Context: My bro made these American sushi rolls while in a rush for a party, so nothing about this vid is going to be authentic or Michelin ⭐ quality. They still taste amazing though! Also, sorry for no subtitles or a voice-over. Have to focus on school right now but I didn't want to fall off the weekly uploads. In fact, I'll be uploading 2 sushi vids a week on Thurs and Sun until the end of July! You'll find a detailed list of ingredients and steps below ⬇⬇⬇!
🍤 INGREDIENTS:
- Spicy Tuna: salmon grade tune (ground), sriracha, sesame oil, Japanese 7 spice (Shichimi Togarashi), black and white sesame seeds
- Sushi Rice: short grain rice, sushi rice vinegar (Marukan is a good brand)
- Shrimp Tempura: tempura batter, de-shelled & de-veined shrimp (2 shrimp per roll)
- Sushi & Toppings: nori sheets, tempura flakes, spicy mayo (1 tbsp mayo: 1 tsp sriracha; optionally a little lime juice), unagi sauce
🍣 STEPS:
1) Thoroughly clean your sushi rice. Rinse and strain your rice until the rinse water is clear.
2) Cook your sushi rice according to your brand's instructions.
3) Once cooked, transfer your rice to a large container.
4) While the rice is still hot, add sushi rice vinegar. Cut the rice to disperse the vinegar and spread the rice evenly across the container surface. Don't smash or flatten the rice as it'll make the rice clumpy and prevent even cooling. Let the rice cool to room temperature.
* How much sushi rice vinegar do I add? Add enough so that the rice is slightly wet. 4 cups uncooked rice to 1 cup rice vinegar is a good ratio to start with. As the rice cools, it'll soak up the liquid and retain the flavor. Once cool, it should be sticky but not wet.
5) Dry your ground sushi grade tuna with a paper towel. If you can't find pre-ground tuna, you can buy a block of tuna and cut/grind it as an alternative.
6) Add sriracha, sesame oil, Japanese 7 spice (Shichimi Togarashi), and black & white sesame seeds to the tuna and mix. Taste and adjust the amounts accordingly.
7) Make a wet tempura batter according to your brand's instructions. Remember to use cold water!
8) If your shrimp aren't pre-prepped, you'll need to clean, de-shell and de-vein them. Additionally, you'll need to make small cuts along the tendons of the belly to prevent the shrimp from curling as it cooks. Subsequently, flip the shrimp on it's belly and press down and stretch the shrimp adjacent to every cut you've made. If this is confusing, watch a 'How to Make Shrimp Tempura' video.
9) Coat the shrimp in dry tempura batter and then wet tempura batter. Let any excess wet tempura batter fall off before placing it in hot oil to deep fry. Once cooked, drain the excess oil on a paper towel lined plate and let it cool.
10) To make the sushi! Wet your hands. Make a ball of rice and place it in the center of a half sheet of nori. Start with less rice as you can always add more.
11) Spread the rice evenly across the nori surface. It should be a thin layer of rice. Leave one edge of the nori free of rice so the roll doesn't get overstuffed. It really makes a difference when rolling.
12) Flip the nori. Add a thin line of spicy tuna in the center. Add 2 pieces of shrimp tempura.
13) Roll! Tighten the roll with a bamboo sushi rolling mat.
14) Wet your knife and cut your sushi. Wipe the knife clean.
15) Top the sushi off with tempura flakes, spicy mayo & unagi sauce.
16) Subscribe if you'd like and more importantly enjoy!
» IG: / healthcareduo
18 сен 2024
