Shrimp Tempura Roll

Yield: 4 rolls or 24 pieces 

Ingredients:

• 4 cups prepared sushi rice
• 4 sheets nori
• 1 cup julienne cucumber
• 1/2 cup julienne red bell pepper
• 1/2 cup tobiko

For the Sambal Aioli:

• 2 tablespoons lemon juice
• 1 tablespoon sambal
• 1 teaspoon garlic
• 3 egg yolks
• 1 cup canola oil
• salt
• pepper

For the Tempura Shrimp:

• 1/2 cup rice flour
• 1/2 cup cake flour
• 1 teaspoon salt
• 2 cups club soda, ice cold
• 12 medium sized shrimp, peeled, deveined with tail removed

Method:

1. For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined.
2. With the processor running, slowly drizzle in the canola oil to create an emulsion.
3. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice.
4. Season with salt and pepper.
5. For the Tempura Shrimp: Preheat a fryer to 360˚F.
6. In a large bowl, combine the rice flour, cake flour and salt.
7. Add the club soda until the consistency of pancake batter is achieved.
8. Place 3 or 4 shrimp or enough to cover the length of a roll, on a skewer, head to tail.
9. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes.
10. Remove from the oil to a paper towel-lined plate.
11. On a sushi mat, lay down 1 piece of the nori, shiny side down.
12. Spread the sushi rice on one half of the nori, about 1/4-inch thick.
13. Spread about 1 tablespoon of the sambal aioli over the rice.
14. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other.
15. Slide the shrimp off the skewer on top of the cucumber.
16. Sprinkle 1/4 cup of the tobbiko over the shrimp.
17. Roll the sushi up, using the sushi mat.
18. To seal the roll, use a little water along the edge of the nori.
19. Cut the roll into 6 pieces.
20. Repeat this procedure 3 more times to create 4 rolls.