Tempura Rolls
Tempura Rolls
Ingredients
- 1 1/2 cups (375 ml) cooked sushi rice
- 2 sheets seaweed nori
- 12 sticks English cucumber, seeded
- 2 tablespoons (30 ml) store-bought fried tempura
- 6 thin slices avocado
- 2 tablespoons (30 ml) black or white sesame seeds
Instructions
- Cut a 2-cm (3/4-inch) strip off the largest side of the seaweed sheet to shorten it slightly.
- On each sheet, spread about 125 ml (1/2 cup) of rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Lightly moisten countertop. Flip sheets, rice side down.
- For the first roll, spread julienned cucumber on the top third of the nori. Roll, starting with the rice-less side of the roll. Compress roll with a bamboo mat, applying uniform pressure. Sprinkle with fried tempura. Dip the tip of a knife in water and cut roll into ten pieces. Place on a serving plate.
- For the second roll, work again with rice side down. Place avocado pieces on the upper third of the nori sheet. Start rolling with the rice-less side first. Compress roll with a bamboo mat, applying uniform pressure. Sprinkle with tempura. Dip the tip of a knife in water and cut roll into ten pieces. Place next to the cucumber rolls.
- Serve with soy sauce or Japanese mayonnaise, and wasabi.
Tempura Rolls