I love to make sushi at home, and I love to teach others how to make a sushi roll right in their own como fazer sushi em casa. Learning how to make a sushi rolls is a very simple process that I am sure you will enjoy doing time and time again. The sweet eel sauce drizzled on top, combined with the creamy avocado and tangy cream cheese, paired with the crunchy, salty shrimp tempura and crisp fresh cucumbers makes this an irresistible recipe for sushi. I hope that you enjoy following this easy recipe for sushi that teaches you how to make a Shrimp tempura sushi roll from home.
This is easily one of the best recipes for sushi available today. Place the sushi mat inside of the gallon sized plastic freezer bag, this ensures that the sushi rice does not become embedded into the mat, and is easy to clean up when you are going to make sushi from home. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. Wet your hands and shake dry. Add a handful of prepared sushi rice in the middle of the Nori and gently spread out to the edges. Press down gently, and flip the sushi rice covered Nori so that he rice side is touching the plastic covered sushi roll mat. Next, add the slice of cream cheese, I like to slice it straight from the block into one long rectangle and lay it the entire length of the Nori. This adds a creamy delicious flavor that goes well with any American sushi roll, particularly one with shrimp tempura. The easiest and tastiest way to use the shrimp tempura in this recipe is to stick them in a hot toaster oven for about ten minutes until they are golden and crispy. Prepared shrimp tempura can be purchased from your local marketplace in the frozen food section. Make sure that the shrimp tempura has had adequate time to cool prior to placing them next to the cream cheese so that the cream cheese does not melt.
Next add the fresh julienned cucumber. Now it is time to roll! Roll the sushi mat over the roll, away from you, creating a nice seal from the sushi rice on sushi rice effect. Roll it again to ensure that it is fully sealed. Cut open and scoop out the contents of the avocado in as large of a piece as you can manage. Cut the avocado into thin slices, and place on top of the sushi roll. I like to use avocados that are slightly riper than normal so that they form to the top of the sushi roll better. Place a piece of cellophane wrap over the top and gently press down across the entirety of the roll. Grab your serrated knife, making sure that it is really wet, and slice through the center of the sushi roll, while leaving the cellophane in place. Cut those pieces is half again, and then each piece in half again until you have eight equal sized pieces of sushi roll. Make sure to wipe your knife off in between cuts so that the cream cheese does not build up and cause the Nori to tear. Drizzle eel sauce on top to add a delicious sweetness.