Description
This Shrimp Tempura Sushi Stack is a delightful fusion dish combining crispy tempura shrimp with seasoned sushi rice, layered with creamy avocado and savory soy-infused flavors. Perfect for sushi lovers looking for a fun, easy-to-make dinner that brings the restaurant experience home. The crispy shrimp tempura contrasts beautifully with the fluffy, flavorful rice and fresh avocado slices, creating a mouth-watering stack that’s as visually appealing as it is delicious.
Ingredients
Scale
Rice and Seasoning
- 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 the Rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with chicken broth according to package instructions or using a rice cooker for best results. Once cooked, fluff the rice and mix in soy sauce, sesame oil, and garlic powder. Set aside to cool slightly.
- Prepare the Shrimp: Pat the shrimp dry. In a shallow bowl, combine flour, cornstarch, salt, and black pepper. In a separate bowl, beat the egg. Place panko bread crumbs in a third bowl.
- Bread the Shrimp: Dredge each shrimp in the flour mixture, dip into the beaten egg, then coat with panko bread crumbs, pressing lightly to adhere.
- Fry the Shrimp Tempura: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Fry the breaded shrimp in batches for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.
- Construct the Sushi Stack: In a mold or small round container, layer sushi rice first, then add a layer of sliced avocado, and top with crispy tempura shrimp. Press gently to form the stack. Repeat for each serving.
- Serve: Carefully remove the mold, garnish with additional soy sauce or sesame seeds if desired, and serve immediately for the best texture and flavor.
Notes
- For a vegetarian option, substitute shrimp with tempura-fried vegetables like sweet potato or zucchini.
- Ensure oil temperature remains consistent for perfectly crispy tempura shrimp without absorbing excess oil.
- Use sushi rice for the best texture; regular rice will not provide the same sticky consistency.
- Serve immediately to maintain crispiness of the tempura shrimp.
