Total: 50 - 60 minutes
Sushi Rice: 30 - 40 minutes
Prep (Tempura Flakes): 10 - 15 minutes
Shrimp Tempura: 20 - 30 min.
Rolling: 5 minutes
I admit: If you put Shrimp Tempura inside of a Sushi Roll, it’s really hard not to make it tasty. But wait, how about some Tempura Flakes with some Eel (aka: Teriyaki Sauce) over it? That’s crunchy outside and a whole lot of Shrimp-ness inside, Yum.
Use of Tempura Flakes, or Tenkasu is not foreign to Japanese cuisine. One of its most popular application is a topping for Udon or Soba Noodles. You can top your rice, tofu, miso soup or just about whenever you want to add some crunchiness and extra flavor to your food.
I don’t know who came up with this idea of adding Tempura Flakes to a roll and whoever did, I say it was a fantastic idea.
Making Tempura Flakes is very simple - just drop some tempura batter into the frying oil. It takes 30 seconds for it to get done. You can make extra and keep them in the freezer for later use.
In case you don’t have Shrimp Tempura to put inside, just coat the outside of any inside out roll with Tempura Flakes and call that a Crunchy Roll. I haven’t experimented with many other rolls, but Crabmeat and Avocado (aka California Roll) is a good Shrimp Tempura substitute. Plain Shrimp, or Spicy Shrimp is another one and don’t forget Spicy Tuna Crunchy Roll either. For veg folks, Cucumber Avocado Crunchy is a great one too!
INGREDIENTS (for one roll):
200g (1 cup) Sushi Rice (follow this recipe)
1 Nori Seaweed, half sheet
5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black)
2pcs Shrimp Tempura (follow this recipe)
2pcs ¼ Avocado slices
1 Green Leaf Lettuce
5g (1tbls) Spicy Mayo (Sriracha Mayo)
200 ml. (1cup) Rice Bran Oil (or vegetable oil)
Eel or Teriyaki Sauce (follow this recipe)
Makisu, Sushi Rolling Mat
Small Sheet pans
Tempura (or Mesh) strainer
Chopsticks (or spoon)
Making Tempura Flakes
To make Tempura Batter, mix Flour with an equal amount of water.
Heat the frying oil to 190C/375F. You can check this by dropping some tempura batter in the oil. If the batter hits the bottom, and rises to the surface immediately, the oil is ready.
Using a pair of chopsticks (or small spoon, folk), drop tempura batter into the oil.
Let it cook for 20 - 30 seconds until the color turns to light gold.
Remove the flakes from the oil. Let is sit on paper towel to remove excess oil.
Making a Shrimp Tempura Roll (inside out)
(How to spread rice for Inside Out Rolls, Step 1 - 6)
Place nori, shiny side down.
Wet your hands with water.
Grab a tennis-ball-size amount of sushi rice.
Cover the entire nori surface with rice (place rice on the top left corner, cover top half first, then bottom).
Sprinkle sesame seeds.
Flip it over so that rice is facing up, nori side down.
Place two pieces of shrimp tempura and avocado in the center.
Roll from the bottom up, use a Makisu Bamboo Mat to seal.
Place plastic on the cutting board.
Spread tempura flakes on the plastic evenly.
Pick up the roll, turn the top side down and place it over tempura flakes.
Pick up the plastic. Wrap the roll with tempura flakes.
Roll so that the top part with tempura flakes is facing up.
Keep the plastic, place Makisu. Squeeze tight so the tempura flakes stick to the rice.
Cut into 8 pcs (keep doing halves) with plastic still on (helps to keep the tempura flakes from falling off).
Plate and pour Eel Sauce (or teriyaki sauce).
(Making Crunchy Roll, Steps 7 - 16)
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