Shrimp Tempura Roll
Stuffed with crunchy shrimp tempura and fresh salmon, finished with a tobiko and mayonnaise topping.
Total time - 15 min
Kewpie products needed for recipe:
KEWPIE Mayonnaise
Ingredients (2 servings):
- Shrimp - 4 Pieces
- Flour (50g)
- Egg, beaten (30g)
- Cold water (70ml)
- Salmon(raw) (10g)
- [A] Cooked rice (400g)
- [A] Rice vinegar (30g)
- [A] Sugar (8g)
- [A] Salt (2g)
- Nori (roasted seaweed) - 2 Sheets
- Tobiko (flying fish roe) (60g)
- KEWPIE MAYONNAISE - As you like
Directions:
1
Mix rice vinegar, sugar and salt to cooked rice to make sushi rice
2
In a bowl mix cold water and beaten egg lightly mix with flour
3
Coat shrimps in flour mix and deep fry in oil (170 °C)
4
Place seaweed over sushi mat
5
Spread thin layer of sushi rice on the seaweed
6
Arrange the shrimp tempura and salmon over the center of the rice and roll it. Put aside.
7
Cover sushi mat with plastic wrap, spread thin layer of sushi rice
8
Place the previously prepared sushi roll on top of the rice layer, then roll it again to coat the seaweed in rice
9
Coat the outside rice layer with tobiko
10
Cut the roll into 8 pieces
11
Serve with KEWPIE Mayonnaise lining
