Crunchy Roll Sushi (Tempura California Roll Recipe)
Flip it over so the rice is facing down. Place 2 pieces of shrimp tempura and 2 slices of avocado on the nori. Roll it up tightly. Remove the plastic wrap. Repeat with the remaining nori sheets. Place the panko bread crumbs on sushi mat, covered with plastic. Roll each sushi roll in the toasted breadcrumbs.
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Put the rice in a saucepan, cover with water, bring to boil and cook on high heat for 5 minutes. Then simmer on a medium heat for 10 minutes until the rice water is absorbed. Meanwhile mix the rice vinegar, salt and sugar in a small jug or bowl. Stir this into the cooked rice and transfer to a shallow dish to cool. 2.
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Make the seasoned sushi rice and let it cool completely. Bake the tempura shrimp, set it aside until ready to assemble the rolls. 6. Set a piece of plastic wrap or wax paper on your work surface. Pat the cooled rice onto the Nori sheet with the rough side up, then carefully turn it over, shiny side up.
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Preparation. Lay a sheet of nori or seaweed on a sushi mat or bamboo mat with the rough side up. Spread the prepared sushi rice on the seaweed until close to the edges then flip it over so the rice is on the bottom. Lay the tempura shrimp in a single layer in a straight line at one edge of the nori wraps.
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Spread a thin layer of the sticky sushi rice over the top as in the lower part of the photo above. Turn the sheet over with the rice side down. Squeeze excess water out of the crab meat, then place a couple of cucumber spears, some avocado, and crab meat as in the photo above. 4. Carefully roll the sushi into a tube-shape.
Crunchy Roll Sushi (Tempura California Roll Recipe)
Place slices of avocado and shrimp on top of the rice. Roll the sushi tightly with the help of the sushi mat. Roll the sushi in the panko breadcrumbs, making sure it's well coated. Deep fry the sushi roll in hot oil until the breadcrumbs are golden brown. Slice the sushi roll into bite-sized pieces and serve.
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Creating the Crunchy Texture. Now for the star of the show - the crunchy topping! To make the crispy panko breadcrumbs for your crunchy roll sushi recipe, simply heat some oil in a pan over medium heat.Add the panko breadcrumbs and cook them until golden brown, stirring constantly to ensure even cooking.
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We've got you covered with this foolproof recipe: Crunchy Sushi Roll Ingredients: Sushi Rice: 2 cups cooked sushi rice, seasoned with rice vinegar, sugar, and salt; Nori (Seaweed Sheets): 2 sheets; Protein: Choose 1: Tempura Shrimp: 8 pieces, cut in half; Salmon: 8 slices, lightly seared; Tofu: 8 strips, pan-fried until crispy
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Spicy Mayonnaise (Orangish Colored Sauce) Another real easy one to produce, and I would prep it every other day in the restaurant. The recipe is simply Japanese mayonnaise (Kewpie brand), and Huy Fong sriracha although you can spike it with all sorts of Asian hot chili sauces from Korean gochujang to Huy Fong chili garlic sauce.
Crunchy Roll Sushi (Tempura California Roll Recipe)
Dip the prepared sushi roll (before cutting it) into a mixture of whisked egg, sriracha, and soy sauce. Take your wet roll and roll it in some panko breadcrumbs. Next, heat two inches of oil in a skillet to 350 degrees Fahrenheit and fry the roll for 2-3 minutes.
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1. Rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear. 2. After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water. (Use the amount of water recommended on the bag of sushi rice you are using as different brands may vary slightly). 3.
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Starting from the bottom, holding on to the bamboo roller, fold the roll up and over the fillings. Press it down firmly. Rotate the roll 90 degrees and repeat the same action, folding the roll up and over the fillings. Press firmly. Slowly release the bamboo map and unwrap the sushi roll from the plastic wrap.
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Preheat the oven to 375-degrees. Spray an 8x8-inch square pan and line with parchment. Spray the parchment. Combine the flour, cornmeal, leavening, salt, and sugars in a large bowl. Whisk to combine. In a large measuring cup, whisk together the buttermilk, melted butter, oil, egg and yolks, until incorporated.
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Step 4. For the fillings, slice the cucumber into thin strips as long as the nori sheet. Peel, pit, and cut the avocado into slices and drizzle them with lemon juice to prevent them from browning. Then, rinse and drain the tofu. Squeeze out excess water and pat it dry with kitchen paper.
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Fry the roll in a skillet with 2 inches of oil over medium heat for 2 to 3 minutes. Not enough to cook the roll, just enough to make the exterior beautiful and crispy. To let the extra oil drain, transfer to a cooling rack. To avoid any kind, dunk the same knife in the sushi vinegar before slicing.
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Transfer cooked rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool. Toast panko - In a skillet over medium heat, add oil and panko bread crumbs. Stir to evenly coat and cook the panko. Once the panko turns golden brown, transfer the bread crumbs to a bowl and let cool.
