Recipe

Crunchy Shrimp Roll With Ginger Sauce Recipe

	Grizzlybear / All my dishes 2 months, 3 weeks ago This has a wonderful flavor and the sauce......OH YEAH Prep:25m Cook:15m Servings:23	Grizzlybear
	sushi

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Fans

bluewatera

lunasea

juliecake

Ingredients

2 cups Japanese rice

Sushi vinegar

8 large shrimps, peeled, cleaned, tail-on and pressed by hand to make them straight.

Salt

Flour

2 eggs, beaten

Panko (Japanese bread crumbs)

4 large sheets of nori cut 2/3 size

Black sesame seeds

1 avocado, cut in 8 strips

1/2 hot house cucumber, peeled, seeded and cut into 4 long strips (the length of nori)

Wasabi paste

Ginger Sauce, recipe follows

Red pepper flakes, for garnish

Directions

Cook the rice – 1 part rice to 2 parts water. This can be done in a rice cooker, steamer, or pot according to package directions. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. Mix well, but do not break the rice grains. Chill the rice to room temperature.

Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F.

Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko. Fry the breaded shrimps to golden brown. Remove to a paper towel lined plate.

Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice. Place the rice side down on a bamboo mat that has been covered with plastic wrap. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. Roll. (Good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!).

Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce. Sprinkle the sauce with some crushed red pepper flakes.

Sesame Ginger sauce:

2 golf ball-size ginger pieces, peeled and sliced

4 tablespoon roasted sesame seeds

1 tablespoon soy sauce

4 tablespoons mayonnaise

4 tablespoons sushi vinegar

2 to 4 tablespoons water

1/2 lemon, juiced

Add all the ingredients in a blender. Blend on high until all solids turn liquid.

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Comments

juliecake 2 months, 3 weeks ago said:
This sounds fabulous!! Gotta give this a try very soon! Thanks........j

bluewaterandsand 2 months, 3 weeks ago said:
Sounds interesting. I have not tried anything like this so this will be a new lesson for me.

lunasea 2 months, 3 weeks ago said:
Outstanding recipe, Grizz....you're rocking my house today. I've printed out two recipes of yours already. Thank you.... ;-)

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