Shrimp Tempura Rolls


We love sushi that much that most of the time when we eat out, we most of the time ending up to a sushi place. It is not cheap but we can’t help it. It’s autumn that means holidays are coming up, upcoming spending for holiday gifts plus our little boy’s birthday. Instead of eating out for a sushi, I gave it this time a try to make my own shrimp tempura and make sushi out of them.
Here’s the recipe from Food and Wine by Chef Morimoto (hoping it will taste as the one we had in his restaurant).
I used lime soda (7 up) for sparkling water since I have it on hand.
Flour mixture.
I don’t have frying/candy thermometer so it was not easy to spot on the right temperature.
They are crunchy but some got a little chewier since I might have fried them longer than supposed to since temp was not hot enough. But overall wasn’t that bad for a first try.
My husband did the sushi rolling.
Good enough sushi to satisfy cravings without breaking the bank.

“Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.”


2 thoughts on “Shrimp Tempura Rolls

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