Heroes in the Seaweed
Dive into the vibrant flavors of "Heroes in the Seaweed," a playful and delicious twist on homemade sushi rolls that's perfect for sushi enthusiasts and adventurous eaters alike. This recipe combines the umami-rich taste of nori sheets with perfectly seasoned sushi rice, fresh avocado, cucumber, and carrot, all elevated by the satisfying crunch of golden tempura. For added protein, crispy tempura shrimp can be included, or keep it vegetarian with extra veggies. Rolling these savory delights is surprisingly simple, whether you use a bamboo mat or just your hands. Serve with classics like soy sauce, wasabi, and pickled ginger for a complete sushi experience that’s as visually stunning as it is tasty. Ready in under an hour, this customizable recipe promises to transform your kitchen into a sushi-making haven! Perfect for weeknight dinners, sushi nights, or impressing guests with your culinary flair.
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Recipe Information
Ingredients
- 4 sheets Nori sheets
- 1 cup (cooked) Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 Avocado
- 1 Cucumber
- 1 large Carrot
- 0.5 cup Tempura batter mix
- 0.5 cup (cold) Water
- 6 Shrimp (optional for protein)
- 2 cups (for frying) Vegetable oil
- 2 tablespoons Soy sauce
- 1 teaspoon (optional) Wasabi
- 2 tablespoons (optional) Pickled ginger
Instructions
Cook 1 cup of sushi rice according to package instructions. While the rice is still warm, mix in rice vinegar, sugar, and salt. Set aside to cool.
Slice the avocado, cucumber, and carrot into thin, matchstick-sized pieces.
Prepare the tempura batter by whisking together the tempura batter mix and cold water until smooth. If using shrimp, peel and devein them.
Heat vegetable oil in a pan to 350°F (175°C). Dip the shrimp (or additional vegetable slices, if vegetarian) into the tempura batter, ensuring they are fully coated. Fry in hot oil until golden brown, about 2 minutes. Drain on paper towels.
Lay one nori sheet on a flat surface, shiny side down. Spread a thin, even layer of cooled sushi rice on the nori, leaving about 1 inch of space at the top edge.
Place a few slices of avocado, cucumber, carrot, and a piece of tempura in a horizontal line across the middle of the rice.
Using your hands or a bamboo sushi mat, carefully roll the nori tightly around the fillings, pressing gently to seal the edges. Use a small amount of water on the bare nori edge to help it stick.
Repeat with the remaining nori sheets and fillings.
Slice each roll into 6-8 pieces using a sharp knife. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve the rolls with soy sauce, wasabi, and pickled ginger on the side for dipping and garnish.
Nutrition Facts
Calories |
4862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.4 g | 568% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 271.6 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 12.1 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
