Super Crunch Roll Recipe
Shrimp tempura, cucumber, crab topped with crispy tempura flakes
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Ingredients
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Sushi Roll Components
Fillings
Tempura Batter
Topping
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then pour over the warm rice. Gently fold to combine without mashing the grains.
Preparing Fillings
- 4
Prepare Shrimp Tempura
In a bowl, mix flour, cornstarch, and baking powder. Gradually add cold water and ice cubes, mixing until just combined. Heat oil in a deep pan. Dip shrimp in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.
- 5
Slice Cucumber
Julienne the cucumber into thin strips for easy rolling.
Assembling the Sushi Roll
- 6
Prepare Rolling Mat
Place a bamboo sushi mat on a clean surface and lay a sheet of nori (seaweed) on top, shiny side down.
- 7
Add Sushi Rice
Wet your hands with water to prevent sticking, then take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 8
Add Fillings
Lay shrimp tempura, cucumber strips, and crab meat horizontally across the rice-covered nori.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you while applying gentle pressure to keep it tight. Roll until the edge of the nori meets the exposed rice. Wet the edge with water to seal.
- 10
Add Tempura Flakes
Gently press the tempura flakes onto the top of the roll before slicing.
Serving the Sushi Roll
- 11
Slice the Roll
Using a sharp, wet knife, slice the roll into 6-8 equal pieces.
- 12
Plate and Serve
Arrange the sushi pieces on a serving plate and serve with soy sauce, wasabi, and pickled ginger on the side.