Preparation
Spread 125 mL (½ cup) of sushi rice on half a sheet of nori.
Add a drizzle of spicy mayonnaise and half of the green onion on the rice.
On the top half of the nori sheet, place a slice of ham, a sweet omelette morceau and three crispy shrimp.
Fold the bottom half of the nori sheet over the filling.
Repeat with the second half of the nori sheet. Serve.
Crispy Shrimp:
In a deep fryer or large saucepan, heat oil until it reaches a temperature of 180°C (350°F) on a cooking thermometer. If a saucepan is used, monitor cooking carefully to prevent overheating and ignition of the oil.
In a deep fryer or large saucepan, heat oil until it reaches a temperature of 180°C (350°F) on a cooking thermometer. If a saucepan is used, monitor cooking carefully to prevent overheating and ignition of the oil.
Prepare two soup plates. In one, whisk tem-pura batter with 250 mL (1 cup) ice water until it resembles thick pancake batter. Place panko in second layer.
Dip shrimp in tempura batter and coat with breadcrumbs.
Fry shrimp for about 2 minutes, until golden and crispy. Drain well and place on paper towels.
Sweet Omelette:
In a bowl, whisk together all ingredients.
Heat a non-stick pan over medium heat. Cook egg mixture for 3 to 4 minutes, until set.
Place omelette on a plate. Fold omelette in half and cut into four pieces.
