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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

Method

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

Ingredients

  • 460 g (16.2 oz) short-grain sushi rice
  • 75 cl (3 cups) water
  • 5 tbsp rice vinegar
  • 1 tbsp mirin
  • 3 tbsp sugar
  • 2 tbsp salt
  • 8 shrimp 2 eggs Panko breadcrumbs
  • Frying oil
  • Salt, pepper
  • 8 half-sheets of nori
  • 1 cucumber cut into thin sticks
  • Wasabi
  • Pickled ginger
  • Mayonnaise

Utensil

Pressure cooker

Pressure cooker

Why use a pressure cooker?

It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...

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