Tempura Shrimp, Salmon, Cream Cheese, Lomi Tomatoes, Keawe Smoked Soy

Heat oil in a deep fryer to 350°F (175°C). Dip the shrimp in tempura batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare the Tempura Shrimp

Cook sushi rice according to package instructions. Once cooked, let it cool slightly and season with rice vinegar, sugar, and salt.

Prepare Sushi Rice

Place a nori sheet on a bamboo sushi mat. Spread about 1/2 cup of sushi rice evenly over the nori. Place tempura shrimp, salmon, cream cheese, diced lomi tomatoes, and avocado slices in the center.

Assemble the Roll

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.

Roll it Up

Using a sharp knife, slice the roll into 8 equal pieces. Drizzle with Keawe smoked soy sauce and sprinkle with sesame seeds. Serve with wasabi and pickled ginger on the side.

Slice and Serve

Tempura Shrimp

aloha roll

Recipe information

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