A delightful sushi roll inspired by my first sushi experience in Okinawa, Japan. This recipe features crispy shrimp and perfectly seasoned rice.
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Rinse the rice until the water runs completely clear.
Soak the rice for 30-45 minutes.
Add the rinsed rice to a pot along with water. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 10-12 minutes.
Remove the pot from heat and keep covered for an additional 15-20 minutes.
Mix sugar, salt, rice vinegar, and lemon peel together.
Marinate the rice in a non-reactive container with the vinegar mixture.
Peel and devein the shrimp if you haven't already.
Season it with your spice blend.
Prepare the tempura batter by mixing corn starch and rice flour with club soda.
Dip your shrimp in the batter, coat them with breadcrumbs, then fry at 350 degrees until golden brown.
Spread the rice over the nori sheet, season it with spicy mayo, add avocado, then crispy shrimp.
Roll the nori sheet and cut it into equal pieces.
Serve it warm with sauces & condiments of your choice.
Ensure the rice is rinsed thoroughly to remove excess starch.
Use a non-reactive container to marinate the rice to prevent any unwanted reactions with the vinegar.
What type of rice is best for sushi?
Short-grain sushi rice is best as it becomes sticky when cooked, which is ideal for sushi rolls.
Can I use a different type of vinegar?
Rice vinegar is recommended for its mild flavor, but apple cider vinegar can be used as a substitute in a pinch.
How do I know when the rice is done cooking?
The rice should be tender and all the water should be absorbed. Let it rest covered to finish cooking evenly.
Why use a non-reactive container?
A non-reactive container prevents the vinegar from reacting with the container material, which could alter the taste.
Can I prepare the rice in advance?
Yes, you can prepare the rice a few hours in advance and keep it covered at room temperature until ready to use.
