Food Network: Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko

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Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko
Recipe courtesy Jill Novatt

Ingredients
For the sushi rice:
3 cups short grain rice
3 3/4 cups water
1/2 cup rice wine vinegar
3 tablespoons mirin
3 tablespoons sugar
For the sambal aioli:
2 tablespoons lemon juice
1 tablespoon sambal
1 teaspoon garlic
3 egg yolks*

1 cup canola oil
Salt
Pepper
For the tempura shrimp maki roll:
1/2 cup rice flour
1/2 cup all-purpose flour
1 teaspoon salt
2 cups club soda
12 medium sized shrimp, peeled, deveined with tail removed
4 sheets nori
Sushi rice
Sambal aioli
1 cup julienne cucumber
1/2 cup julienne red bell pepper

1/2 cup wasabi tobbiko

Directions
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.