Shrimp Tempura Rolls

• Produce

  • 1/2 Avocado
  • 1/2 Cucumber
  • 4 sheets Or nori

• Condiments

  • 1/2 cup Mayo
  • 1 tbsp Sriracha

• Pasta & Grains

  • 2 cups Sushi or short grain rice

• Baking & Spices

  • 1 tbsp Salt
  • 2 tbsp Sugar
  • 1 cup Tempura batter

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1/2 tsp Sesame oil

• Dairy

  • 4 oz Cream cheese

• Liquids

  • 2 cups Water

• Other

  • 1 lb Jumbo shrimp, peeled, deveined and tail off

Found on tornadoughalli.com

Description

Ingredients

• 2 cups sushi or short grain rice
• 2 cups water
• 2 Tbs rice vinegar
• 2 Tbs sugar
• 1 Tbs salt
• 1 lb jumbo shrimp, peeled, deveined and tail off
• 1 cup tempura batter
• 4 sheets or nori
• 1/2 avocado, sliced into small strips
• 4 oz cream cheese, sliced into small strips
• 1/2 cucumber, sliced into small strips
• 1/2 cup mayo
• 1-2 Tbs sriracha
• 1/2 tsp sesame oil

Directions

• Place rice in bowl and cover with cool water and swirl around to wash off, drain. Repeat until water runs clear. Cook rice in rice cooker or on stove top according to package directions. Once the rice is done cooking add to a large bowl or baking sheet, in small bowl add your rice vinegar, sugar and salt and heat on high for about 15-20 seconds. Pour over rice and toss to coat, let sit until cool. Meanwhile, heat your deep fryer to 375. Mix up your tempura batter and dunk shrimp in batter and add to deep fryer and cook until golden brown, set aside. Once rice is cool grab your sushi mat and place a sheet of nori shiny side up. Add about 3/4 cup of your sushi rice on top or nori and spread out until it covers the sheet. Flip your sheet over so your rice face down (I spray my lined mat with cooking spray to ensure it doesnt stick, you could also coat with sesame oil). Place about 3 pieces of your shrimp tempura across the center, layer with a few strips of each of your cucumber, avocado and cream cheese. Using your sushi mat, bring one end up and start to roll towards the opposite side, compressing the insides so you get a tight seal, continue to roll until it forms a long log, remove and set on plate or tray until all are finished. Repeat 3 more times. Using a sharp wet knife cut your sushi into equal pieces, you will get about 8 a roll depending on how thick you cut them.
• Mix all ingredients together in small bowl adding 1 Tbs of sriracha sauce at a time for desired heat. Cover and refrigerate unused portion.