Ebi no tenpura (Extra Shrimp Tempura)

 Today I made a special Shrimp Tempura Roll without the sauce because I had some extra shrimp and did not want to waste it. I was able to wrap the roll really tight and cut it well. I have attached my Shrimp Tempura picture from November. Seeing the difference in these two pictures shows me how much I have improved from when I started. Some of the things I noticed that are better are: my roll is cut evenly, the roll is held together well, and there is no rice falling off. My presentation is better because it looks clean, even, and almost professional.


Comments

Post a Comment

Popular posts from this blog

Amarini mo kurabīde wanai (Not Too Crabby)

Image
 Today I tried a Dragon Roll from Umi and it tasted good. The crab was a little hard but it was still flavorful. Also there was a sweet sauce in the Dragon Roll and the avocados were tightly packed together. I noticed that the sushi didn't taste very fresh but the avocado looked nice. Overall this was an okay roll. This is part of my research before I make my own Dragon Roll.
Read more

Bejirōru (Veggie Roll)

Image
 Today I made a Veggie Roll. A Veggie Roll is made up of cucumbers, carrots, and an avocado. The veggie roll I made was rolled tightly but the the shredded carrots fell right out of the roll. I would not call my sushi a fail but it sure was close. on the outside it did not look too bad until you realized that half of its ingredients were missing. The Veggie Roll from Wegmans on the other hand looked great and tasted the same as my roll(minus the carrots.) I believe this is a difficult roll because even if you tightly pack the roll it will still fall apart. Here is the recipe I used for my Veggie Roll. https://www.epicurious.com/recipes/food/views/veggie-sushi-rolls-367009
Read more

Kariforuniarōru (California Roll)

Image
 Today I recreated a California Roll. I started by cooking the rice as usual then mixed in the rice vinegar. After that I added in crab, cucumber, and avocado. I then rolled it together. (Always put plastic wrap over your roller to keep it clean.) My finished product is on the left and the roll from Wegman is on the right. When I first tasted the store bought sushi roll I noticed that: The store bought sushi was rolled really tightly and when I ate it the roll did not fall apart. When I first tasted my homemade sushi roll I noticed that: The homemade roll was falling apart and when I ate it I noticed it was too wet. Next time I will control how much vinegar I put on so it's not so moist.            The link below is a recipe for a California Roll. https://www.allrecipes.com/recipe/189477/california-roll-sushi/
Read more