Bang bang shrimp sushi hand roll recipe

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 45 minutes

配料

1 ½ cups cooked short grain white rice (about 2.5 tbsp rice per roll)

1 tablespoon rice vinegar

¾ teaspoon sugar (use ½ tsp if using coconut sugar)

⅛ teaspoon salt (just a small pinch)

4 whole persian cucumbers

1 large avocado

8 pieces large white shrimp (16/20 count per pound, deveined and shelled)

1 large egg white (whisk until frothy)

4 tbsp potato starch (or tapioca starch)

¼-⅓ cup avocado oil

4 large piece nori sheets (about 7x8 inches)

Sprinkle toasted sesame seeds

½ cup kewpie mayonnaise

3 tbsp rice vinegar

½-1 tsp hot sauce (or Sriracha, sweet chili sauce)

⅕ oz garlic clove (grated or crushed, about 1 large clove)

0..5 tbsp light soy sauce (or 1 tbsp coconut aminos)

1 ½ tbsp ketchup

2 pinches coarse sea salt

2 tsp honey (or to taste, optional)

步骤

Rice, Vegetable, and Sauce prep:

Prepare sushi rice vinegar seasoning

Rice: Start with freshly cooked short grain rice. While the rice is still hot, prepare the seasoning: In a small saucepan, combine rice vinegar, sugar, and salt. Heat it over low to medium-low, stirring just until the sugar dissolves. The mixture should be lukewarm, not boiling.

Season the rice for sushi use

Transfer the hot rice to a large mixing bowl. Slowly drizzle in the seasoning while gently fluffing the rice with a rice paddle. Use a folding motion—scoop from the bottom and turn it over—being careful not to smash the grains.

Keep the rice warm

Let the rice cool slightly at room temperature. It should stay a little sticky and soft, but not hot or wet. Cover with a damp towel if needed to keep it from drying out.

More info on how to make sushi rice in a rice cooker

See how to make sushi rice in a rice cooker for more info.

Prepare cucumber for hand roll use

Cucumber: Trim both ends. Slice lengthwise into planks, about 0.5 cm (0.2 inch) thick—you should get 4 to 5 slices per cucumber. For each plank, make two cuts along the seedline to remove the center with seeds. You’ll end up with 2 seedless sticks per plank. Discard the seedy centers to keep the cucumber sticks crunchy. Repeat for the rest.

Slice avocado

Avocado: Remove skin and pit. Slice lengthwise into thin pieces, about 0.5 cm (0.2 inch) thick.

Set aside sliced vegetables

Arrange the cucumbers and avocado on a plate, cover loosely, and store in the fridge while you prepare the shrimp.

Make bang bang sauce

Bang Bang Sauce: In a mixing cup, whisk all the ingredients together (from mayo to honey). Chill in the fridge until ready to use.

Make crispy shrimp:

Slice the shrimp

Prep Shrimp: Peel and devein. To prevent curling, make a few shallow diagonal cuts along the belly to relax the muscle.

Set aside egg white and starch

Egg White & Starch: Whisk egg white until frothy in a small bowl. In another larger bowl, add the starch.

Preheat the oil

Heat Oil: In a heavy-bottom 12-inch wok or pan with high walls, add oil and preheat over medium-low. Test the temperature by dipping a dry chopstick into the oil—if small bubbles form immediately, it’s ready.

Coat shrimp with egg white and starch

Coat Shrimp: Dip shrimp in the egg white, then coat with starch. Shake off excess.

Shallow fry the shrimp

Shallow Fry: Add shrimp to the pan, belly side down, leaving space between each. Raise heat to medium. Fry about 3 minutes per side, or until golden brown.

Drain excess oil

Drain: Transfer to a wire rack to drain excess oil and keep the shrimp crispy.

Assemble temaki hand rolls

Cut nori sheets

Cut Nori Sheets: Most nori sheets are rectangular (about 7 x 8 inches). Fold each sheet in half across the long side, so the shorter edges meet. Use kitchen shears to cut along the folded line—this gives you 2 long rectangular pieces, perfect for hand rolls.

Add the rice

Add Rice: Place one half-sheet shiny side down. Add about 2 to 2½ tbsp cooked rice to the left side and gently spread it out to cover half the sheet. Leave the right side empty.

Add hand roll fillings

Add Fillings: Sprinkle rice with toasted sesame seeds. Add 2 to 3 cucumber sticks, 2 slices of avocado, and 1 shrimp (on a slight diagonal). Drizzle 1 to 2 tsp bang bang sauce on top.

Roll nori sheets into a cone shape

Roll into Cone: With one hand, fold the bottom left corner of the nori over the filling and roll it into a cone shape. Use your other hand to help tuck in the filling as you roll.

Seal the hand roll

Seal the Cone: Use a few grains of rice to "glue" the edge of the nori closed.

To serve:

How to serve it

Place the hand rolls on a large serving plate. Sprinkle with extra sesame seeds and drizzle with a little more sauce over the filling.

Enjoy right away

Eat immediately while the nori is still firm and crisp.

营养

• 每份大小: 1 hand roll
• 卡路里: 158 kcal
• 总脂肪: 11 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 8 g
• 胆固醇: 1 mg
• 钠: 54 mg
• 总碳水化合物: 14 g
• 膳食纤维: 2 g
• 总糖: 1 g
• 蛋白质: 2 g