Vida Recetas Editorial
Tempurized maki sushi is a crispy and delicious variation of classic sushi, originally from Japan, that combines the traditional maki technique with a tempura-style fried batter. This dish is perfect for those looking for a different gastronomic experience, with a crunchy exterior and soft interior, and a flavor of shrimp and mayonnaise that everyone loves. It is ideal for sharing as an appetizer or main course, and although it requires a bit of practice, the result is worth it.
This sushi recipe is perfect to surprise your guests or to treat yourself at home. With easy-to-find ingredients and clear steps, you can prepare a tempurized sushi worthy of a Japanese restaurant. Go ahead and try this delicious variation!
Prep
20 min
Cook
10 min
Servings
4
Calories
45 kcal
Place the cooked and rested sushi rice in a bowl, add the apple cider vinegar and a teaspoon of salt.
Place the nori seaweed on the mat, place the rice in a uniform layer without covering one end.
Place the shrimp in the center well aligned, add the mayonnaise over the shrimp and place the scallions cut into thin strips.
Roll up carefully with the help of the mat without breaking the seaweed.
Book. Whisk the egg with 2 tablespoons of water, wheat flour and salt to taste, mix until you get a smooth result.
Coat the roll in the egg mixture and fry in vegetable oil over high heat.
Remove from heat when browned, rest and cut into two-centimeter portions before serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
