Description
This Shrimp Tempura Sushi Stack is a creative fusion dish combining crispy shrimp tempura with flavorful sushi rice and fresh avocado layers. Perfect for an impressive appetizer or light main course, it offers crispy, savory shrimp atop seasoned sushi rice, layered with creamy avocado slices and garnished with a tangy soy-sesame drizzle.
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Shrimp Tempura
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- Vegetable oil for frying
Additional
- 1 avocado, sliced
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine the rice and chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it rest covered for 10 minutes. Fluff the rice with a fork and stir in soy sauce, sesame oil, and garlic powder to season.
- Prepare Shrimp for Tempura: Pat shrimp dry with paper towels. In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Place the beaten egg in a second bowl and the panko bread crumbs in a third. Dredge each shrimp first in the flour mixture, then dip in the beaten egg, and finally coat evenly with panko breadcrumbs to create a crispy shell.
- Fry the Shrimp: Heat vegetable oil in a deep skillet or pan over medium-high heat to approximately 350°F (175°C). Carefully add the breaded shrimp in batches, frying for about 2-3 minutes per side until golden and crispy. Remove shrimp using a slotted spoon and drain on paper towels to remove excess oil.
- Assemble the Sushi Stack: In serving glasses or on plates, layer sushi rice and sliced avocado alternately to create stacked layers. Top each serving with several pieces of crispy shrimp tempura. Optionally, drizzle additional soy sauce or a spicy mayo for extra flavor.
- Serve and Enjoy: Serve the shrimp tempura sushi stacks immediately while the shrimp is hot and crunchy, and the rice and avocado layers are fresh and flavorful.
Notes
- Use sushi rice and avoid long grain rice to achieve the right sticky texture for stacking.
- Keep the oil at proper frying temperature to ensure the shrimp tempura is crispy and not greasy.
- For a vegetarian version, substitute the shrimp with tempura vegetables such as sweet potato or zucchini.
- Serve immediately to preserve the crisp texture of the shrimp tempura.
