Temaki with Tempura Ebi

Instructions

1. 1

   Wash and soak the rice ⏱ 30 min

   Wash the rice in 4-5 changes of water, until it runs almost clear. Leave it covered with cold water, then drain completely.

2. 2

   Cook and rest the rice ⏱ 12 min

   Put the rice with 360 ml water in a lidded saucepan. Cook over the lowest heat without lifting the lid, then turn off the heat and leave it covered.

3. 3

   Rest the rice ⏱ 10 min

   Keep the lid on. The residual steam finishes the cooking and evens out the texture of the grains.

4. 4

   Season and cool

   Dissolve the sugar and salt in the vinegar. Fold the mixture into the rice with cutting motions and let it come to just warm, not cold.

5. 5

   Fry the Tempura Ebi ⏱ 3 min 30 sec

   Fry the Tempura Ebi straight from the freezer, at 180°C, until the batter is golden and crispy. Lift the shrimp onto a rack.

6. 6

   Roll and serve

   Cut each Nori sheet in half. Add rice, cucumber and one Tempura Ebi, add Kewpie mixed with Sriracha and roll into a cone. Serve immediately, before the nori softens.