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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