Accompaniments (To Serve)
Japanese Soy Sauce
Sushi Rolling Mat (Makisu)
Peel the shrimp, deveined and leave the tail intact. Skewers a toothpick through shrimp from top to tail to prevent curling or keep prawn straight.
Tempura Batter - Pot water in a small mixing bowl put flour into and mix with the fork . One by one, dip the shrimp into the batter, and deep fry in hot oil. (visit Cooking tips to check the temperature of refined oil for frying) Fry it till golden brown may be for 3-4 minutes. Remove from oil and dry it with paper towel and discard the toothpick.
Make the Vinegared rice (sumeshi) (see the Recipe), mix the hand vinegar in a small bowl and keep aside.
Cover one side of sushi rolling mat (makaisu) with plastic wrap and put in a dry cutting board, plastic side up.
Lay the nori sheet completely on dry chopping board. Dip hand in hand vinegar. Take a handful (2-3 tablespoon) of cooked Vineyard Rice on one hand and mould into a long cylinder shape. Put the rice on the centre of the nori and by the use of finger evenly spread it all over nori sheet, right to the
Turn the whole things over the plastic covered mat.
Arrange the tempura down the centre of nori, with the tail sticking out at the end.
Roll the mat (see the Simple sushi Recipe). Put the sesame on the outer surface with the hand.
Cut roll into half and serve it with pickle ginger and Japanese soy.