Sushi Recipe: How to Make a Super Shrimp Tempura Sushi Rolls

Required Tools:

• 1 one gallon size freezer bag
• 1 Sushi Rolling Mat
• 1 square of cellophane wrap (cut to the size of your sheet of Nori Seaweed)

Ingredients:

• 1 Full Sheet of Nori Seaweed (cut into thirds)
• 1 cup of prepared sushi rice
• 2 large pieces of store bought shrimp tempura (already cooked in toaster oven)
• 1/8^th of a block of cream cheese (taken lengthwise from the block)
• Cucumber slice (cut ¼ thick in width, and the length of your Nori Seaweed piece)
• 2 steamed slices of asparagus (the length of your Nori Seaweed piece)
• ½ of a stick of imitation crab (drained and shredded)
• 2 Tbsp of mayonnaise
• Srirachi Hot Sauce to taste

Topping: 1 Tbsp of Masago (orange fish eggs), or sesame seeds, avocado, or another topping of your choice.

Place your sushi mat inside of the gallon sized freezer bag. This has always worked well for me, and makes our job easier when we are ready to roll up the sushi. Lay the freezer bag covered sushi mat out on the table in front of you. Lay the 2/3 piece of nori Seaweed onto the mat. Save the extra seaweed as it comes in handy, especially if you have to patch a roll. Wet your hands until slightly more than damp. Pick up a nice palm size full of your prepared sushi rice. Place this handful of rice on top of the nori seaweed and push the rice out to the edges of the seaweed. Lay two pieces of your precooked tempura shrimp across the rice. The tempura shrimp are a must have for this American sushi recipe as they add a texture and almost buttery flavor to your sushi rolls. I like to make mine in the toaster oven; easy and they come out crispier that way.

Next I am going to put some cream cheese in the roll; just take it right off the block. Using the cream cheese in the rolls adds a nice flavor. We are just going to add in the julienned cucumber and also the asparagus that I steamed in my bamboo steamer. Next we make the spicy mayonnaise, take the 1/2 fish cake or the imitation crab which should be very stringy once it is broken up. Make sure that you have drained off the extra juice. Add the mayonnaise and srirachi hot sauce into the bowl. The hot sauce should be added to “taste”, and meet your heat preference. You will want to mix well to incorporate these ingredients until they become a beautiful light orange color. Place the bowl of “srirachi mayo crab mix” into the refrigerator for approximately 15 minutes or until firm. Remove from the refrigerator. We are just going to add that into the roll, making sure not to overfill it. Now of course you can make this filling as hot as you want. This is a big roll so it is definitely going to be a two biter for some people.

Grabbing the portion of the sushi mat closest to you, roll it over the top of the sushi filling to compact it into one solid roll, press it down, and quickly reroll, making sure that the two ends of the seaweed (that closest to you and furthest away from you) are touching so that they seal together. Next we are going to add the Masago on top; these are the orange fish eggs. For a different spin on this you could also use sesame seeds, avocado, or shrimp as a topping. Cut a short piece of cellophane wrap, just enough to cover your entire roll and topping. The cellophane should be cut so that it just barely skims the table on both sides. Place the cellophane wrap over the sushi roll, and press down gently to ensure that all of the topping remains firmly entrenched on the roll while eating it. Leaving the cellophane in place, cut the roll in half, and then each side in half again, and again until you have eight equal pieces of sushi. Separate the rolls from the cellophane and place filling side up on a decorative plate for presentation.

Garnish with a few pieces of fresh ginger, and spicy wasabi. Voila! These delectable delights are now beautifully presented and begging to be served to your guests, or for you to enjoy savoring every last bite.