Dragon Roll With Shrimp Tempura Recipes

Steps:

• For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
• For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
• On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.

Steps:

• Heat oil to 375 degrees F.
• Roll shrimp in flour. Add sesame seeds to batter. Dip shrimp into batter and place in oil. Fry for 3 - 4 minutes. Remove from oil and drain on paper towels. In small bowl combine soy sauce, sesame seeds and sesame oil. Serve sauce with shrimp

Steps:

• Rinse the sushi rice in the rice cooker bowl three or four times until the water is nearly clear. Fill the rice with water until there is a layer of water that rests a fourth of an inch above the rice.
• You can either sprinkle the top of the rice with salt and then add the vinegar or mix the two together in a small bowl before pouring it on top of the rice. Some people add a touch of sugar or mirin. Be sure to experiment to suit your tastes.
• While the rice is cooking, make sure to cook the shrimp and eel. I buy eel at the local Japanese store. You can sometimes find eel in Chinatown. If you don't have a store that sells eel in the area, there are places that will ship frozen eel to your home. Bake and broil the eel at 350 degrees until it is warm. Make sure to coat the baking tray or pan with spray so that it is easy to remove once you're ready to roll.
• In regards to cooking the shrimp, I always use a pan. If you prefer to not add tempura bits or cannot find any in stores, you can also prepare shrimp tempura separately. This is sometimes what I do when I am in the mood. Here is a link for the shrimp tempura recipe: http://www.food.com/recipe/shrimp-tempura-169444.
• When the rice is finished cooking, fan the rice, and allow it to cool for five minutes. Unravel your rice mat until it is flat, and set one nori sheet on the mat. Use a wooden spoon to spread three fourths of the sheet thinly with rice. You do not want to spread the entire sheet, as the roll would be too thick and would not have a closing end. Make sure that the end of the sheet that is closest to your stomach is also very thinly spread with rice, as you will be piling ingredients horizontally across an imaginary row. Some people even leave a small row closest to the stomach entirely empty.
• I always wait to cut the avocado, as it browns quickly. You can dab the avocado with lemon juice to slow down the process. Cut on the long side of the avocado so you have a thin slice. I often begin by starting with a very thin slice, so I do not waste the avocado and expose too much of it. You can get a fair amount of pieces from one thin layer. Use a spoon to cut pieces depending on how large you want them.
• Use a small bowl of water to dip your fingers in, and glide them across the exposed nori sheet that does not have any rice on it. This will allow it to stick upon completion of rolling. You are now ready to begin the process. For the first layer, imagine four separate sections as you look from left to right. It is also helpful to have a mat with grooves/lines that will help form those sections. For each section, add a small piece of avocado, shrimp with tempura bits/shrimp tempura and a small piece of cream cheese. Repeat this three more times. You can leave a space or choose not to, but be aware of the sections until you're ready to cut.
• For the second layer, you might have to slice along the broiled eel to create two thin strips. It depends on how much unagi you prefer. Be careful not to overload, as this makes it difficult to roll. When you are satisfied, gently place the eel on top of the first layer. Envision the head, so make sure that there is a piece of the roll that extends from outside of the mat. You may also have to add a bit more unagi to create your layer, depending on how long your strip is. What you should see down below are the two stacked layers closest to your stomach, a bed of rice just north of it and an exposed row of wet nori to the north of the rice.
• To maintain stability, you might want to hold the two layers in place as you roll. Continue to roll and press as you move along. If you do have ridges on your mat, press against them to make it easier for cutting. Make sure you do not jam down too hard, as I have pancaked my maki a few times this way. You should be able to seal the roll thanks to the watery end.
• Expose your roll that has the little unagi head sticking out. It's not the end of the world if it doesn't appear perfectly roll-like. You can use your mat to shape it a bit. Cut four pieces to make the four imaginary sections suddenly come to life. Sprinkle the top of the roll with roe. You can use pickled ginger to create a tongue or shrimp tempura to create a lovely tail. Feel free to experiment to create eyes and other parts.
• Place 1/2 teaspoon of wasabi in a bowl and mix it with soy sauce. This can be used as your dipping sauce for each piece. Enjoy the dragon!

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.