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.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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