Shrimp Tempura Maki Mono Recipe
Make Shrimp Tempura Maki Mono Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Shrimp Tempura
Maki Assembly
Method
Sushi Rice Preparation
- 1
Rinse and Cook Rice
Rinse sushi rice under cold water until water runs clear. Combine rinsed rice and 2.5 cups of water in a rice cooker and cook according to manufacturer’s instructions. Once cooked, let it rest for 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spatula. Allow the rice to cool to room temperature.
Shrimp Tempura Preparation
- 3
Prepare Tempura Batter
In a large bowl, mix all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice-cold water, stirring gently until just combined. Do not overmix; lumps are okay.
- 4
Heat Oil
In a deep pot, heat vegetable oil to 350°F (175°C). To test if oil is ready, drop a small amount of batter into the oil; it should sizzle immediately.
- 5
Fry Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place shrimp into the hot oil, frying in batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Maki Assembly
- 6
Prepare Nori and Fillings
Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- 7
- 8
Roll Sushi
Using the sushi mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge with a little water. Repeat with remaining ingredients.
- 9
Slice and Serve
Using a sharp knife, slice the rolled sushi into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
