Raul’s Roll Recipe
Shrimp Tempura, cream cheese, cucumber topped with tuna tartare, fresh jalapeno and chili mayo
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Ingredients
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Tempura Shrimp
Roll Assembly
Method
Prepare Tempura Shrimp
- 1
Make the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix; lumps are okay.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Assemble the Rolls
- 4
Prepare the Sushi Rice
Make sure the sushi rice is cooled and seasoned to taste with rice vinegar, sugar, and salt.
- 5
Lay Nori Sheets
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
- 6
Spread Sushi Rice
With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
In the center of the rice, place a line of cream cheese, followed by a line of julienned cucumber, and finally the tempura shrimp.
- 8
Roll the Sushi
Using the sushi mat, carefully roll the nori over the fillings, applying gentle pressure to form a tight roll. Continue rolling until the entire sheet is rolled up.
Finish and Serve
- 9
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean edges.
- 10
Top with Tuna Tartare
Gently place a spoonful of diced tuna tartare on top of each sushi piece.
- 11
Garnish with Jalapeno and Chili Mayo
Top each piece with a slice of fresh jalapeno and drizzle with chili mayo before serving.
