Osaka Maki Roll Recipe
Inside: Deep Fried Shrimp Top: Avocado, Unagi Sauce, Mayo Sauce, Green Onion
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Ingredients
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Inside Ingredients
Topping Ingredients
Method
Preparation of Shrimp
- 1
Make Tempura Batter
In a bowl, combine the tempura batter mix with cold water until smooth. Let it rest for about 10 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place the battered shrimp into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Sushi Roll Assembly
- 4
Prepare the Nori
Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on the mat.
- 5
Spread Sushi Rice
With wet hands, take 1/2 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.
- 6
Add Fried Shrimp
Place 2-3 pieces of fried shrimp horizontally across the rice at the bottom edge of the nori.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Moisten the edge of the nori with water to seal it.
Final Toppings
- 8
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 9
Prepare the Toppings
Slice the avocado into thin strips and set aside. In a small bowl, mix the unagi sauce and mayonnaise.
- 10
Garnish the Roll
Place the avocado slices on top of the sushi roll, drizzle the unagi and mayo sauce mixture, and sprinkle with sliced green onions.
