Crunchy Shrimp Roll with Ginger Sauce

Total Time:
1 hr 35 min
Prep:
40 min
Inactive:
30 min
Cook:
25 min

Yield:
4 rolls
Level:
Advanced

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
  • 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
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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