Tempura Maki
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Tempura Maki
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Tempura Maki

Preparation
15 MIN
Cooking
1 MIN
Makes
5 pieces

Ingredients

Tempura batter

Maki

Preparation

Tempura

  1. In a bowl, blend the flour and water. Add water or flour according to the direction on the package. Preheat the oil in the deep fryer to 180 °C (350 °F).

Maki

  1. Shell the shrimp, leaving the tails. Cover with plastic wrap. On a bamboo mat, crush them with your fingers until well flattened. Set aside.
  2. Cut the zucchini horizontally to get a long thin slice, no more than 0.5-cm (1/4-inch) thick.
  3. Spread the rice on the nori sheet, shiny side down, about 1.25-cm (1/2-inch) from the edge, working with moistened fingers. Cover the rice with the sesame seeds and massago.
  4. Sprinkle the shrimp and zucchini with cornstarch. Then dip in the tempura batter and fry in the hot oil for about 1 minute or until golden brown. Drain on paper towels.
  5. Place the zucchini slice in the middle of rice. Layer with the pollock stick and shrimps. 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.

Note

What to drink with sushi?
Sake is a good choice. The best sakes should be served slightly chilled (12 to 14 °C), for people to really enjoy their fruity bouquet. Sake is an interesting beverage, but one that doesn’t please everyone. If you are afraid that it won’t please your guest, serve a Riesling from Germany or Alsace or a Sauvignon Blanc from the Loire region. Champagne is particularly good with sushi. - ALAIN BELANGER
 

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