Description
A delightful Shrimp Tempura Sushi Stack combining crispy tempura shrimp, flavorful sushi rice infused with chicken broth and soy sauce, creamy avocado slices, and a hint of sesame and garlic for a delicious layered sushi experience in just 45 minutes.
Ingredients
Scale
Sushi Rice Mixture
- 2 cups sushi rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Shrimp Tempura
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- Vegetable oil for frying
Additional Ingredients
- 1 avocado, sliced
Instructions
- Prepare the rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with the chicken broth according to package instructions or until tender. Once cooked, stir in soy sauce, sesame oil, and garlic powder. Set aside to cool slightly.
- Prepare shrimp batter: In a bowl, combine all-purpose flour, cornstarch, salt, and black pepper. In a separate bowl, beat the egg. Dip each shrimp first into the flour mixture, then the beaten egg, and finally coat with panko bread crumbs to ensure a crispy texture.
- Fry the shrimp: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the breaded shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- Assemble the sushi stack: Using a ring mold or a small bowl, layer the sushi rice at the bottom, pressing gently to compact. Add a layer of sliced avocado, then top with the crispy shrimp. Repeat layers as desired or compose a single stack.
- Serve: Carefully remove the mold and serve the shrimp tempura sushi stack immediately while the shrimp is hot for the best texture and flavor.
Notes
- Use sushi rice for best texture and authenticity.
- Make sure the oil temperature is hot enough to prevent greasy shrimp.
- Customize with additional toppings such as spicy mayo or eel sauce for extra flavor.
- The recipe yields 4 servings.
