Tiger Roll Recipe
Inside: Deep Fried Shrimp Top: Unagi, Ebi, Unagi Sauce, Green Onion
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Ingredients
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Filling
Toppings
Rice and Seaweed
Method
Preparing the Filling
- 1
Prepare the Shrimp
Peel and devein the shrimp, then pat them dry with a paper towel.
- 2
Coat the Shrimp
In a bowl, combine cornstarch, salt, and pepper. Dip the shrimp into the egg, then coat with the cornstarch mixture.
- 3
Fry the Shrimp
Heat oil in a deep pan to 180°C (350°F). Fry the shrimp in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Preparing the Sushi Rice
- 4
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice following the package instructions, typically using a rice cooker or stovetop method.
- 5
Season the Rice
Once the rice is cooked, let it cool slightly, then mix in a little rice vinegar to taste.
Assembling the Roll
- 6
Prepare the Nori
Lay a nori sheet on a bamboo sushi mat, shiny side down.
- 7
Spread the Rice
Evenly spread a layer of sushi rice over the nori, leaving a small border at the top.
- 8
Add Filling
Place a line of the fried shrimp in the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water.
Final Touches
- 10
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces.
- 11
Add Toppings
Top the roll with slices of unagi and ebi. Drizzle unagi sauce over the top and garnish with sliced green onions.
- 12
Serve
Serve the tiger roll with additional unagi sauce on the side.
