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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Ingredients
For the Rice
rice2cups
water2cups
sugar1/3cup
salt2tbsp
rice vinegar1/2cup
lemon peel1/2
For Shrimp
shrimp, peeled and deveined1lb
Rice flour
Corn starch
Club soda
Nutrition (per serving)
Calories
417.2kcal (20.86%)
Protein
26.9g (53.82%)
Carbs
66.0g (23.99%)
Sugars
19.5g (38.96%)
Healthy Fat
3.1g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Crispy Shrimp Roll
Prepare the Rice
- Step 1
Rinse the rice until the water runs completely clear.
- Step 2
Soak the rice for 30-45 minutes.
- Step 3
Add the rinsed rice to a pot along with water. Bring to a boil, then reduce heat to a simmer.
- Step 4
Cover and cook for 10-12 minutes.
- Step 5
Remove the pot from heat and keep covered for an additional 15-20 minutes.
- Step 6
Mix sugar, salt, rice vinegar, and lemon peel together.
- Step 7
Marinate the rice in a non-reactive container with the vinegar mixture.
Prepare the Shrimp
- Step 1
Peel and devein the shrimp if you haven't already.
- Step 2
Season it with your spice blend.
- Step 3
Prepare the tempura batter by mixing corn starch and rice flour with club soda.
- Step 4
Dip your shrimp in the batter, coat them with breadcrumbs, then fry at 350 degrees until golden brown.
Plating
- Step 1
Spread the rice over the nori sheet, season it with spicy mayo, add avocado, then crispy shrimp.
- Step 2
Roll the nori sheet and cut it into equal pieces.
- Step 3
Serve it warm with sauces & condiments of your choice.
Nutrition (per serving)
Nutrition (per serving)
Calories
417.2kcal (20.86%)
Protein
26.9g (53.82%)
Carbs
66.0g (23.99%)
Sugars
19.5g (38.96%)
Healthy Fat
3.1g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
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