Crispy shrimp sushi rolls

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Medium difficulty Autocuiseur

Prep time

12 minutes

Cooking time

17 minutes

Serves

8 people

Sushi rice: wash and polish the rice, then drain for 10 minutes
Cook the rice in a covered pressure cooker for 5 minutes over medium heat with the amount of water indicated on the packaging.
Continue cooking over low heat for 12 to 15 minutes
Remove the lid and cover with a clean cloth
Sauce: While the rice is cooking, mix the rice vinegar, mirin, salt, and sugar in a saucepan
Heat over low heat for a few minutes, then remove from the heat
Once cooled, mix the sauce into the rice
Crunchy shrimp: Peel and devein the shrimp
Spear them with toothpicks so they don't curl up while cooking
Dip the shrimp in the beaten egg, then in the breadcrumbs seasoned with salt and pepper
Fry in a wok with hot oil
Drain the shrimp on paper towel, then remove the toothpicks
Sushi rolls: Spread a thin layer of rice on a half-sheet of nori
Spread wasabi over the first quarter of rice, then add some crunchy shrimp and cucumber sticks
Roll it up with a rolling mat (if you have one), then cut the roll into pieces
Make 8 rolls
Serve on a plate with a dab of wasabi and some pickled ginger