Description
A delightful sushi roll featuring crispy shrimp tempura, creamy cream cheese, and enhanced by eel sauce.
Ingredients
Scale
- 2 cups sushi rice
- 4 large shrimp, peeled and deveined
- 1/2 cup tempura batter mix
- 1/2 cup panko breadcrumbs
- 4 sheets nori
- 1/2 cup cream cheese, softened
- 1 teaspoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup eel sauce
- 1 tablespoon mayonnaise
- Vegetable oil for frying
- Optional: sliced avocado, julienned cucumber, spicy mayo
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions, then mix with rice vinegar, sugar, and salt.
- Prepare the tempura batter according to package instructions.
- Coat the shrimp in the tempura batter and then panko breadcrumbs.
- Heat vegetable oil in a skillet to 350°F (175°C).
- Fry the shrimp until golden brown, about 2-3 minutes.
- Assemble the roll by laying a sheet of nori on a bamboo mat, spreading sushi rice, cream cheese, and tempura shrimp.
- Roll the sushi away from you, sealing the edge with water.
- Optional: Fry the entire roll in tempura batter and panko.
- Slice into 6-8 pieces and serve with eel sauce and mayonnaise.
Notes
Keep oil temperature steady while frying and feel free to customize your roll with additional fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg