Crunchy Shrimp Roll Sushi Recipes

CRUNCHY SHRIMP ROLL - SUSHI

Steps:

• Bake or fry tempura shrimp as directed on the package.
• Cut tails off the tempura shrimp.
• Slice tempura shrimp in half lengthwise, set aside.
• Cut the avocado in half, discarding the pit.
• Cut off the hard skin and discard.
• Slice the avocado into thin sticks.
• Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
• Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ½ slices of tempura shrimp as your fillings.
• Serve with shoyu, wasabi, and ginger if desired. Enjoy!

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

CRUNCHY SHRIMP ROLL WITH GINGER SAUCE

Steps:

• Cook the rice ¿ 1 part rice to 2 parts water. This can be done in a rice cooker, steamer, or pot according to package directions. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. Mix well, but do not break the rice grains. Chill the rice to room temperature.
• Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F.
• Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko. Fry the breaded shrimps to golden brown. Remove to a paper towel lined plate.
• Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice. Place the rice side down on a bamboo mat that has been covered with plastic wrap. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. Roll. (good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!).
• Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce. Sprinkle the sauce with some crushed red pepper flakes.
• Add all the ingredients in a blender. Blend on high until all solids turn liquid.

SHRIMP SUSHI ROLLS

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice with cool water in a colander; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes.
• Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.