Crunchy Shrimp Roll With Ginger Sauce
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Vinegar (sushi)2 cups
Rice (japanese)1
Salt1
Flour4 large
Nori (sheets of cut 2/3 size)4 tbsp
Roasted Sesame Seeds1 tbsp
Soy Sauce4 tbsps
Mayonnaise4 tbsps
WaterDirections:
1
Cook the rice ¿ 1 part rice to 2 parts water
2
This can be done in a rice cooker, steamer, or pot according to package directions
3
When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar
4
Mix well, but do not break the rice grains
5
Chill the rice to room temperature
6
Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F
7
Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko
8
Fry the breaded shrimps to golden brown
9
Remove to a paper towel lined plate
10
Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice
11
Place the rice side down on a bamboo mat that has been covered with plastic wrap
12
Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center
13
Roll
14
(good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!)
15
Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce
16
Sprinkle the sauce with some crushed red pepper flakes
17
Add all the ingredients in a blender
18
Blend on high until all solids turn liquid