Ebi-Tempura Roll

Ebi-tempura roll – recipe with photos, Japanese cuisine
Rating: 4.4 Votes: 3
Cooking Time:
1 hour
Recipe Yield:
2 servings
Medium recipe

Ebi-tempura roll is a Japanese cuisine recipe, very colorful. Tempura is a batter in which peeled shrimp are fried. When cleaning shrimp, the tails should be left on for beauty. Any caviar can be used, you can use masago caviar, salmon caviar, or even protein caviar at your discretion.

Recipe Ingredients

Nori 2 pcs
Shrimps 4 pcs
Cucumbers 1 pcs
Red caviar 10 g
Marjoram 10 g
For the test
Wheat Flour 150 g
Water 150 ml
For rice
Rice 100 g
Water 125 ml
Rice Vinegar 1,5 tbsp
Powdered Sugar 3,5 tsp
Salt 1 tsp

Cooking Recipe

The recipe forEbi-tempura rollis very simple. Peel the shrimp and prepare a batter from water and flour. Dip the prepared shrimp into the dough and then fry in heated vegetable oil.

Rinse the rice in cold water 3-4 times, and then set aside for 15-20 minutes to swell. Then pour cold water over the rice and put on high heat under the lid. When the water boils, reduce the heat to low and cook, covered, for another 10 minutes or until the rice begins to crackle. Mix the finished rice with salt, powdered sugar and vinegar.

Place rice on a sheet of nori and spread it over the surface, leaving 1 cm for bonding. Sprinkle the surface of the rice with sesame seeds, press lightly and turn the rice side down, the side without rice should be closer to you. Place the prepared shrimp on the nori, tails facing out, place the cucumbers cut into strips near the shrimp and roll into a roll. Cut roll into 8 pieces. Simply place the parts with tails, and drop a small amount of mayonnaise on the rest and garnish with red caviar.