Make my sushi

Tempura shrimp sushi

So you want to know how to make Tempura shrimp sushi ?

good. Then you are in the right place.

Tempura shrimp sushi is actually my all time favorite roll - but it's no wonder. In my opinion the shrimp is the tastiest creature on earth and I've been eating a lot of it over the years in and out of sushi bars..

Today we are going to make tempura shrimp sushi step by step with the help of some flash animation to give the 'feel' of making it, and before you notice you'll find yourself craving for sushi as if it's the only food on earth.

"Tail-chop"

Take five fresh, large shrimps, and with a sharp knife cut off the tails(don't cut too much though, no more than just the tail) on three of those shrimps. The remaining two are optional, I prefer to leave two with the tail on so that at the end the tails stick out of the roll. But if you don't find that thought too attractive - go ahead and cut all five tails.

   

"Skewering around"

One major problem when cooking shrimps is they tend to shrink fast, and they tend to curl. Since we would like to have them straight to fit our roll - we are going to have to fry them on a skewer, as presented below:

   

"Tempuring"

It's now time to make the tempura batter.
There are many ways to make tempura batter from scratch, but we are going to make it from pre made tempura powder (it's basically a mixture of different flours). Making tempura from a bag is pretty simple - pure about one glass of powder into a bowl. Add similar amount of cold water. Stir until you get a solid mixture - not too thick, but thick enough to hold on the shrimps. Add water/tempura to get your blend prefect thick.

   

"The big dip".

"The deep fry".

"Sticking out"

"Roll it up, N' cut it down"

Bon appetite!