Tora-ebi Roll Recipe
Duo of Shrimp, “Katsu, Dynamite Tartare”, Shiso, Sesame Ko Chu Jang Soy
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Ingredients
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Sushi Rice
Shrimp Preparation
Dynamite Tartare
Assembly
Method
Sushi Rice Preparation
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm rice gently. Let it cool to room temperature.
Shrimp Preparation
- 3
Prepare the Shrimp
Season the shrimp with salt and pepper. Dredge each shrimp in flour, dip in beaten egg, and then coat with panko breadcrumbs.
- 4
Fry the Shrimp
In a deep pan, heat vegetable oil over medium-high heat. Fry the shrimp until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
Dynamite Tartare Preparation
- 5
Make the Tartare
In a mixing bowl, combine mayonnaise, sriracha, green onions, and lime juice. Mix well and set aside.
Assembly
- 6
Roll the Sushi
Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place 2 shrimp, some dynamite tartare, and shiso leaves across the center. Roll tightly and seal the edge with a bit of water.
- 7
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Drizzle with ko chu jang soy sauce and sprinkle with toasted sesame seeds before serving.
