Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa

A fusion of textures and flavors, this tempura shrimp roll is a perfect balance of crunch and creaminess. The crispy shrimp, wrapped in a delicate rice roll coated with wasabi sesame, delivers a subtle heat, while the pineapple, avocado, and pepper salsa bring a vibrant, tropical freshness. This dish is a refreshing yet indulgent treat, perfect for a summer gathering or a light yet satisfying meal.

Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa

Difficulty Level: Medium

Calories: 500

Cooking Time: 40 min

Ingredients:

Salsa:

Fresh pineapple – 25 g
Avocado – 25 g
Tomato – 25 g
Cayenne pepper – 5 g
Bell pepper – 10 g
Honey – ½ tea spoon

Roll:

Nishiki rice – 130 g (boiled)
Tiger shrimps 16/20 – 2 pcs
Tempura flavour – 50 g
Egg ½ pc
Philadelphia cheese – 20 g
Tobiko (flying fish roe) – 10 g
Cucumber without seeds – 20 g

Instructions:

Prepare salsa:

Peel pineapple, avocado and tomatoes.
Cut cayenne and bell pepper into small cubes, add salt and honey, pinch of tagorshi, a few drops of sesame oil and stir.
Putt into the fridge for 20 minutes.

Frying tempura shrimps:

Remove shell from shrimps and cut out intestine.
Clean tails from black matter to make them transparent, then beat them to make flat and flavour them.
Then fry them in soft dough (maid of tempura flavour and egg) in a deep fat until golden evenly fried crust is formed.

Preparing roll:

Spread evenly rice (boiled Nishiki seasoned with Mitsukan) along nori, but do not press.
Then put sesame-wasabi (sesame soaked in wasabi), and turn over.
Put Philadelphia and tobiko, place tempura shrimps so that tails are left outside.
The composition is completed with a cucumber without seeds.

Final stage:

Fold the roll and cut it in eight pieces.
Put salsa in equal small pyramids on the pieces without shrimp tails.
If you wish, you can decorate rolls with chives.

Pomegranate Syrup Soup

Narsharab, a traditional pomegranate sauce, elevates this soup with its sweet and tangy complexity, showcasing Armenia’s rich culinary heritage. The...

Sandwich of “Privoz” porter

The “Privoz” porter sandwich draws inspiration from the unique flavors of the Privoz market, which is a popular spot for...

Cream Soup Bisque from Crayfish with Pike Cutlets

A dish of true sophistication, this crayfish bisque with delicate pike cutlets is a symphony of rich seafood flavors and...

Be inspired by the success stories of the world's top chefs:

Serhiy Shpyakin

Odesa

At Rokka, we believe in creating an atmosphere where exceptional dining meets unforgettable experiences. Nestled in the heart of Odessa,...

Sergey Neboga

Odesa, Ukraine

For 13 years, this chef has been bringing people joy through food, proudly wearing his cook’s hat at Pomodoro since...

Roman Singh

Hong Kong

With 33 years of culinary experience across Nepal, India, Germany, and beyond, I bring my passion for cooking to Hong...

Roll with tempura shrimp in wasabi sesame with pineapple, avocado and pepper salsa