Last weekend I tried making crunchy shrimp rolls. This was the first time I worked with shrimp, as well as the first time I had to tempura fry anything. They came out well, but I think they really needed some spicy sauce. Maybe it’s time to pick up some spicy mayonnaise or wasabi. I made some of these rolls both inside and uramaki but the uramaki came out rather poorly, so I’ll save that report for another time.
As usual, I began my preparations by cooking the sushi rice. While it was cooking, I prepared the other ingredients, which were tempura battered shrimp, green onion and avocado. Green onions can be found in your grocery section, very inexpensively. I got my bunch of green onions at the Asian supermarket for $.20. First I cut the green onion into a nice 8″ strip.
The avocado in the pictures above is slightly discolored. (e.g. the brown spots) This can be fixed by using fresher avocados and not refrigerating them for storage, as this will cause the discoloration.
The last step was to halve the tempura-fried shrimp and arrange them into an approximate 8″ strip on the nori. I like to leave the two end pieces of the shrimp in whole sections, or try to keep the tails intact because part of the effect of a crunchy shrimp roll is seeing the decorative tail.
After I laid all the ingredients on the roll (sorry no picture of that) , I just rolled it up like usual, cut into pieces, and served. I’m not especially crazy about the flavor of green onions, but lots of other people like it, and it was well-received. Notice the shrimp visible sticking out of the end of the roll.