Ingredients:
- 2 2/3 cups cooked sushi rice or 320 ml uncooked rice cooked according to packet instructions. cooked short grain
- 2 sheets nori
- ¼ tsp salt
- 8 pieces large shrimp peeled and deveined
- 1 cup vegetable oil
Shrimp batter:
- 2+ 2 tsp tbsp potato starch
- 2+ 2 tsp tbsp cake flour
- 1/8 tsp salt
- ¼ cup water
Sauce:
- ¼ cup Tsuyu Soup Concentrate store bought
- ¼ cup water
Instructions:
- Cook your rice accordingly. Season with ¼ tsp salt. Allow this to cool down but keep it covered to prevent the rice from drying out.
- In a bowl, whisk together your batter ingredients until well combined.
- Add your shrimp and give it a mix.
- In a small pot set over medium heat, add 1 cup of vegetable oil. Place a chopstick into the oil and when you see bubbles, it’s time to fry!
- Carefully lower one battered shrimp at a time into the hot oil. Once you’ve lowered it, move it around. Cook on each side for 1 minute, until pink and curled. Remove shrimp from hot oil and transfer to a cooling rack or a paper towel lined plate. Allow the excess oil to drip off.
To assemble:
- Place cling film over your ⅓ measuring cup. Then pack rice into the cling film, enough to fill the cup. Twist the ends of the cling film together to shape it into a packed rice ball. Then using the corners of your hand, shape it into a triangle. Next, poke a deep hole at the top of the triangle. Set aside.
- In a small bowl, mix the Tsuyu soup concentrate and water. Dip battered shrimp into the sauce.
- Open the cling film and insert the battered shrimp deep into the rice. The rice ball will break apart here which is normal. Cover the rice ball again with the cling film and shape it back into a triangle.
- Next, vertically fold a nori sheet into fours. Gently tearing away the 4 long vertical strips away from each other.
- Remove the triangle from the cling film and wrap the triangle with the nori strip. Serve with more Tsuyu sauce as desired and enjoy!