Shrimp Tempura Sushi Tostadas

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Day 4 of Game Day Recipes week! One of my all time favorite foods is sushi. It makes me grow closer to Angelo every time we go. It could be because there is no graceful way to stuff a whole piece of sushi in your mouth as much as I try and so it creates quite vulnerability haha! Or it could be because some of our very first dates were at a sushi restaurant in El Paso, TX.

I was thinking about how I would love to see sushi on a party spread any day of the week, and wondering how to make it my own and game day friendly. These cute little sushi tostadas have all of the flavor of a sushi roll, but in a tostada form! The shrimp tempura is crunchy and cooks the shrimp perfectly. The rice is seasoned to perfection and pairs so well with the seaweed paper (which actually has a taste on its own, who knew!?). Of course avocado is always a welcome ingredient in my sushi, and the toasted sesame seeds look pretty and add a nice toasty flavor! This beautiful appetizer will be a hit at your game day party or tailgate!

Enjoy!

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Shrimp Tempura Sushi Tostadas

Makes: 12 Tostadas

For the sushi rice:

1 cup rice (I used jasmine)

1 ½ cup water

2 Tbsp seasoned rice vinegar

1 Tbsp granulated sugar

  1. Pour water, vinegar, and sugar in medium sauce pan. Stir to dissolve the sugar.
  2. Heat on high until bowling.
  3. Stir in rice. Bring to a boil then cover and turn down to simmer.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Let cool completely before assembling tostadas (about an hour or so).

For the shrimp tempura:

1 lb small shrimp, cleaned and uncooked

1 Tbsp cornstarch

2-3 cups canola or vegetable oil

1 Tbsp sesame oil

1 cup flour

1 cup ice cold water

1 egg

  1. In medium bowl, pour in flour.
  2. Mix cold water and egg in separate bowl.
  3. Slowly pour egg mixture into flour, gently stirring. Lumps are good.
  4. Place shrimp and cornstarch in gallon bag. Shake to fully coat each shrimp.
  5. Heat 1 ½ inch canola or vegetable oil (2-3 cups depending on your pan size) and sesame oil in a sauté pan over medium heat.
  6. When a little pinch of cornstarch bubbles, it is ready.
  7. Place shrimp in tempura batter and coat. Carefully drop in shrimp, in 3 batches so as to not crowd the pan. Cook two minutes, separating shrimp if they get stuck together while frying.
  8. Put cooked shrimp on paper towel lined plate. Set aside.

For toppings:

1 avocado

4 pieces seaweed paper

¼ cup mayo

4-5 tsp siracha sauce

2 tsp roasted sesame seeds.

  1. Roast seaweed paper for 4 minutes in 300°
  2. Using round cookie cutter, or scissors, cut seaweed paper into 12 3 inch circles.
  3. Peel avocado skin with peeler. Then carefully peel 24 pieces of avocado flesh with peeler (this is to ensure the avocado is thin like in real sushi).
  4. Mix mayo and siracha in small bowl. Put in zip baggie. Set aside

To assemble:

  1. Oil hands as rice will be sticky. Place a spoonful of rice on each seaweed paper tostada.
  2. Place 2 pieces of avocado on each tostada.
  3. Put 3 shrimp on top of avocado.
  4. Snip the very corner of the baggie with the spicy mayo. Squeeze spicy mayo over each round in pretty lines, moving hand back and forth over tostada.
  5. Sprinkle sesame seeds over tostadas.

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Welcome to Bring to the Table!

Don’t we all have something to bsmall logoring to the table? It’s probably a question we don’t ask of, or for, ourselves often enough. The name of this blog actually came about because when I was contemplating starting one, I thought, “What do I have to bring to the table that is different from any other food blogger out there?”

Recently, after the reality of turning 30 in September has set in, I find myself asking what I have to offer the world. Don’t get me wrong, I’m not dreading turning 30; I think it’s a solid rite of passage. But I do have thoughts of have I done enough to claim 30? Am I where I want to be to officially be an adult (I’m declaring 20s as still the transition into adulthood)? And am I really living out my dream? *Queue existential crisis* But in all seriousness, I realized there is only one me and maybe someone will find what I have to say and share interesting. And if not, I have somewhere to log all my tried and true recipes!

My love for food exceeds just eating it. The recipes I will be sharing on my blog each mean something to me and each have a story. Food is a common denominator in relationships, community, and culture. Cooking is an expression of myself, and has been a bigger part of my life that I’m just starting to appreciate.family 1

I am a wife to an amazing husband, and a stay at home mom to a 4 and 2 year old in this military life we live. Angelo (hubby) is in the Army, which means we move more than the average family. I resourcefully make a kitchen in a new area code work for

DSC_0186me every couple of years. Cooking and baking has been a constant for me in an unpredictable life; I can take it with me wherever we go. Each duty station inspires new recipes.

I grew up in Ames, Iowa, home of Iowa State University (go Cyclones!) Although I never lived on a farm, there seemed to always be a cornfield within sight. I have come to realize growing up in the country’s heart of farming made an impression on how I view food. Don’t get me wrong: I ate my fair share of overly processed, sugary, salty food. I mean hey, I was a 90’s kid; the generation of, “let’s see how long we can make ‘food’ last and how neon bright we can we color it!” But I had the exposure to fresh, farm-to-table food constantly and the knowledge of where it came from just from looking a little beyond my backyard.

My grandma, who lived just down the street delighted in always busying herself in the kitchen. I observed how it connected her and my mom in a special way, as if they were part of some club- a club I wanted to be a part of. I got my first cookbook when I was 10, and with the encouragement from my grandma, I started to try things I never thought I could do. When I got a little older, I worked at a local bakery through college, and still use what I learned there in my kitchen today.

Although I don’t have any formal training, I like to think the love I pour into my recipes makes them special in their own right (and the fact my toddler girls actually eat

me and angelo (1)my food helps). I am also so grateful for my husband. To have someone who believes in me and my abilities in the kitchen as much as he does makes me feel like I graduated from the top culinary school. He is the first one to try my new innovations and gives me to resolution to keep cooking (and dreaming). So thank you baby; this blog is dedicated to you and us 🙂

My culinary point of view is simple, clean, fresh, and delicious food. I don’t like putting a million ingredients in my recipes, because I like to know what I’m tasting. My version of clean usually means from scratch, so I know exactly what I’m putting in my food. I spend most of my time in the produce section of the grocery store because fresh food tastes the best and I think something fresh should always be a component of a recipe. Of course, my recipes are always tested to make sure they taste great!

I am here to help you be bold with ingredients and excited by recipes, not intimidated or overwhelmed. I am just a regular home cook, and I want my food to be approachable and confidence boosting. I will also be trying new things on this blog journey, so stay tuned!

Being able to express my creativity through cooking and baking is a blessing and my calling. The amazing thing about food is there are endless possibilities. Thank you for going on this journey with me. I am excited to get started and hear what you all think of what I bring to the table! Remember to ask yourself from time to time what you have to bring to the table, and make sure you’re bringing it!

Enjoy!

Allison