Description
Combining the crunchiness of golden-fried shrimp with the creamy flavor of dill-infused cream cheese and the freshness of avocado, this sushi roll offers an explosion of flavors and textures in every bite.
Ingredients
Scale
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 4 large shrimp, peeled and deveined
- 1/2 cup tempura batter mix
- 1/2 cup panko breadcrumbs
- 4 sheets nori (seaweed)
- 1/2 cup cream cheese, softened
- 1 teaspoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/4 cup eel sauce
- 1 tablespoon mayonnaise
- Vegetable oil, for frying
- Optional: sliced avocado, julienned cucumber, spicy mayo drizzle
Instructions
- Begin your sushi-making journey by rinsing the sushi rice until the water runs clear. This step is crucial as it removes excess starch, helping the rice achieve the perfect sticky texture. Once rinsed, cook the rice according to the package instructions or in a rice cooker. While the rice is still warm, season it with rice vinegar, sugar, and a bit of salt to enhance the flavor. Let it cool as you prepare the other components.
- To create the crispy tempura shrimp, mix the tempura batter according to the package instructions, making sure to use cold water. This will help achieve that light, airy texture when frying. Dip each shrimp into the batter, ensuring they are fully coated before rolling them in panko breadcrumbs for extra crunch.
- Heat your vegetable oil in a pan or deep fryer to 350°F (175°C). Carefully place the battered and breaded shrimp into the hot oil, frying them for about 2-3 minutes or until they turn a beautiful golden brown. Once cooked, drain the shrimp on paper towels to remove any excess oil, keeping them crispy.
- Lay a bamboo mat on a clean surface and cover it with plastic wrap to prevent sticking. Position a sheet of nori shiny side down on the mat. Evenly spread a layer of sushi rice over the nori, leaving about a 1-inch strip at the top edge uncovered to seal the roll later. In a medium bowl, combine the softened cream cheese with chopped dill and spread a thin strip across the center of the rice. Now, place the crispy shrimp tempura on top, and if desired, add slices of avocado or julienned cucumber for additional flavor.
- Using the bamboo mat, gently but tightly roll the sushi away from you, applying light pressure to ensure a firm roll. Once you reach the uncovered strip of nori, moisten it with a little water to help seal the roll. For an extra crispy touch, you can optionally coat the entire roll in tempura batter and panko breadcrumbs, then fry briefly until golden. Drain well before slicing the roll into 6-8 equally sized pieces. When plating, drizzle with eel sauce and mayonnaise, and garnish with parsley before serving.
Notes
Ensure the oil is at the right temperature before frying, as this will make a significant difference in texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 600 mg
- Protein: 8 g