Main
Crispy Shrimp Crunch Roll
1 hServes 3Nutri-Score C€€
C
1 h
1 hCrispy Shrimp Crunch Roll
what you need
Ingredients
sushi rice (rinsed until water runs clear)Grains300 g
waterOther350 ml
rice vinegarPantry30 ml
fried shrimp (cooked)Fish200 g
avocado (sliced)Produce1 piece
cucumber (cut into strips)Produce1 piece- sriracha chili mayoPantry60 g
- nori sheetsPantry3 pieces
- panko breadcrumbsBakery100 g
flourGrains50 g- cornstarchPantry25 g
- water (for the batter)Other200 ml
saltSpices3 g
paprikaSpices2 g
black pepper (ground)Spices1 g- frying oil (for deep frying)Pantry500 ml
per serving
Nutrition
653kcal
- Carbs
- 100 g
- Proteins
- 18 g
- Fat
- 20 g
what you’ll use
Tools
Saucepan
Mixing bowl
Frying pan
bamboo rolling mat
step by step
Method
- Step 1
Cook the sushi rice
- Rinse the rice until the water runs clear.
- Add the water and bring to a boil, then reduce the heat to low and cook for 15 minutes.
- Turn off the heat and let it rest for another 15 minutes, then mix in the rice vinegar.
- Step 2
Assemble the roll
- Spread the rice over a nori sheet.
- Add the shrimp, avocado, cucumber and sriracha mayo.
- Roll tightly.
- Step 3
Make the batter
- Mix the flour, cornstarch, water, salt, paprika and black pepper into a smooth batter.
- Step 4
Coat the roll
- Coat the roll in the batter.
- Then coat it in the panko breadcrumbs.
- Step 5
Fry until crispy
- Fry the coated roll in hot oil until golden brown and crispy.
- Drain and slice.
most cooked first