushi rice (cooked); 3 tbs rice vinegar seasoning (sushi vinegar); 1 tsp sugar; 0.5 tsp salt; 2 item nori sheets; 0.5 item English cucumber (cut into long thin strips); 1 item ripe avocado (sliced into strips); 2 tbs mayonnaise (Japanese kewpie recommended); 1 tsp optional: sriracha (for spicy mayo); 3 tbs unsalted butter; 0.75 cups panko breadcrumbs (finely crushed); 0.5 cups tempura batter mix (prepared dry); 0.25 cups neutral oil (for shallow frying butter); 0.25 cups fried tempura bits/tenkasu (optional, for extra crunch); 0.25 tsp salt; 0.25 cups soy sauce; 2 tbs pickled ginger; 1 tsp wasabi (optional); 1 tsp sesame seeds (toasted)

Inspired by Nagomi Japanese Restaurant

Time1h

Serves2

Shrimp tempura, cucumber, avocado, tempura butter out side

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Ingredients

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For the shrimp tempura

12 item large shrimp, peeled and deveined (tails on)

1/2 cups all-purpose flour (for dredging)

1/2 cups cold sparkling water (or very cold water)

1 item egg (large)

2 tbs Cornstarch

1/4 tsp Baking powder

1/4 tsp Celtic sea salt

1 cups vegetable oil (for deep frying)

For the roll rice & nori

2 cups sushi rice (cooked)

3 tbs rice vinegar seasoning (sushi vinegar)

1 tsp sugar

1/2 tsp Celtic sea salt

2 item nori sheets

Fillings

1/2 item English cucumber (cut into long thin strips)

1 item ripe avocado (sliced into strips)

2 tbs mayonnaise (Japanese kewpie recommended)

1 tsp optional: sriracha (for spicy mayo)

Tempura butter & crunchy coating (outside)

3 tbs Unsalted butter

3/4 cups panko breadcrumbs (finely crushed)

1/2 cups tempura batter mix (prepared dry)

1/4 cups neutral oil (for shallow frying butter)

1/4 cups fried tempura bits/tenkasu (optional, for extra crunch)

1/4 tsp Celtic sea salt

Garnish & serving

1/4 cups Aged soy sauce

2 tbs pickled ginger

1 tsp wasabi (optional)

1 tsp sesame seeds (toasted)

Method

For the shrimp tempura

Prep shrimp

Pat shrimp dry with paper towels. Make three shallow cuts along the underside of each shrimp (without cutting through) and gently press to straighten so they remain straight when fried. Lightly season with a pinch of salt.

Dredge

Place 1/2 cup flour in a shallow bowl. Lightly coat each shrimp in flour and shake off excess. This helps the batter adhere.

Make tempura batter

In a bowl, whisk the egg briefly, add the cold sparkling water, then gently fold in 2 tbs cornstarch, 1/4 tsp baking powder, 1/4 tsp salt and 1/2 cup tempura batter mix (or the 1/2 cup flour if using plain flour). Do not overmix; a few lumps are good. Keep batter cold (use an ice bath under the bowl if possible).

Fry shrimp

Heat vegetable oil in a deep pan to 180°C/360°F (or medium-high). Dip each dredged shrimp into the batter, allowing excess to drip off, then carefully lower into oil. Fry in batches until golden and crisp, about 2–3 minutes. Drain on a wire rack or paper towel. Reserve 12 tempura shrimp.

For the roll rice & nori

Season rice: While sushi rice is warm, gently fold in rice vinegar seasoning, 1 tsp sugar and 1/2 tsp salt. Fan and cool to room temperature.

Prepare rolling station: Place bamboo mat on work surface and cover with plastic wrap. Place a nori sheet shiny side down on the mat. Wet hands to prevent rice sticking.

Spread rice: With wet hands, spread a thin, even layer of about 1 cup seasoned sushi rice over the nori, leaving a 1/2-inch strip at the far edge free of rice.

Fillings & assemble roll

Add fillings: On the rice, near the edge closest to you, arrange 3 tempura shrimp per roll lengthwise (tails toward the edge), a few cucumber strips and 3 avocado strips. Mix the 2 tbs mayonnaise with 1 tsp sriracha if making spicy mayo; dot a thin line over the filling.

Roll: Using the bamboo mat, lift the near edge and roll firmly but gently to enclose the filling, pressing to form a tight cylinder. Seal the edge with a little water on the exposed nori strip. You should have two rolls (6 shrimp per roll) if using 2 nori sheets and quantities above.

Chill briefly: Place the rolled sushi seam-side down in the refrigerator for 5 minutes to firm up for easier coating.

Tempura butter & crunchy coating (outside)

Prepare tempura butter

In a small saucepan over low heat, combine 3 tbs unsalted butter and 1/4 cup neutral oil. Heat gently until butter melts and mixes with oil, then remove from heat. Allow to cool slightly but remain fluid. Season with 1/4 tsp salt.

Prepare crunchy mixture

In a shallow dish, mix 3/4 cup finely crushed panko, 1/4 cup tenkasu (if using), and 1/2 cup tempura batter mix (or 1/2 cup additional panko if you prefer a drier crumb). Toss to combine.

Coat rolls: Brush the outside of each chilled roll evenly with a thin layer of the warm tempura butter (work quickly so butter is still tacky). Then roll the buttered rice side gently in the crunchy mixture until coated all around. Press crumbs lightly to adhere.

Optional quick crisp: For an extra-crispy finish, heat 2–3 tbs oil in a nonstick skillet over medium heat. Place coated roll seam-side down and quickly pan-fry, turning, until crumbs are golden and crisp, about 30–45 seconds per side. Do not overcook—you only want to crisp the exterior.

Slice & serve

Slice rolls: Using a very sharp, wet knife, cut each roll into 6–8 even pieces. Wipe the knife between cuts for clean slices.

Garnish: Arrange pieces on a plate. Sprinkle toasted sesame seeds over the top, serve with soy sauce, pickled ginger and wasabi on the side.