It is beyond yummy.
COOKING TIME
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
While this Double Shrimp Roll may not be considered a "traditional" or "authentic" sushi recipe in Japan, this “Special Roll” has gained popularity in the US and other parts of the world. Special rolls like the Rainbow Roll, Caterpillar Roll, and Alaskan Roll have become a common sight in many sushi restaurants. Inspired by the success of the Miola Rolla at the first restaurant I worked at, which featured spicy tuna or shrimp on top of a cucumber avocado roll, I created a particular roll combining Spicy Shrimp with Shrimp Tempura. Given the widespread love for shrimp, it seemed like a perfect choice.
After preparing some samples and having the restaurant chefs and staff try them, the consensus was unanimous - "Delish!" Once the roll made its way onto the specials menu, it quickly became a customer favorite.
TIPS
Convenience of Shrimp Tempura
Making shrimp tempura at home can be a daunting task. To simplify the process, you can use frozen shrimp tempura instead of making it from scratch.
INGREDIENTS (for one roll):
Roll
200g (1 cup) Sushi Rice
1 Nori Seaweed, half sheet
5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black)
Spicy Shrimp
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
Shrimp Tempura
2pcs Shrimp, (size 21/26)
1 egg
100 g (3 oz.) Flour
300cc (1.5 cups) water
Rice Bran Oil (or Canola Oil)
Sesame Oil
TOOLS:
Cutting Board
Knife
Large Spoon
Makisu, Sushi Rolling Mat
Plastic Wrap
Small sheet pans (or plate)
Small Bowl
Whisk
Frying pan
Tong or Long Wood Cooking Chopsticks
Bamboo stick
INSTRUCTIONS:
Cook Sushi Rice - follow this recipe.
Prepare shrimp
Remove the shell and cut the back side of the shrimp, discarding the vein.
Score the inner part of the shrimp with a knife, cutting halfway into the meat.
Place the shrimp on the cutting board and press firmly with your fingers to detach the tendon. It should make a breaking sound when pressed.
Create a decorative tail by cutting the end part of the tail at a 45-degree angle. This enhances the appearance of the fried shrimp tail.
Make Tempura Batter
Create "egg water" by pouring 300cc (1.5 cups) of water into a small bowl, then adding the egg.
The egg white will dissolve first, followed by the egg yolk.
Strain 60g (2 oz) of flour into a bowl and add 60g (2 oz) of egg water (1:1 ratio of flour to egg water).
In a frying pan, pour rice bran (or canola) oil and sesame oil to a depth of 3cm (1 ¼ inch). The ratio of rice bran oil to sesame oil should be 3:1.
Frying Shrimp
Heat the frying oil to 190°C (375°F). Test the temperature by dropping some tempura batter into the oil. If it hits the bottom and rises to the surface immediately, the oil is ready.
Place flour in a sheet pan and coat the prepared shrimp with flour. Shake off the excess flour.
Hold the tail and dip the shrimp into the tempura batter, then hold it for three to five seconds to remove the excess batter.
Place the batter-coated shrimp into the oil and fry for one to two minutes until light yellow. Remove from the oil and let the shrimp sit on a paper towel to remove excess oil.
Making an inside-out roll
(How to spread rice for Inside Out Rolls, Step 2 - 12)
Moisten the cutting board b wiping it with a wet towel.
Place a half sheet of nori horizontally on the cutting board with the rough side facing up.
Wet your hands with water.
Take a tennis ball-sized amount of sushi rice and cover the entire surface of the nori with rice, starting from the top left corner and covering the top half first, then the bottom.
Sprinkle sesame seeds over the rice.
Flip the roll so that the rice is facing up and the nori side is down.
Place two pieces of shrimp tempura and avocado in the center.
Roll the sushi from the bottom up and place plastic wrap on top of the roll, using a bamboo mat to seal it.
Remove the plastic wrap and place the spicy shrimp on top of the roll.
Place the plastic wrap on top again, followed by the rolling mat.
Cut the roll into eight pieces, keeping the plastic wrap on to prevent the spicy shrimp from falling off.
Sprinkle sliced scallions.
Plate and serve.
(Double Shrimp Roll, Steps 8 - 14)
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