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SPICY SHRIMP TEMPURA ROLL IN A CUP

Oh, I love sushi. But I do not love making it. I am entirely unskilled at rolling and far too impatient. This "cup" method solves my issues and gets my craving satiated until I see my favorite sushi chef the next time. This recipe is a modification from my original, the California Roll in a Cup. Enjoy, my friends!




Notes: Mayonnaise is Kewpie.


SPICY SHRIMP TEMPURA ROLL IN A CUP

Ingredients: 3 ounces chopped cooked shrimp, 1 tbsp. mayo, 1 tsp. Sriracha, one pinch of cayenne pepper (optional), 1/3 cup chopped English cucumber, 1/3 cup sliced avocado (about a half), 1/3 cup cooked sushi rice, 1-2tbsp. panko crumbs.

For the drizzle sauce: 2 tbsp. hoisin sauce, 1/2 tsp. tamari or coconut aminos, 1/4 tsp. honey.


Makes 1.


1. Prep Ingredients: Line a 4-ounce ramekin (a 4-inch wide bowl) or a standard 6-ounce mug with dampened and crumpled parchment paper. Make the "tempura" crumbs by toasting the panko in a dry pan over low heat until golden, about 5 minutes. Stir together the chopped shrimp, mayo, Sriracha, and cayenne pepper (if using). Set aside. Chop cucumber and slice avocado thinly.


2. Assemble: Sprinkle toasted crumbs over the bottom of the bowl. Spoon over the spicy shrimp mix and press down to form an even layer. Cover the shrimp with chopped cucumber and tamp down with the back of a spoon. Do the avocado the same way; again, press down with the back of a spoon. Add the cooked rice, press it down firmly, then wrap the excess parchment over the top to seal. Give it a good final press, and chill for 30 minutes in the freezer or in the fridge for up to 6 hours.


3. Finish: Make the drizzle sauce by stirring all ingredients together until loosened. Unwrap the parchment paper from the ramekin, then invert it onto a plate. Gently lift off the ramekin; it should come off easily, leaving the form behind. Peel off the rest of the paper and serve immediately with the sauce if you like.


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