Rinse the rice with cold water until the water runs clear. Allow to soak for 1 hour, if possible. Drain well.
Place rice in pot and add water. Place the kombu on top of the rice. Bring to a boil, reduce and simmer 16 minutes. Allow to cool 10 minutes without removing the lid.
Meanwhile, prepare the rice vinegar: place unseasoned rice vinegar, sugar, and salt in a bowl and microwave for 30 seconds. Stir until the sugar dissolves. If it’s not dissolving, place back in microwave for 20-30 more seconds. Stir until sugar is dissolved. Pour into a cup or bowl and set aside.
Once the rice is cooked, transfer to a large mixing bowl; drizzle evenly with the sushi vinegar. Use a spatula to fold the rice until the vinegar is evenly mixed into the rice.
Heat 1.5″-2″ of oil, in a pot or Dutch oven, over medium heat until it reaches 375°F. I like to use cast iron when frying since it helps maintain the temperature of the oil as you add ingredients.
Make about 4-6 shallow slits on the belly side of the shrimp. Turn shrimp over (slit side down) and gently press and straighten the shrimp to straighten and elongate them.
In a small bowl, whisk together the egg and ice cold water until it’s well incorporated.
In a separate mixing bowl, whisk together flour and cornstarch. Pour in the egg/water mixture.
Use a whisk or chopsticks to gently mix until the dry ingredients are incorporated with the wet. Do not overmix. It’s okay for the batter to be lumpy.
Lightly dredge the shrimp with flour and shake off the excess.
One at a time, dip the shrimp into the batter and allow the excess to drip off. Carefully lower the shrimp into the oil. Cook only a few shrimp at a time to avoid over crowding.
Slowly drizzle 2-3 spoonfuls of batter in a zigzag pattern across the length of each shrimp. Some batter will stick and some will bubble and float away. Carefully move the shrimp around the oil to catch the batter.
Fry the shrimp tempura until it’s golden brown (about 2 minutes).
Remove the shrimp and place on a paper towel.
In between batches, use a strainer to remove the excess bits of batter.
Place salmon on a plate and pour prepared Eel Sauce on top. Allow to marinate for 20-30 minutes.
Broil on high for about 6 minutes or until done.
Assembling the Dragon Rolls
Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat.
Take ¼ cup of rice (or form a rice ball with 105-115g rice), and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice.
Sprinkle sesame seeds over the rice.
Turn the seaweed and rice sheet over.
Add a piece of shrimp, salmon, cucumber, and avocado along the center of the seaweed.
Add 3 spoonfuls of the crab meat mayo mixture on top of the shrimp.
Lightly wet your knife blade with a wet towel. Cut the roll in half, then cut each half roll into 3 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the rolls. Place the cut roll on the sushi mat and give it a final roll to shape it.
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