![]() Roll the bamboo mat away from you and apply some pressure to tighten it up. ![]() Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.Add shrimp tempura and cucumber on top of the nori.Flip everything, and let the rice face down.Take 3/4 cup of the seasoned sushi rice and spread it over the nori sheet evenly.Cut the nori sheets into halves, and place one piece on top of the bamboo mat wrapped with plastic wrap, the shiny side facing down.If you use frozen shrimp tempura, you’ll need to bake them according to instructions. Prepare other ingredients by cutting cucumbers and get nori sheet ready.When it’s still very warm, stir in the sushi vinegar, and mix well. Once cooked, transfer to a large bowl and let it cool down slightly. Add the rinsed sushi rice and water to the rice cooker.This won’t be necessary if you’ll be eating your roll right away!ĭragon Roll Step 1: Cook Sushi Rice & Prepare Other Ingredients Lemon (optional): If you wish, squeeze lemon juice on your roll to prevent the avocado from browning.Nori/Seaweed Sheet: You can easily find these thin sheets of nori seaweed in the Japanese aisle of most supermarkets.Find one that yields when it is gently pressed. Avocado: You’ll want a perfectly ripe avocado that’s creamy, yet firm enough to keep its shape during slicing.If you prefer, you may use strips of zucchini or bell pepper. Cucumber: Cucumbers add crunch and texture to your roll. ![]() Fry them in oil until they’re crispy and golden brown. Toss jumbo deveined shrimp in cornstarch before dipping them in the tempura batter. You can also make them at home: simply make the tempura batter by mixing an egg with a splash of cold water and flour.
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