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| Shrimp and Crab Roll |
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| INGREDIENTS |
2 jumbo shrimp, peeled, de-tailed
4 oz crab meat
1 sheet seaweed paper
1/2 C cooked sushi rice
avocado, thinly sliced
cucumber, thinly sliced
mango, thinly sliced
ginger
wasabi
soy sauce
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| METHOD: RICE |
• Hand wash sushi rice, being careful not to break grains.
• Cook sushi rice in rice cooker, using slightly more water than rice; if
possible, add small amount of rice powder.
• After rice is cooked, stir in 1 teaspoon rice vinegar per cup of
cooked rice. |
| EQUIPMENT |
| bamboo roll shaper |
| INGREDIENTS: TEMPURA |
potato starch
egg
flour
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| METHOD: TEMPURA |
• Mix tempura batter (30% potato starch, 70% flour), water and an
egg (premade packages available at Costco).
• Place tempura mix over a bowl of ice water—a cold temperature is
important.
• Dip shrimp into batter with tongs—do not use hands.
• Cook shrimp in hot oil at 350 to 375 degrees for a couple
minutes. CAUTION: hot oil can splatter and burn! |
| INGREDIENTS: SAUCE |
| unagi sauce |
| METHOD: SUSHI ROLL |
• Place a layer of cooked rice on one side of seaweed paper.
• Place tempura shrimp and cut up crab meat, Japanese squash,
avocado and cucumber—be sure not to pack too much inside roll.
• Use bamboo roll maker to press and shape roll.
• Cut formed roll into 1-inch pieces.
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| TO FINISH |
• Prepare plate with small amount of unagi sauce in pattern, not
pooled.
• Place roll on plate.
• Add alternating slices of mango and avocado on top of roll.
• Apply unagi sauce on top.
• Sprinkle a pinch of sesame seeds on top.
• Add side of ginger and wasabi.
• Enjoy.
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