Shrimp TEMPURA ROLL (3 Recipes) with The Sushi Man

What happens when you combine a popular Japanese dish like tempura with an even more popular cuisine like sushi? Let me introduce the shrimp tempura roll! Lightly battered, airy, crispy-textured shrimp inside a sushi roll along with other ingredients to compliment it. It’s far from traditional sushi but it has become one of the most popular rolls worldwide with so many different variations.
In this video I show you how to make three versions of it. Similar ingredients but each in a different way so that you can enjoy various flavors, textures, and combinations of multiple ingredients. So whether you’re a sushi chef trying to learn how to make new rolls or a home cook in need of a fun dinner idea for the family, these recipes will be sure to help you out. Enjoy!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:39 Ingredients
02:43 Preparation
12:41 Rolling
19:36 Cutting
21:33 Plating
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(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
Barnes & Noble: www.barnesandnoble.com/w/how-...
Target: www.target.com/p/how-to-make-...
🔪LINKS TO TOOLS AND ITEMS
Knife - Misono 440 210mm - amzn.to/3vL27QX
Zojirushi Sesame Seed Grinder - amzn.to/3SLMK2q
Tempura Flour - amzn.to/3OX91JD
Sushi Oke - amzn.to/41XsIGh
Makisu (Bamboo Rolling Mat) - amzn.to/3Hksn74
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at UltimateSushiKit.com
🍣 CONTACT THE SUSHI MAN: [e-mail]
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@RyanMartin-wg7gm]

You are awesome Nephew thanks alot Brother I can't wait for some great times 😊

[@TheSushiMan]

Thanks and glad you're enjoying my videos!

[@mubbly24]

I have been making sushi for about 3 years but I love to watch and read for new techniques. Your videos have been the most helpful! Someone once told me "sushi is sushi", meaning all sushi is equal wherever you get it. Red flags right away lol, there is always room for improvement and learning with sushi. Each time I make a roll I have a mental list of so many things to improve on. Striving for perfection always!

[@kushwanthchinnam3399]

Well I’m not as experienced as you but currently I’m in the sushi game for about 6 months and I do have a lot of things to improve and these videos have been helpin me a lot as a beginner tryin to improve myself…but honestly would like to hear some suggestions from people who are experienced

[@TheSushiMan]

Glad you're finding my videos helpful! And yes, that's definitely a red flag haha. Sounds like you're on the right track, keep it up!

[@TheSushiMan]

Glad the videos are helpful! Keep practicing and just keep trying to make the next roll or piece better than the last.

[@samisung8199]

Thank you so much for the video! I really appreciate all the tips and advice, really feel like I can successfully make sushi at home ☺️

[@TheSushiMan]

Glad you enjoyed the video!

[@Michael4Reall00]

It would be awesome if you could make a video about sushi eel rolls please

[@TheSushiMan]

Sounds good! 👍

[@brandonfields85]

Love your videos! I do have two questions though. When it comes to the filling of sushi, is there a ratio to rice that makes a perfect sushi roll or do most chefs like yourself measure from the heart? Also, any tips on keep avocado slices from browning while making sushi all day? TIA!

[@TheSushiMan]

Good questions. The "perfect" sushi roll can be different for different chefs but I would say that most chefs will go from "the heart" like you said. There's really no exact measurement of the "correct" ratio and it really just comes down to experience. When you try a piece of sushi, pay attention to the overall balance. If most of what you taste is the rice and you find yourself wanting to eat some sashimi with it then that's probably too much rice. On the other hand, if you feel like eating some plain steamed rice with the sushi then it's probably not enough rice. Hope that makes sense.
As for the avocado browning, I know some chefs like to squeeze lemon or lime juice on it, which does help but I personally don't like to since it alters the flavor. Keeping it in an airtight container or double wrapping it with plastic helps too. Hope that helps!

[@jasondunn451]

promo sm 🙂

[@WallaceMawuwa-oz8gm]

Big bun