Okinawa onigiris

Okinawa onigiris

  • Préparation

    Prep time: 25 MINUTES

  • Cuisson

    Cooking time: 10 MINUTES

  • Portions

    Servings: 2 SERVINGS

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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.

Mains

Haiku

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