BEST Tempura Shrimp Sushi Roll
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- เผยแพร่เมื่อ 30 พ.ค. 2024
- My Tempura Shrimp Roll recipe is a hybrid of Japanese Ebiten Maki Sushi (エビ天巻き寿し) with a Western-style roll, taking the best parts of each and combining them with crunchy shrimp tempura to make a tempura maki that's the best of both worlds. In this video, I'm going to show you how to make tempura shrimp with a lasting crunch as well as how to roll sushi.
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FULL TEMPURA SHRIMP SUSHI RECIPE ▶ norecipes.com/shrimp-tempura-...
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INGREDIENTS FOR TEMPURA SHRIMP
320 grams shrimp (10 13/15-count, cleaned & deveined)
2/3 cup water
45 grams cake flour (~1/3 cup, for dusting)
100 grams cake flour (~3/4 cup)
Vegetable oil for frying
INGREDIENTS FOR TEMPURA SUSHI ROLL
1 batch prepared sushi rice
5 full sheets nori
1 avocado (sliced into 14-16 wedges)
5 leaves lettuce (stems removed & halved)
1/4 cup Japanese mayonnaise
2 teaspoons Japanese hot mustard
75 grams tobiko (~ 1/2 cup, optional)
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INDEX:
0:00 Intro
1:02 Ingredients
1:48 Karashimayo
2:09 Prep Avocado
2:51 Prep Lettuce
3:00 Prep Shrimp
5:08 Prep Tempura Batter
5:43 Fry Shrimp Tempura
7:28 Prep Tezu
7:35 Roll Tempura Shrimp Sushi
9:40 Cut Sushi Roll
10:29 Taste Test
#sushi #sushiroll #tempura - แนวปฏิบัติและการใช้ชีวิต
Thank you Marc you make this recipe looks so much fun and easy I love it
You're welcome Rowaida. Hope you have a chance to try it😀
Thank you this was very helpful and was really well made!!!!
I'm happy to hear it was helpful!
Best video I've seen on this dish! Keep it up Marc!
Thanks Siva! Good to hear from you. I hope you're doing well!
Perfect meal. So well prepared and well cooked
Thanks Sara!
thank you made this recipe it was amazing!
You're welcome! Happy to hear you enjoyed it!
Beautiful receipe thank u 🙏🏻
You're welcome!
Awesome tutorial! You make learning a real pleasure.
Thanks for the kind words 😁
This looks delicious! Thanks for the super clear instructions!
You're welcome Martin! Hope you're having a good start to summer without too many mukade battles.
@@NoRecipes so fast..... so good!
Gorgeous recipe, well presented and explained. Food meets art!
Thank you! And thanks for stopping by the premier😀
Thanks for sharing all your helpful techniques … Really helps a lot🙏
You’re welcome! I’m happy to hear it was helpful!
Wow! Look delicious!
Thanks Francisco!
Looks so good 👍
Thank you!
Looks so delicious 😋🤤
Thank you!
Wow. So delicious looking.
Thanks Frank😄
Great video, Thank you!
Yikes, thanks for letting me know! It's fixed now.
be Beautiful sushi rool‼️ It's so yummy🤤
Thank you for sharing🙏
Have a wonderful day☀️
Thank you! You have a great day as well!
Pięknie,czytelnie wszystko pokazane,dziękuję !!! 👏👏👏♥️
You're welcome!
💯 beautiful‼️😃💜 You are an awesome Chef‼️ Thank you.
Thanks 😄
Thank you so much for these sushi videos! I have chosen sushi for my big “one bite” test in Culinary school tomorrow and these have been super helpful!
Hi Starla, I'm happy to hear this was helpful. I hope your test went well!
Starla, you are learning from the BEST. Full stop. Period. The end.
Oh, and Merrry Christmas, too! haha
Looks yumyum✌️🥰
Thanks!
Just running your playlists again (as always) and am writing to you again because I am craving uramaki right now. haha
Meri Kuri!!! =)
Thanks bro!
yummy
Thanks!
Look pretty good wish l could taste it right
Hope you have a chance to try it out!
❤ very nice
Thanks!
美しいイントロ、美しい景色、素晴らしい料理-素晴らしい編集！ このビデオをありがとう-あなたのビデオはどんどん良くなっています！ 素晴らしい！ :)
ありがとうございます😀
so fire
Thanks Michael!
This looks so delicious! I tried making sushi for the first time a while back and it was a near disaster. And that was a basic roll. I have a long way to go before attempting this advanced recipe.
Thanks Victor. If you're just starting out, you may want to try this one: th-cam.com/video/hop859lsDWA/w-d-xo.html. There are several styles of rolls you can try out to see which one is easiest for you.
@@NoRecipes Thank you, Mark. i think I will try this.
What is so hard ? I will try this one but wpuld u mind tell me what u tho was difficult?
@@madarasenju1693 It's not difficult, but there are just more steps involved since you have to make tempura (spicy tuna for example is just mixing tuna with some other ingredients). The rolling doesn't change all that much, but it is a thicker roll (uses a full sheet of nori instead of half), so if you have small hands, that may make it a little harder than thinner rolls that are made with a half sheet of nori.
woah unbelievable. I'm not sure if I can reach that level 😁
You'll get there with a little practice!
@@NoRecipes yeah you're right, just do what the chef says 😊
I have enjoyed watching this video immensely! I love the way you explain instructions so thoroughly and the flavors that make such great combinations for the taste buds!
May I ask you a question, please ? I am new to making sushi rolls, but am addicted to eating them, so I must learn how to create sushi rolls as well as you. I bought a pack of Nori Sushi sheets, the package is solid as a brick. Please tell me how to separate them from one another without destroying them. They are very very difficult to separate for single sheet usage ! Please Help me?
Yikes! Do you live in an area with high humidity? They definitely should not stick together and if they are it usually means they’ve been exposed to a humid environment. This will make them go off much sooner as well. That’s why high quality nori usually comes packed with a desiccant to prevent this from happening before the expiration date. If the nori isn’t expired, you can try and smell it and it it doesn’t smell fishy or like burnt hair you might be able to use it in a dish like my nori cream pasta where you dissolve the nori in a liquid. Otherwise I’m afraid there’s no way to salvage it.
@@NoRecipes Thank you so very much for you thorough information!
I’m inclined to believe they may have been exposed to humidity, but don’t know what the weather is like in Korea or China, not sure exactly where it was as my package is downstairs. I’m handicapped and cannot go down the stairs alone. I did not see a packet to keep the nori sheets dry in the package anywhere. And I cannot remember whether it was China, or Korea that they came from. I’m not familiar with either of those countries humidity. I will however look tomorrow to see where they were sold from. Would you please tell me what the best nori sheets are to purchase for a quality product. I’m 73 and just finding out how much I love Sushi, and I’m definitely addicted to all of the products that enhance it’s taste and flavors. Just decided that I wanted to try and make it myself because I’m on fixed income and was spending so much purchasing it prepared by Japanese restaurants. That’s how I became addicted ! This is my first time making it for myself, but know it won’t be my last! But the nori sheets fell apart as I was using them. I watched hours and hours of directions pertaining to the preparation of the Sushi Rice, it’s ingredients and how to apply it to the nori sheets using the plastic wrapped sushi mat ! It’s not as easy as the trained chefs make it look, but I love the taste of the many combinations used to make the different rolls. I do intend to study more with the well experienced Japanese Chefs! Thank you for your information provided to me. Please give me an idea of what nori sheets are best quality to use. Much appreciate being able to inquire through your expertise!
@@lindacutino2571 You're welcome! It's never too late to learn a new skill and I'm excited for your new discovery and exploration into the world of sushi. Please let me know if you have questions as you dive into it!
Most Asian countries get pretty humid in summer, that's why here in Japan is common to package nori in metallized packs with desiccant to keep the nori fresh. It should also be stored in the fridge or freezer after opening. I don't know much about nori production in Korea or China, but it's a Japanese ingredient, so I would say your best bet is to look for Nori from Japan. It tends to be a bit more expensive, but here's an example of one that I've used and enjoy: kokorocares.com/products/nori-seaweed-sheets-full-size?_pos=1&_sid=0f196e1c6&_ss=r&ref=marc-matsumoto-favorite-picks If you really want to get fancy, this shop has the best nori I've ever had anywhere: numatanori.com/en-us/collections/all I hope that helps!
I found this recipe because I wanted to make sushi🍣 and the only meat in my house at the moment is shrimp🦐🦐!😄
Hope you enjoyed it!
Great video Mark! May I ask, is it okay to use siracha sauce as an alternative to japanese spicy mustard? :) Is tamagoyaki or cheese also a good substitute for avocado also? :)
Thanks Harjay! It won't have the same taste, but wasabi or sriracha are both ways you could make the mayo spicy and will be delicious. As for the avocado, tamagoyaki would probably be closer in texture, but you could also go a different direction and add cucumber instead.
@@NoRecipes Thank you so much Mark! :)
There's my virtual caffeine! Well, I'm awake now. 😁
These are really beautiful, Marc. Are you using a slider for that ingredient shot? And I've never heard of Boston Rolls and Dragon Roll -- time to hit Google up. 😉
Have a wonderful Valentine's Day, Marc! 🥂
Thanks! I was too tired last night after premiering this to check out your new one, but will definitely head over tonight. I use an Edelkrone DollyOne for most of my motion (I also have a HeadOne I sometimes use). It's nice because of how compact it is and doesn't require much setup, but the problem is the motion is not repeatable (i.e. everytime it follows a path it wanders by a few cm). It also has a tendency to jitter. I suspect these have to do with the way it's balanced, but there's no easy way to tell when it's balanced correctly. I got a Trexo Wheels as a possible replacement but haven't even opened the box yet (it's been over a year😆). Anyway we should definitely plan to do a Kappabashi run sometime (I need a few things).
@@NoRecipes Cool, thanks for the info.
Oh, Kappabashi. Every time I go I keep an eye peeled for the brown apron that is Chocolate Cacoa. 😁 (He's my favorite TH-camr.)
Have a great week -- and enjoy all that Valentine goodness you must've gotten. 😉
@@MadebyYouandI I'm not sure I'd be up for the challenge of making anything on his channel, but I do love watching his videos. Is he based near Kappabashi?
@@NoRecipes I've followed him from the beginning, I was one of his first 1000 subs.
In his early videos, he has several comedic bits where he runs out to the Asakasagawa and those areas. And he's done a couple of videos where he's out shopping in Kappabashi, plus the very few times he does speak, he's mentioned shops in his area which are all in the Asakusa area.
(I'm not a stalker, I just pay attention.😆)
Speaking of favorite TH-camrs, do you watch Peaceful Cuisine? Those are the two put me onto the style I've chosen for my videos. ❤️
@@MadebyYouandI Peaceful Cuisine is another one of my favorites and your videos remind me of his. He was one of my early inspirations to level up my cinematography. I'll have to go check out some of Chocolate Cacao's early vids!
Please do a video on dragon roll
Hi N, you can turn this into a dragon roll pretty easily by replacing the avocado on the inside with cucumber and then following the directions here (norecipes.com/caterpillar-roll-recipe/) to wrap avocado on the outside.
👍
Any advice how to cook sushi rice? I tried once, but it wasn’t cooked well
There’s a link to my video in the description 😉
@@NoRecipes 😅ahaa I didn’t notice before. Thank you!! 🙏🏽
What brand is cake flour for dusting and the cake flour ?
It doesn't have to be any specific brand. I use Japanese 薄力粉 which is about 6.5-9% gluten this is similar to cake flour or pastry flour in other countries. The key is to use a flour with a relatively low percentage of gluten.
@@NoRecipes if you can send me exact brands online that will be great because when I do tempura for some reason it comes out like a weird crispy brown texture. I wanna try to successfully attempt to do it myself.
This is the brand I used: 日清 but like I said any low gluten flour will work. The type of flour is about the texture more than the color so if your tempura is turning brown there’s something else going on. Did you use one of my recipes?
When you first said, "Japanese mustard," I totally thought you meant wasabi...and when I saw the karashi, I was like, "Doh!" haha
And dude, wow, it's so cool to see the Matsumoto treatment given to uramaki! (Makes mine look like shite! hahahaha)
Hahaha that would work too. My mom always made these with ebifry and karashimayo. The trick with uramaki (or really any makizushi) is to get a thin even layer of rice on the nori (right to the edges). This was something I struggled with a bit when I first started experimenting with them. The second thing is to give it a good squeeze after you roll the nori and rice over the filling (but before you roll it up all the way). This compresses the fillings a bit so the roll doesn't fall apart when you cut it. It also sets the shape of the core, so when you roll it the rest of the way the roll isn't lopsided. Also futomaki (using a full sheet of nori) is a lot easier because you have more runway. If you're using half sheets (like for California rolls), you need to be careful how much filling you add, or the roll won't close properly. Hope that helps!
@@NoRecipes Thanks for writing all this! My problem: I just don't practice enough. Haha. My ex wife is a sushi chef, so yeah, I have gotten 3 lifetimes' worth of being yelled at for being imprecise. lol
There's a reason she's my ex...
@@Maplecook That's a problem all of us (that don't work in a sushi restaurant) have. TBH I usually just make temaki when I feel like homemade sushi. It has a better rice to filling ratio and I like the flexibility that it offers. The only reason why I got so much practice on these is because I've done a few sushi restaurant menu projects in the past and didn't want to look like a total idiot in front of the cooks (even though I was hired more for creating the flavor combinations than showing them how to roll).
@@NoRecipes Temaki ga---------------ng!! (Puts up a bunch of fake gang signs.) hahaha
OMG, that brings back memories...the family gathered around the table, making temaki. haha
I have a couple of sushi making vids on my channel, but it's just the stuff we did around my family. Nothing fancy...to Japanese eyes, anyway. haha
@@Maplecook OMG you're too funny dude! If you're ever in the 'hood we should figure out a way to collab.
May I ask where to buy tobiko?
Hi Jiji, that kinda depends on where you are. Here in Japan it's available in regular supermarkets. If you're in the US, you'll find it at Japanese supermarkets like Nijiya or Mitsuwa.
Arigatōgozaimasu‼️😊
I like your channel alot. But I don't understand why other useless channels/cooking channels have millions of subs and views.
Thanks Ric, my guess is that most people are looking for entertainment, vs learning how to cook. 😆
That's because we haven't try to make him popular enough. Let's try harder.
My shrimps always curl no matter what I do :(
If you snap the tendons by pressing on the backside as shown in the video it shouldn't curl (you have to press in several spots until you hear the pop).
@@NoRecipes I did :(
@@fishlife7073 Try cutting the slits a little deeper.
Way too much nori
This roll has a fairly large amount of filling so 1/2 sheet will not work.
yummy
Thanks!