They are not big. They are tasty. They leave a lot of room for creativity. They are rolls. Japanese rolls. I call them samurai salad and prefer them to simple nigiri.
Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa Recipe
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Japaneese Cuisine
Serves: 2
Ingredients
Salsa:
- Fresh pineapple - 25 g
- Avocado - 25 g
- Tomato - 25 g
- Cayenne pepper - 5 g
- Bell pepper - 10 g
- Honey - ½ tea spoon
Roll:
- Nishiki rice - 130 g (boiled)
- Tiger shrimps 16/20 - 2 pcs
- Tempura flavour - 50 g
- Egg ½ pc
- Philadelphia cheese - 20 g
- Tobiko (flying fish roe) - 10 g
- Cucumber without seeds - 20 g
Instructions
Prepare salsa:
- Peel pineapple, avocado and tomatoes.
- Cut cayenne and bell pepper into small cubes, add salt and honey, pinch of tagorshi, a few drops of sesame oil and stir.
- Putt into the fridge for 20 minutes.
Frying tempura shrimps:
- Remove shell from shrimps and cut out intestine.
- Clean tails from black matter to make them transparent, then beat them to make flat and flavour them.
- Then fry them in soft dough (maid of tempura flavour and egg) in a deep fat until golden evenly fried crust is formed.
Preparing roll:
- Spread evenly rice (boiled Nishiki seasoned with Mitsukan) along nori, but do not press.
- Then put sesame-wasabi (sesame soaked in wasabi), and turn over.
- Put Philadelphia and tobiko, place tempura shrimps so that tails are left outside.
- The composition is completed with a cucumber without seeds.
Final stage:
- Fold the roll and cut it in eight pieces.
- Put salsa in equal small pyramids on the pieces without shrimp tails.
- If you wish, you can decorate rolls with chives.
When possible, I try new rolls. I’m always interested in fantasy of a chef, and in how far he can get in the experiments.
I’m left disappointed quite often, or get excited sometimes. But I was surprised with this roll.
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