Tempura Shrimp with yellowtail handrolls
(makes 8 handrolls)
Thank you to Just One Cookbook for their recipe inspirations and tips!
For Sushi Rice:
- 1 c. uncooked Japanese short grain rice
- 1 ¼ c. water
- 2 Tbl rice vinegar
- 1 Tbl sugar
- ½ tsp kosher salt
- *You can also buy ‘sushi seasoning’ and season to taste
- 2 c. cooked sushi rice (¼ c. for each handroll)
- Nori sheets, cut in half
- 16 oz. sashimi grade yellowtail, or other fish of your choice, sliced into ½ inch thick strips or minced into tartare
- Seedless cucumber, cut into matchsticks
- Carrot, cut into matchsticks
- Avocado, sliced
- Shiso leaves (if available)
- Pickled daikon radish
- Toasted white sesame seeds
For Shrimp Tempura:
- 2 lb. Black Tiger Prawns, cleaned with tail on
- Cornstarch (for dusting)
- Neutral frying oil, like vegetable or canola
For Tempura Batter:
- 1 large egg
- 1 c. all purpose flour
- 7 oz. iced water (without ice cubes)
- First make your sushi rice.
- Gently wash the rice until the water drains clear. You can use a small colander and agitate with your hands in a circular motion. Shake off excess water.
- In a heavy bottomed pot, add the rice and 1 ¼ c. of water and soak for 20 minutes.
- Cover the pot with a tight-fitting lid and bring to a boil over medium heat.
- Once the water boils, turn heat to low and cook covered for 12-13 minutes until water is completely absorbed.
- While the rice is cooking, make your sushi vinegar by combining the rice vinegar, sugar, and salt in a small saucepan and brining to a boil over medium-high heat. Whisk until the sugar is dissolved. Set aside to cool.
- Remove the pot from the heat source and let steam (covered) for another 10 minutes.
- Transfer rice to a bowl and pour in the sushi vinegar mixture, take a rice paddle (or wide spatula) and use a slicing motion to incorporate. Cover with a towel until ready to serve.
- Make the Shrimp Tempura
- In a medium-size pot or heavy saucepan, pour in around 1 ½ inches of oil and heat to 340-350° F. Monitor the temperature, as it is always important to keep it in this range. If you do not have a thermometer, you can check the temperature with chopsticks by holding them in the heated oil. When you see small bubbles around the chopsticks, it is ready for frying.
- While the oil is heating, sift the flour into a large bowl.
- Crack the egg into the iced water and whisk vigorously until it is foamy. Carefully scrape the foam from the top of the mixture and discard.
- Slowly pour the egg mixture into the flour, being careful to not overmix. It is important to keep the batter cold, so it is best to make it right before you are ready to fry.
- Dust corn or potato starch over the shrimp, then dredge the shrimp through the batter mixture.
- Carefully place the shrimp into the oil, frying until golden brown (2 minutes). It is best to do it in batches to prevent the temperature of the oil from dropping. Place cooked shrimp on a plate lined with paper towels and skim out any crumbles of batter left in the oil between batches to prevent burning.
- To assemble your Handrolls
- Take a piece of nori and arrange it with the long side facing you on a flat surface with smooth side down.
- Leaving around an inch of space from the edge, press a ¼ c. of rice onto the left side of the nori using moistened fingers or a wet spoon. Top with desired ingredients.
- Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal.
- Sprinkle with toasted sesame seeds and enjoy!