Tempura Sushi Roll
Shrimp tempura and salmon are rolled up and topped with tobikko (flying fish roe) for a visually striking sushi roll.
Product used in this recipe
Ingredients (2 servings, 1 roll)
| Tiger prawns | 2 | 60g | |
|---|---|---|---|
| Flour | 25g | ||
| Egg | 15g | ||
| Cold water | 35 ml | ||
| Salmon | 50g | ||
| (Sushi vinegar) Rice vinegar (or brewed vinegar) | 1 tablespoon | 15g | |
| (Sushi vinegar) Caster sugar | 1 teaspoon | 3g | |
| (Sushi vinegar) Salt | 1/6 teaspoon | 1g | |
| Dried seaweed | 1 sheets | 3g | |
| Tobikko | 30g | ||
| KEWPIE Mayonnaise | To taste | 30g |
Cooking Time
20 minutes
Directions
1Mix the ingredients for sushi vinegar.
2Add vinegar mix to the freshly boiled rice, turning and “chopping” it with a large spoon to cool it down.
3Cut salmon into strips to fit inside roll.
4Add tempura batter to the bowl, mix gently with thick chopsticks (rough mix, should be crumbly.)
5Dip prawns (tails on) in tempura batter, deep-fry in oil at 170-180℃.
6Lay a thin layer of 100g of sushi rice on a sheet of seaweed, top with shrimp tempura and salmon, and roll up with a sushi roll mat (makisu).
7Line makisu with plastic wrap, spread 200g of sushi rice on a sheet of seaweed, place the first roll on top, and roll the rice inside out.
8Top roll with tobikko.
9Cut into nine equal portions, place on a serving dish, and drizzle with a line of KEWPIE Mayonnaise.
Cooking Tip
For tempura batter, it is convenient to use a ready-made tempura mix.