Hosomaki Roll with Shrimp Tempura
Shrimp tempura is raw shrimp dipped in tempura batter and fried in hot oil.
Ingredients
-
5g coriander leaves
Sauce
-
2 teaspoons lime juice
Preparation Method
To make Hosomaki Rolls
- Place a bamboo mat on a clean surface.
- Cut the nori sheet in half along the lines of the nori and place it on the front of the bamboo mat. *The rough side of the nori should be facing upwards.
- Dip your hand in water to prevent the rice from sticking to your hand. *It makes it much easier to handle the rice.
- Spread a handful of lemon-sized cooked rice (approx 75g-85g)in a thin layer as evenly as possible over the nori, leaving a 2cm space at the top edge of the nori as you will need this to seal the roll.
- Make a groove in the middle of the sushi rice and place the fillings side by side in a horizontal line along the groove.
- Start rolling the nori carefully and evenly around the fillings in the middle, so that the edge of the bottom nori meets the edge of the rice on top, using the mat to help shape it by rolling away from you and pressing firmly.
- When the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it retains its shape.
Cut the Roll into 6 pieces
- Using a very sharp knife, cut the roll in half.
- Cut the 2 halves into 3 equal lengths, making 6 sushi rolls.
- Wash or wipe the knife with a wet towel after cutting each roll to prevent rice from sticking and to ensure a cleaner cut
- Serve with soy sauce and wasabi paste or suggested sauces. Eat sushi ginger between sushi rolls to cleanse the palate.
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