sushi

sushi

how to make inside out sushi Step 1 - "Tail-chop". Take five fresh, large shrimps, and with a sharp knife cut off the tails(don't cut too much though, no more than just the tail) on three of those shrimps. The remaining two are optional, I prefer to leave two with the tail on so that at the end the tails stick out of the roll. But if you don't find that thought too attractive - go ahead and cut all five tails. Step 2 - " Skewering around ". One major problem when cooking shrimps is they tend to shrink fast, and they tend to curl. Since we would like to have them straight to fit our roll - we are going to have to fry them on a skewer, as presented below: Step 3 - "Tempuring" It's now time to make the tempura batter. There are many ways to make tempura batter from scratch, but we are going to make it from pre made tempura powder (it's basically a mixture of different flours). Making tempura from a bag is pretty simple - pure about one glass of powder into a bowl. Add similar amount of cold water. Stir until you get a solid mixture - not too thick, but thick enough to hold on the shrimps. Add water/tempura to get your blend prefect thick. Step 4 - "The big dip ". Get your "shrimps on a stick" covered with tempura any way you wish. You can pure it on, dip it, drown it - anyway you want as long is it perfectly covered with tempura at the end of the process. Step 5 - "The deep fry ". Deep fry the shrimps on a stick (now covered with tempura) for 2-3min until it gets brownish. Step 6 - "Sticking out " This is very important! You must remember to take the skewer out after frying, you don't want to find out you didn't too late! Step 7 - "Roll it up, N' cut it down " The major part of this guide is gone through - the rest is to roll the tempura fried shrimps inside out or in any other way you prefer. normally we would cut it to 6-8 pieces/rolls