So, I had planned many moons ago that I was going to make sushi or cooked sushi rolls this week. We decided to have homemade Japanese food tonight so that we do not have an excuse going to the new place in town that Ryan reviewed in his blog. The one thing that I really did not plan was making shrimp tempura. I really do not like frying to0 much because I do not like being burned but I guess I am going to have to put one of those spatter shields on my Christmas list, hint hint.
I began my search starting with the type of frying oil used for tempura and I realized that I already had sesame oil and wondered if it was ok. I found out that this was the ideal oil to use for frying.
I then proceeded with a great recipe for the tempura batter. The only thing that someone would need to know is the the blogger forgot to add that the recipe needed 3/4 cup of flour! Luckily I looked up other recipes to double check myself.
The frying process began then with the lovely shrimp. I then saw that I had plenty of batter left so I fried baby portabella mushrooms! Yum! I was so pleased with how it turned out. Ryan got to taste test the goods during the process. Here is a pic of the finished product:
Voila! We were happy with the process! I then proceeded to make the cooked sushi using the following fillings: avocado, cream cheese, smoked salmon, cucumber, and the fried goods.
And the finished product, 2 hours later!