SHRIMP SUSHI ROLLS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 10
Steps:
- For the rice:
- Mix together vinegar, sugar, and salt.
- Rinse the rice with cool water in a colander; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes.
- Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
- To assemble rolls:
- Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
- Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
- Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
- Serve with bowl of soy sauce for dipping.
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- Rinse the rice about 2-3 times and place it in a rice cooker. Cook the 1 1/2 cups sushi rice with 2 cups of water. Once it's done, transfer it onto a large baking sheet. Using a rice paddle gently cut through the rice . Scoop the rice up and flip it over. Evenly drizzle the rice vinegar into the cooked rice and continue cutting and scooping the rice with the rice paddle until it cools down.
- While the rice is cooling, make the tempura according to the package. In a large skillet pour oil to a depth of 2 inches. Dip each shrimp in the tempura batter and cook the shrimp over medium high heat. Make sure not to over cook the shrimp. Fry the shrimp in batches for 2-3 minutes per batch.
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