Japanese Sushi Recipes: A Complete Cookbook of Down-Home Dish Ideas! by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: azw3, epub
Published: 2020-06-02T16:00:00+00:00

2 or 3 sheets of nori (dried seaweed)

10 sushi-grade shrimp, medium

1/2 cup of Tempura batter, prepared

1 fresh avocado, medium

1 long, even cucumber

1 3/4 oz. of sushi-grade eel, BBQ, if available

1 3/4 oz. of fish roe (Tobiko)

Instructions:

1. Mix tempura with a little water. Stir till combined to even, thick mixture. Cut off tails from shrimp. Dip shrimp, one after another, into tempura mix. Deep fry for 30 seconds each till outside is golden-brown in color.

2. Slice cucumber in long slices. Peel thin layers from avocado with peeler.

3. Spread rice on sheet of nori. Flip over mat or towel so rice faces upwards. Lay cucumber and avocado over rice. Line up a few tempura shrimps, then eel. Roll inside out. Cut ends off. Leave remainder of roll whole right now.

4. Cover top of roll elegantly with peeled avocado layer. Tighten it to roll. Spoon some of the fish roe onto roll.

5. Cut and reline roll in dragon shape. Serve topped with teriyaki sauce, with soy sauce on the side.

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