Gluten Free Shrimp Tempura Roll with Spicy Mayonnaise
Makes 4 rolls
Cost per roll $2.50
1 ½ cups Sushi rice (nishiki is a good brand)
2 Tbsp Sushi vinegar (rice vinegar with added salt and sugar)
4 Nori seaweed sheets (cut ¼ off each sheet)
¼ cup Mayo (Kraft is GF)
½-1 Tbsp Sriracha chili sauce (to taste)
1 ½ avocados
½ field cucumber
1 cup all-purpose Gluten Free Flour
¾ Tbsp baking powder
Ice cold water
8 Large shrimp
Cream Cheese (Philadelphia brand is gluten free)
Gluten free soy sauce
Oil for frying
Start by rinsing your sushi rice under running water. Rise 2-3 times until water runs clear.
Mix 1 ½ cups rice with 2 cups water and bring to boil. Once boiling, cover and bring to simmer for 20 minutes. Remove from heat and let stand 10 minutes.
Spread rice over non-metallic surface and fold in 2 Tbsp sushi vinegar. Spread and let cool.
Make your spicy mayo by adding mayonnaise and sriracha in bowl. Should be pink and slighty sweet. Mix to taste.
Cut your avocados and cucumbers and set aside. Cut ¼ inch thick strips of cream cheese and set aside. Prepare shrimp by rinsing and peeling. (Leave the tail on) Lay shrimp flat and flatten out by pinching with your fingers. This will help the shrimp to stay flat.
Start to heat oil in small saucepan over med-high heat.
Make your tempura by mixing your flour and baking powder. Add in cold water and gently mix. Do not overmix, your tempura should be lumpy. This will help it to stay light.
Once your oil is hot, dip your shrimp (except tail) into batter and fry. This should take a few minutes each. Shrimp will start to turn golden when done. If they are burning or turning to deep brown, reduce your oil heat. Place cooked shrimp on paper towel to cool.
Place your nori shiny side down on bamboo mat. (Cover bamboo first with gallon size ziplock) Wet hands, and spread ¾ cup rice over nori. Sprinkle with toasted sesame seeds.
Turn your nori over rice side down. Assemble your roll by adding cream cheese, fried shrimp (2), cucumber and avocado to middle of nori. Roll your bamboo mat over half way and then over the rest. (see here for help with rolling sushi)
Cut into 8 pieces with sharp knife. Wet knife between cuts for a cleaner cut.
Drizzle on spicy mayo. ENJOY!
I am choosing this recipe, not because of the theme of Thanksgiving, but because I want to. I have had only a few experiences with making sushi, one with two of my best friends. Currently, one of my best friends is in a military boarding school. The first time we handcrafted sushi was at the end of our Freshman year in 2013. We had a lot of fun and then made a tradition and a habit of going to sushi whenever we could. She is coming home for Thanksgiving break, and although she won't be spending actual Thanksgiving with us, I am planning to save her some of the meal I create. I am making this a gluten free, and possibly dairy-free (I will figure that out later) so neither my mom or me become sick from eating it. We just found out that I have a form of celiac. But instead of it auto-attacking my gut, it attacks my brain, and probably is the source of my epilepsy.
Here is just a little bit of what we made: ( i am having trouble finding the rest of the pictures )
My Mother, Father, sister, and Grandmother will be at my Thanksgiving dinner.There are no seasonal foods I am cooking this with.
