Crunchy Shrimp Roll Sushi Food

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!

DRAGON ROLLS

Steps:

• Gather all the ingredients.
• Cut the cucumber lengthwise into quarters. Remove the seeds and then again cut in half lengthwise into thin strips. You will have 8 strips.
• Cut an avocado in half lengthwise around the pit and twist the two halves until they separate. Use a spoon to remove the pit. Alternatively, you can remove the pit with your knife, but you must take great care not to use too much force or you could cut your hand. First, hold the avocado half in your palm; it's best to hold it with a folded kitchen towel to protect your hand. Next, very gently tap the heel of your knife into the pit with just enough pressure that the knife embeds in the pit. Then, twist the knife and the pit will come out smoothly. Repeat with the remaining avocado.
• Remove the skin and thinly slice the avocado halves crosswise.
• Gently press the avocado slices with your fingers so the individual slices begin to slide and separate. Keep pressing gently and evenly with the side of the knife until the length of the sliced avocado half is about the length of a sushi roll (or a sheet of nori seaweed.) If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration. Repeat with the other avocado halves.
• Line the bamboo mat with plastic wrap and place half of the nori sheet on top, shiny side down. Dip your hands in the tezu (vinegar water) and spread ½ cup sushi rice over the nori sheet.
• Flip over the nori sheet with the rice on it. Place two pieces of the shrimp tempura, two cucumber strips, and some tobiko at the bottom end of the nori sheet closest to you.
• From the bottom end, start rolling the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori.
• Place the bamboo mat over the top and tightly squeeze the roll.
• Remove the bamboo mat and plastic wrap from the sushi roll. Using the side of the knife, lift the avocado slices from one half and place them on top of the roll. If you'd like to use unagi, alternate avocado and unagi slices and layer them to cover the top and sides of the roll.
• Replace the plastic wrap over the roll and put the bamboo mat over the top. Tightly squeeze the roll through the bamboo mat until the avocado slices wrap around the roll. Be gentle so you don't break the avocado slices. Remove the mat.
• Cut the roll through the plastic wrap into 8 pieces with the knife. Clean your knife with a wet towel after each cut. If the roll gets messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer the sushi pieces to a serving plate. Repeat to make the remaining rolls.
• Put some tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you'd like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!

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.