Shrimp Tempura Roll with Avo­cado on Top

By á-30

Ingredients

• Needed Equipment:
• Sushi Mat
• Sharp Knife
• 1 Gallon Freezer Bag
• Squeeze Bottle (for Eel sauce)
• Toaster Oven (or a regular oven will do as well)
• Cellophane Wrap
• Ingredients:
• Sushi Rice (prepared, one large handful)
• Nori Sheet (2/3rd sheet)
• Cream Cheese: 1/3 Less Fat (1/2” x 1/2” to the length of the Nori sheet)
• Shrimp Tempura (prepared and store bought; enough to cover the Nori sheet length wise)
• 1 Julienned cucumber
• 1 Hass avocado (cut into thin slices)
• Eel Sauce

Preparation

Step 1

his is easily one of the best recipes for sushi avail­able today. Place the sushi mat inside of the gallon sized plastic freezer bag, this ensures that the sushi rice does not become embedded into the mat, and is easy to clean up when you are going to make sushi from home. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. Wet your hands and shake dry. Add a handful of prepared sushi rice in the middle of the Nori and gently spread out to the edges. Press down gently, and flip the sushi rice covered Nori so that he rice side is touching the plastic covered sushi roll mat.



Next, add the slice of cream cheese, I like to slice it straight from the block into one long rectangle and lay it the entire length of the Nori. This adds a creamy delicious flavor that goes well with any American sushi roll, particularly one with shrimp tempura.


Cream Cheese for Sushi Roll

The easiest and tastiest way to use the shrimp tempura in this recipe is to stick them in a hot toaster oven for about ten minutes until they are golden and crispy. Prepared shrimp tempura for the Shrimp tempura roll can be purchased from your local marketplace in the frozen food section. Make sure that the shrimp tempura has had adequate time to cool prior to placing them next to the cream cheese so that the cream cheese does not melt.

Shrimp Tempura Roll Recipe

Next add the fresh julienned cucumber. Now it is time to roll! Roll the sushi mat over the Shrimp tempura roll, away from you, creating a nice seal from the sushi rice on sushi rice effect. Roll it again to ensure that it is fully sealed. Cut open and scoop out the contents of the avocado in as large of a piece as you can manage. Cut the avocado into thin slices, and place on top of the Shrimp tempura roll. I like to use avocados that are slightly riper than normal so that they form to the top of the sushi roll better.


American Sushi Roll



Place a piece of cellophane wrap over the top and gen­tly press down across the entirety of the Shrimp tem­pura roll. Grab your serrated knife, making sure that it is really wet, and slice through the center of the Shrimp tempura roll, while leaving the cellophane in place. Cut those pieces is half again, and then each piece in half again until you have eight equal sized pieces of sushi roll. Make sure to wipe your knife off in between cuts so that the cream cheese does not build up and cause the Nori to tear. Drizzle eel sauce on top to add a delicious sweetness. This is an amazing fla­vor combination as we have the cream cheese and creamy avocado, the crunchy fresh cucumbers, and the warm salty shrimp tempura. This Shrimp tempura roll is a easy sushi recipe, should now be plated on a dark square or I sometimes use a long white rectangle dish, preferably black/white or red plate for a fancy guest presen­tation. After tasting this amazing Shrimp tempura roll sushi recipe, you may decide that not sharing is your better option. Enjoy!