California maki with shrimp tempura

A method of preparing

1. Prepare the rice according to the instructions on the package (you will also need House of Asia Sushi Rice Sauce). You can find the recipe for cooking sushi rice here HERE>

2. Heat oil in a pot. Prepare the tempura batter according to the package directions. Thread the peeled shrimp onto toothpicks until they straighten out, then dip them in the tempura batter and fry until golden brown. Drain excess oil on paper towels. 

3. Wrap the bamboo mat in plastic wrap. Place a nori leaf on the mat, shiny side down, and spread the rice on it, leaving a 2-centimeter border on one side.

4. Sprinkle the rice with white and black sesame seeds, then turn it over so that the rice touches the mat and the nori is on top.

5. Spread mayonnaise on the nori lengthwise, in the middle, add vegetables and shrimp, then moisten the remaining edge slightly with water and roll it up.

6. Cut the sushi into pieces and serve with your preferred sauces, ginger and wasabi.

TIP: Remember to always keep your knife clean, sharp and slightly damp so that the rice does not stick to it.

TIP: To prepare rice, instead of the ready-made sauce, you can use rice vinegar combined with sugar: dissolve 6 tablespoons of sugar in 150 ml House of Asia Rice Vinegar (you can warm it up slightly) and mix it with 500 g of sushi rice.