Shrimp Tempura Roll.
Deep-fryingIngredients
- Half a sheet of seaweed (kim).
- A suitable amount of sushi rice.
- Two pieces of fried shrimp.
- 4 pieces of crab stick (imitation crab).
- Use plenty of mayonnaise.
- A pinch of sugar.
- Lots of tempura scraps (tenkasu).
- Sweet chili sauce.
Instructions
First, tear the crab sticks into small pieces and mix them with mayonnaise and sugar to create a salad for the filling. Then, use this mixture as the filling.
Prepare the rice by tightly wrapping it in plastic wrap to prevent the grains from sticking together.
Spread the rice evenly on a sheet of seaweed, making sure the rice extends about 2 cm further than the top edge of the seaweed.
After flipping the seaweed sheets so that the rough side faces down (using the "nude roll" method), spread the prepared crab salad and shrimp tempura on top.
Make sure the ends are aligned perfectly and securely fastened to prevent the contents from spilling out.
Coat the outside of the sushi roll (the rice portion) with crumbled tempura batter, ensuring that the crispy crumbs adhere to the rice.
After wrapping the roll with plastic wrap again to secure it, slice it into 8-10 equal portions.
Plate the dish and generously drizzle with sweet chili sauce to finish.