John Holly's Asian Bistro

9232 Park Meadows Dr., Lone Tree, CO 80124
303-768-9088

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Shrimp and Crab Roll

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

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

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.

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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