Once you get the hang of rolling sushi rolls, it’s really no biggie. Especially if you have made California Rolls, you will find that these Shrimp Tempura Rolls are easy. This recipe seems more complicated than it really is. Avocado – overripe avocado is a little easier to roll.If you don’t like shrimp, you can use soft shell crab or any other type of shellfish. Prepared shrimp tempura – I bought mine frozen and then baked them.Nori seaweed sheets – dry roasted seaweed.Plain white rice won’t work for sushi rolls. Sushi Rice – see our post for how to cook sushi rice. The shrimp in these Godzilla Rolls is fully cooked so there are no worries! Ingredients in Shrimp Tempura Rolls I don’t dare to prepare it myself unless I know that I am getting it from ocean to my kitchen in less than 12 hours, so as you can probably guess with me living in BOISE, that doesn’t happen too often. I will only eat raw fish if I am at a trusted restaurant, and I am pretty picky about my raw seafood. These Shrimp Tempura Rolls don’t contain any raw seafood so I am not afraid to make them at home. In fact, you can make about ten of these for the price you would pay for one at a restaurant! I realize this isn’t going to be a “family rotation” meal for most of you, but if you have an upcoming anniversary or just feel in the mood to make something different, this is a great one! I love the spicy mayo drizzled over the top. These Shrimp Tempura Rolls, also called Godzilla Roll Sushi, are my my favorite sushi rolls to make! They’re basically a combo of several different rolls that I love at sushi restaurants, but so much cheaper to make right at home. Shrimp Tempura Rolls (Godzilla Rolls) Recipe.
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