Updated: Nov 10
It is beyond yummy.
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
In the US and the rest of the world (outside of Japan), I am sure there are plenty of so called “Special” rolls out there. Rainbow Roll, Caterpillar Roll, Alaskan Roll to name a few. They are inside out rolls with fish and vegetables on top.
At the first restaurant I worked at, the new owner was eager to add new specials to the menu. They had a special roll called Miola Roll, which had spicy tuna or shrimp on top of the cucumber avocado roll. The spicy Shrimp version was the one I liked, which gave me the inspiration to use for a special roll. Since Shrimp Tempura Roll was one of the most popular rolls, I thought “why not add Spicy Shrimp to Shrimp Tempura because many people like Shrimp.”
That was the birth of Double Shrimp Roll. I am confident there are some sushi chefs somewhere who thought of the same roll, but I do say with honestly that I came up with an idea.
I made some samples and have them tried by the restaurant chefs and staff. The vote was unanimous “Delish!” Once the owner put it on the specials menu, it became an instant hit.
Buy that Shrimp Tempura Shrimp
Making Shrimp Tempura at home can be a daunting task. There are some frozen Shrimp Tempura you can use instead of making it from scratch.
INGREDIENTS (for one roll):
200g (1 cup) Sushi Rice
1 Nori Seaweed, half sheet
5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black)
3 pcs (15g each) Cooked Shrimp (size 21/26)
30 g (1oz.) Sriracha
30 g (1oz.) Mayo
5 g (1/5 oz.) Sesame Oil (substitute with Olive Oil)
5 g (1/5 oz.) Masago or Tobiko Fish Egg
2pcs Shrimp, (size 21/26)
100 g (3 oz.) Flour
300cc (1.5 cups) water
Rice Bran Oil (or Canola Oil)
Makisu, Sushi Rolling Mat
Small sheet pans (or plate)
Tong or Long Wood Cooking Chopsticks
Cook Sushi Rice - follow this recipe.
Remove the shell. Cut the back side of the shrimp, remove and discard the vein.
Score the inner part of the shrimp with a knife by cutting halfway into the meat. P
lace the shrimp on the cutting board, press firmly with your fingers to detach the tendon. When you press the shrimp, it should make a breaking sound.
Decorative tail - Cut the end part of the tail at 45degree angle. When fried, it makes the shrimp tail look nicer.
Make Tempura Batter
Make “egg water.” In a small bowl, pour 300cc (1.5 cups) of water first, then egg.
Egg white is water soluble, so when you place it egg in the water, egg white will dissolve first, then egg yolk. When you beat egg in a bowl first and then add water, some of the egg white will sit at the bottom of the bowl, undissolved.
Strain 60g/2 oz. of flour into a bowl, add 60g/2 oz. egg water (egg water: flour = 1:1)
In a frying pan, pour rice bran (or canola) oil and Sesame Oil to 3cm/1 ¼ inch deep. The ratio of Rice Bran Oil: Sesame Oil is 3:1.
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.
Place flour in a sheet pan. Place prepared shrimp in a sheet pan, coat with flour. Life up the shrimp, shake to remove the excess flour.
Hold the tail and dip the shrimp into tempura batter. Life up, hold it for three to five seconds to remove the excess batter.
Place the batter coated shrimp into the oil. Fry for one to two minutes until light yellow. Remove from the oil, let the shrimp sit on the paper towel to remove excess oil.
Making an inside out roll
(How to spread rice for Inside Out Rolls, Step 2 - 12)
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
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, place plastic wrap on top of a roll (rice) use a bamboo mat to seal.
Remove the plastic, place Spicy Shrimp on top of the roll.
Place the plastic one more time, followed by the rolling mat.
Cut into 8 pcs (keep doing halves) with plastic still on (helps to keep the spicy shrimp from falling off)
Sprinkle sliced scallions.
Plate and serve
(Double Shrimp Roll, Steps 8 - 14)
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