Tempura Shrimp Maki Roll With Sambal Aioli And Wasabi Tobbiko
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cups
Short Grain Rice3.75 cups
Water1 cup
Rice Wine Vinegar3 tbsps
Mirin3 tbsps
Sugar2 tbsps
Lemon Juice1 tbsp
Sambal1 tsp
Garlic1 cup
Canola Oil1 tsp
Salt1
Pepper1 cup
Rice Flour1 cup
All-Purpose Flour2 cups
Club Soda1 cup
Wasabi (tobbiko)Directions:
1
Remove from the heat
2
For the sushi rice: Wash the rice several times until the water runs clear
3
Cover the rice with cold water and soak for 20 minutes
4
Drain and place the rice in a rice cooker
5
Add 3-3/4 cups water
6
Cover and cook until the water is absorbed
7
While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved
8
When the rice is cooked, remove from the cooker and place in a large wooden bowl
9
Using a rubber spatula, fold in the vinegar and sugar mixture
10
When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes
11
For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined
12
With the processor running, slowly drizzle in the canola oil to create an emulsion
13
If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice
14
Season with salt and pepper
15
*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
17
To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F
18
In a large bowl, combine the rice flour, all-purpose flour and salt
19
Add the club soda until the consistency of pancake batter is achieved
20
Butterfly the shrimp by slicing lengthwise down the back
21
Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes
22
Remove from the oil to a paper towel-lined plate
23
On a sushi mat, lay down 1 piece of the nori, shiny side down
24
Spread the sushi rice on one half of the nori, about 1/4-inch thick
25
Spread about 1 tablespoon of the sambal aioli over the rice
26
In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other
27
Top the cucumber with 3 pieces of the tempura shrimp
28
Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp
29
Roll the sushi up, using the sushi mat
30
To seal the roll, use a little water along the edge of the nori
31
Cut the roll into 6 pieces
32
Repeat this procedure 3 more times to create 4 rolls