Sushi Sushi Sushi!

Sushi is l o v e. I could eat sushi all day, everyday.  But I start to feel weird when I have to alternate sushi restaurants because I don’t want them to recognize me by my obsession with fried tempura rolls.

I’ve always thought about making sushi at home. But to tell you the truth, it has always been something that I’ve found intimidating. Me?! Create a roll from scratch!? Let’s be a bit realistic.  But ok!

L came to town Friday night & we decided it’s time to take on the Sushi challenge. Saturday we went to World Market to pick up some sushi rolling mats and then trekked onto H-Mart to pick up the making for our sushi pig out sesh!

There was quite a bit of preparation work that took place before we actually started rolling out the rolls. But once all that was done & ready, it was actually quite easy!

Ingredients

1 ½ cups Sushi rice  

2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)

4 Nori seaweed sheets (cut ¼ off each sheet)

½ C crab meat (chopped finely)

1 ½ avocados

½ cucumber

1 cup all-purpose Gluten Free Flour

Japanese Pank bread crumbs

1 egg

Ice cold water

8 Large shrimp

Cream Cheese (Philadelphia brand is gluten free)

Gluten free soy sauce

Oil for frying

Instructions

Cook sushi rice in a rice cooker per instructions.

When completely cooked, add in sushi vinegar and set aside.

Cut your avocados and cucumbers into thin strips and set aside.

Cut ¼ inch thick strips of cream cheese and set aside.

Shrimp Tempura

Prepare shrimp by rinsing and peeling. (Leave the tail on)

Lay shrimp flat and flatten out by pinching with your fingers. (This will help the shrimp to stay flat.)

Mix flour, egg & cold cold water and gently mix to create your tempura mix.

Dip each shrimp into the tempura mix & then into the Panko bread crumbs.

Deep fry shrimp for 2-3 minutes.

Set on paper towel to cool.

Now it’s time to roll!

Cover your bamboo sushi mat with shrink wrap (to keep rice from sticking to the mat)

Place your nori shiny side down on the bamboo mat.

Wet hands, and spread ¾ cup rice over nori.

Turn your nori over rice side down.

Assemble your roll by placing a line of crab meat down the middle of the roll, add cream cheese to one side of the crab meat & cucumber and avocado to the other side. Place 2 fried shrimps on top of the crab meat.

Roll your bamboo mat over half way and then over the rest.

Cut into 8 pieces with sharp knife.

Drizzle with spicy mayo & have fun stuffing your face :)

-N.