Tempura Maki

Preparation

• Tempura Batter

  • In a bowl, combine the tempura batter mix and water. Add more water or batter mix according to the package directions. Preheat the oil in a deep fryer to 350°F (180°C).

• Maki

  • Shell the shrimp, leaving the tails intact. Cover with plastic wrap. On a bamboo mat, crush the shrimp with your fingers until flattened. Set aside.
  • Cut the zucchini lengthwise to get a long thin slice, no more than ¼ inch (½ cm) thick.
  • Place the nori sheet on a work surface, shiny side down. With moistened fingers, spread the rice over the nori sheet, leaving a ½-inch (1 cm) boarder all around. Cover the rice with the sesame seeds and masago.
  • Sprinkle the shrimp and zucchini with cornstarch, then dip in the tempura batter. Cook in the hot oil for about 1 minute or until golden brown. Drain on paper towels.
  • Place the zucchini slice down the middle of the rice. Top with the pollock stick and shrimp. Finish with the avocado. Place on the bamboo mat and roll. Squeeze the roll with the bamboo mat by applying uniform pressure. Dip the tip of a knife in water and cut the roll into 5 bites. Serve immediately.