Crunchy Spicy Shrimp Roll and Tuna Nigiri with Jalapeo Quick Pickle Recipe

Crunchy Spicy Shrimp Roll and Tuna Nigiri with Jalapeo Quick Pickle

• Difficulty: Intermediate
• Serves: 2 servings
• Nutritional Facts (per serving): Calories 1594, Total Fat 109 g, Saturated Fat 9 g, Carbohydrates 125 g, Dietary Fiber 4 g, Sugar 10 g, Protein 29 g, Cholesterol 130 mg, Sodium 3699 mg
• Time: Total 45 minutes, Active 45 minutes

Transform your kitchen into a sushi haven and delight your family with this irresistible Crunchy Spicy Shrimp Roll and Tuna Nigiri! Perfect for bonding over food, this recipe blends crispy tempura shrimp, zesty jalapeo pickles, and fresh tuna into bites that burst with flavor. Roll up your sleevesit's easier than you think and guarantees rave reviews!

Ingredients

• Vegetable oil for frying
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1 jalapeo, thinly sliced
• 2 tablespoons Japanese mayonnaise (such as Kewpie)
• 1/2 tablespoon sambal
• 4 shrimp, shell-on and deveined
• Tempura Batter (recipe below)
• 2 sheets of nori
• 2 cups prepared sushi rice
• 2 scallions, thinly sliced
• 1 English cucumber, julienned
• 3 ounces sushi-grade tuna

Tempura Batter:

• 1 cup rice flour
• 1/2 cup cold seltzer water
• 1 large egg yolk
• Kosher salt

Special Equipment:

A sushi rolling mat covered with plastic wrap

Instructions

1. Warm about 2 inches of vegetable oil in a heavy pot or Dutch oven until it reaches 350F.
2. Mix together soy sauce, rice vinegar, sugar, and jalapeo slices in a small bowl. Set aside while preparing the mayo and shrimp.
3. Blend together the Japanese mayo and sambal, then set this spicy mayo aside.
4. Peel and devein the shrimp. Flip them over and make 2 to 3 small cuts across the underside, then turn back and straighten the shrimp.
5. Coat the shrimp with the tempura batter and deep-fry until they turn light golden and are cooked through, about 2 to 3 minutes.
6. To assemble the roll: cover a sushi mat with plastic wrap. Lightly toast a nori sheet over low heat until flexible, then place it shiny side down on the mat. Spread around 3/4 cup sushi rice evenly over the nori, leaving about a 1/2-inch margin at the far edge. Spread a spoonful of the spicy mayo along the rice at the edge closest to you, then layer scallions, cucumber, and two shrimp (with tails exposed at each end). Roll tightly away from you using the mat toward the clean edge of the nori. Seal the edge with a little water. Cut the roll in half, then slice each half into thirds for a total of 6 pieces. Repeat with the remaining shrimp to make two rolls.
7. For the nigiri: slice the tuna against the grain into pieces about 1/4 inch thick. Wet your hands slightly, take approximately 1 1/2 tablespoons of sushi rice, and shape it into an elongated oval slightly smaller than the tuna slices. Place the tuna on top and garnish each piece with a jalapeo pickle slice.

Tempura Batter Preparation:

1. In a mixing bowl, combine rice flour, cold seltzer water, and egg yolk. Season lightly with kosher salt. (Recipe courtesy of Jeff Mauro.)

Note: Consuming raw or undercooked eggs, shellfish, or meat can increase the risk of foodborne illness.