Ramen Tempura Shrimp Rolls
I cooked some sushi rice and refrigerated it until it got down to room temp. Meanwhile, I tossed shrimp into the tempura batter and fried them in small batches for about 2 minutes. I then set them aside to let them cool. When the rice and the shrimp got back to room temp I laid out a piece of nori onto a sushi roller, lined with wax paper. I covered the nori in sushi rice, flipped it over, and put a couple long, thin pieces of cream cheese on the wrapper. I then put down 4 pieces of tempura shrimp (the two in the middle have the tail removed. I used the sushi roller to wrap it up, then I sprinkled it with sesame seeds before carefully cutting it, (poorly) drizzling it with the 2 sauces and topping it with tempura crumbles. I was originally going to batter the whole roll and fry it, but considering this was only my 2nd attempt ever at making sushi, it didn't go too well; the batter didn't set and the whole roll just got disgusting.
Tempura Batter
1 C Ramen Flour
1 tsp Corn starch
1 1/2 C cold water
Mix all together
Spicy Shrimp Sauce
Spicy Shrimp Flavor Packet
Mayo
Sethsquatch Shake
Sriracha
Mixed the flavor packet, a pinch of sethsquatch shake and about a tsp of sriracha into 1/4 C mayo.
Wasabi Mayo
Mayo
'wasabi' powder'
sugar
water
Dissolved 1/2 tsp of sugar into 1tsp of warm water. Added that and 1 tsp of 'wasabi' powder into 1/4 mayo.
