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Maki, tempura shrimp, cucumber, balsamic vinegar cream |

Gluten free, Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna

Crispy shrimp and cucumber roll

Note

The right dosage of the quantities to put in the roll, will be largely the success of a beautiful uniform roll.

Ingredients

Recipe for 12 Tapas

500 Ml

Sushi rice

120 Ml

Season rice vinegar

750 Ml

Water

Tempura

300 Ml

Flour

1 Pinch(es)

Salt

1 Pinch(es)

Freshly ground black pepper

15 Ml

Egg

1 Tsp

Lemon juice

100 Ml

Blond beer

Maki

12 Unit(s)

Peeled medium shrimps

6 Leaf(ves)

Nori seaweed

400 Gr

Cucumber

Topping

1 Tbsp

Balsamique caramel

Preparation time: 45 min

Rice

Allow one cup of raw rice per person. In a rice cooker, rinse the rice 3 times in clear, cold water.

Drain well, when cooking, add the same volume of water as rice. Cook 45 minutes, no matter how much rice you have to cook. Remove the rice once cooked and add 50 ml of seasoned rice vinegar per cup of raw rice you have cooked.

Stir very gently until the vinegar is completely absorbed by the rice, leave to stand for a few minutes.

Voila, your rice is ready!
Tempura

Mix all the dry ingredients, white flour, salt and black pepper.

Form a well, add the egg, the juice of a lemon and the beer (I prefer the redhead). Mix everything and rectify with water according to the desired consistency.

Keep the tempura in the fridge before use, this creates a thermal shock when frying.
Maki

Cut the nerve and stretch the prawns so that they are long and straight. Dip in the tempura, then in the Panko and fry at high temperature until golden brown. Reserve on a plate lined with paper towel.

Spread the rice, leaving a 1-inch strip without rice. Add tempura shrimp and cucumber. Roll up, tighten and cut the maki into 4.
Topping

Finish the Maki with a drizzle of creamy caramel as a decoration on top.