Ebi Roll Recipe
Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aïoli Nitsume – Mango
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Ingredients
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Sushi Rice
Shrimp Tempura
Roll Ingredients
Method
Prepare Sushi Rice
- 1
Cook the Rice
Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold into the rice. Allow to cool to room temperature.
Make Shrimp Tempura
- 3
Prepare the Shrimp
In a bowl, mix cold water with tempura batter mix until just combined. Do not over-mix; some lumps are okay.
- 4
Fry the Shrimp
Heat oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, allowing excess to drip off, then carefully place in hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Assemble Ebi Roll
- 5
Prepare the Rolling Station
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down.
- 6
Add Ingredients
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange shrimp tempura, avocado, cream cheese, toasted coconut, and mango slices in a line across the center of the rice.
- 7
Roll the Sushi
Using the mat, carefully roll the sushi away from you, pressing gently but firmly to keep the filling inside. Wet the edge of the nori with a little water to seal the roll.
- 8
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Drizzle with habanero aïoli and nitsume before serving.