The Penrose Room Roll* Recipe
Tempura Shrimp, Spicy Ahi Tuna, Avocado, Whiskey Barrel Aged Shoyu (Fish, Sesame, Shellfish, Soy, Wheat)
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Ingredients
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Tempura Shrimp
Spicy Ahi Tuna
Roll Ingredients
Method
Prepare Tempura Shrimp
- 1
Make Tempura Batter
In a bowl, mix the tempura batter mix with cold water until smooth. Do not overmix; a few lumps are fine.
- 2
Heat Oil
In a deep saucepan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Prepare Spicy Ahi Tuna
- 4
Mix Ingredients
In a bowl, combine the diced ahi tuna, sriracha sauce, mayonnaise, green onions, and sesame oil. Mix well and set aside.
Assemble the Roll
- 5
Prepare Sushi Rice
Make sure the sushi rice is cooked and seasoned according to package instructions. Allow it to cool slightly.
- 6
Lay Nori Sheet
On a bamboo sushi mat, lay one nori sheet shiny side down.
- 7
Add Sushi Rice
Wet your hands with water to prevent sticking, then take about ½ cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Layer Fillings
In the center of the rice, add a line of the spicy ahi tuna mixture, followed by a few slices of avocado, and two pieces of tempura shrimp.
- 9
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge with a little water.
- 10
Slice Roll
Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
- 11
Serve
Arrange the sushi pieces on a plate, sprinkle with sesame seeds, and serve with whiskey barrel aged shoyu on the side for dipping.
