Eel, Tempura Shrimp and Cucumber Roll

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Eel, Tempura Shrimp and Cucumber Roll Recipe

This Eel, Tempura Shrimp, and Cucumber Roll is a delectable and unusual twist on traditional sushi rolls. The combination of eel, tempura shrimp, and cucumber creates a refreshing and savory flavor that is ideal for sushi lovers looking to branch out.

Ingredients

• 4 cups cooked sushi rice
• 4 teaspoons of rice vinegar
• 16 tempura shrimp, cooked and halved
• 2 teaspoons of salt
• 1 small cucumber, julienned
• 4 tablespoons of sugar
• 4 nori seaweed sheets
• Cooked and sliced eel, 8 oz

Time Needed

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Instructions

• Combine rice vinegar, sugar, and salt in a small saucepan.
• Heat until the sugar dissolves over medium heat.
• Place aside to cool.
• Place a sheet of nori, shiny side down, on a sushi mat.
• 1 cup cooked sushi rice should be spread over the nori, leaving a 1-inch border at the top.
• Brush the rice with the vinegar-rice mixture.
• Top the rice with 4 tempura shrimp halves and some cucumber.
• To the roll, add 2 ounces of eel.
• Using the mat, tightly roll the sushi.
• Rep with the rest of the ingredients.
• Serve each roll cut into 8 pieces.

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