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Sriracha mayo crunch roll sushi8/30/2023 ![]() ![]() Prep all of your fillings by slicing them into thin and long of strips.Drizzle with unagi sauce or mayo and enjoy! Total time: 15 minutes Prep time: 15 minutes Yields: 2 servings Cuisine: Japanese Number of ingredients: 8 Then slice the roll into bite-size pieces. Remove the mat from the roll while keeping the plastic wrap. Squeeze gently to shape the bread crumbs around the roll. Then place a new piece of plastic wrap on top, and cover with the sushi mat. Spoon the toasted bread crumbs on top of the sushi roll. Roll the mat away from you and push on it to make it tighter. Put your thumbs under the edge of the bamboo mat and lift it up over the filling. On top of the nori, put two or three pieces of shrimp tempura and two slices of avocado. This keeps things from sticking.įlip everything so that rice is facing down. Before you touch the rice, you can dip your hands in vinegar water (Tezu water). Spread about 3/4 of a cup of cooked rice out evenly on the nori sheet. ![]() ![]() Put the shiny side of half of the nori sheet down on the bamboo mat. Wrap a piece of plastic wrap around the bamboo mat (to prevent the rice from sticking to the bamboo).Ĭut the nori sheet in half using a pair of scissors. If you use premade frozen shrimp tempura, you'll need to bake them at 450 F degree for 10-15 minutes depending on the sizes of the shrimp.Īdd olive oil to a large skillet over medium heat.Īdd panko bread crumbs and mix them together.Ĭook for a few minutes, or until the panko turns golden brown. Stir in the sushi vinegar and mix gently while it is still very hot.Ĭook shrimp tempura. Once it's done, put it in a big bowl and let it cool down a bit. Make sushi rice and get the other things ready.Īdd the rinsed sushi rice and water to the rice cooker. Notes: Fried California Sushi Roll, I have heard this sushi roll called by many different names, fried California sushi roll, California crunch roll, playboy roll, tempura roll Drizzle with unagi sauce or mayo and enjoy! Remove the mat from the roll while keeping the plastic wrap.Spoon the toasted bread crumbs on top of the sushi roll.Roll the bamboo mat away from you and apply some pressure to tighten it up.Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.Place 2-3 pieces of shrimp tempura and 2 slices of avocado on top of the nori.Flip everything so that rice is facing down.You can dip your hands in vinegar water (Tezu water*) before handling the rice. Take about 3/4 cup of cooked rice and spread it over the nori sheet evenly.Place half of the nori sheet on top of the bamboo mat, the shiny side facing down.Cut the nori sheet in half using a pair of scissors.Wrap the bamboo mat with a piece of plastic wrap on top (to prevent the rice from sticking to the bamboo).Cook for about a few minutes or until the panko turns golden brown.Add panko bread crumbs and mix them together.Add olive oil to a large skillet over medium heat.If you use premade frozen shrimp tempura, you'll need to bake them at 450 F degree for 10-15 minutes depending on the sizes of the shrimp. When it’s still very warm, stir in the sushi vinegar and mix gently. Once cooked, transfer to a large bowl and let it cool down slightly. Add the rinsed sushi rice and water to the rice cooker.Cook Sushi Rice & Prepare Other Ingredients.Spoon over the top of the sliced sushi or transfer to a squeeze bottle and drizzle on top. To make the spicy mayo, mix together the mayo and sriracha until combined. Using a very sharp knife, slice the sushi into 8 even pieces. Press the roll down slightly to make sure it is sealed. Roll the sushi away from you, tucking in the vegetables as you go. Be careful not to overstuff.ĭab your finger in some water and moisten the 1/2 inch exposed border of the nori with some water. Layer the carrot ribbons on top, then the red cabbage, mango slices, avocado slices, and scallions. Add a layer of cucumber in the center of the rice. Leave a 1/2 inch border on the long side of one edge. Scoop a handful of the sticky rice directly onto the nori sheet, and press the rice with a spoon or your hands, until it is evenly distributed across. Place a sheet of nori on a clean surface or bamboo sushi mat, if using. Let cool completely, and then mix in the rice vinegar and salt. Cook the sushi rice according to package directions. ![]()
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