Fried Shrimp Sushi Roll

Main Ingredients

Rice 40g Shrimp 2 Flying Fish Roe 20g Cucumber 20g Salad Dressing 10g Seaweed 1 Sushi Curtain 1 Tempura Powder 15g

Steps to Make Fried Shrimp Sushi Roll

1. Sushi rice is very important to wash the rice three times must be used sushi rice or not good ratio = 500ml raw rice + 600ml water after cooking first do not rush to unplug after five minutes and then unplugged unplugged and then wait for ten minutes

2.? Sample the rice and pour 100ml of vinegar on the plate Vinegar ratio = 500ml of rice vinegar + sugar 360g + salt 70g + monosodium glutamate 32ml put in a small pot to heat. Wait for the sugar and salt to melt, then you can get out of the pot

3.? This is 16-20 shrimp first open the knife to remove the stomach behind it and then

4.? Tempura powder Pour in a small bowl of water and mix well not too dry must be with water and then put 16-20 shrimp in the take out into the 200 degrees oil temperature deep-fried hard can be

5. A pair of sushi curtains on top of half a sheet of seaweed

6. Then put the freshly cooked rice on top of the nori in a thin layer

7.? Then put the flying fish roe and rice in the same way to smear a thin layer of noodles and then put the smeared flying fish roe side turn under the seaweed on top

8.? Cut the cucumber into thin strips as thin as chopsticks, not too many, just put one strip as long as the seaweed in the center

9.? Then pour some salad dressing pour when not longer than the cucumber on both sides left about 1 centimeter. Put the shrimp in a straight line with the cucumber salsa and you can roll the sushi curtain

10. If you want to roll round or square or triangle can be as long as you like

11. Be careful when cutting or it won't be shaped. Normally, cut 6 pieces. Eat it with some soy sauce + wasabi