Shrimp Tempura Rolls
This sushi roll has crunchy, warm shrimp tempura, which adds texture to contrast with the soft rice.
SERVES 4
Whisk beer into flour until smooth, then stir in salt. Heat oil to 375°F in a deep fryer or heavy-bottom pot. Dip shrimp individually in batter, let excess drip off, then drop in hot oil. Cook battered shrimp about 3 minutes, then remove from oil. Drain on paper towels.
Cut the nori in half and lay one piece on a bamboo sushi mat covered with plastic wrap. Cover the nori with sushi rice, about 1 inch thick.
Sprinkle 1 tablespoon toasted sesame seeds over the rice and press them in lightly. Turn the nori over so the rice side is down on the sushi mat. Position it on the bottom edge of the mat.
Place several tempura shrimp on the bottom edge of the nori spanning the entire width. Roll the sushi mat up like a carpet, with the shrimp becoming the middle of the sushi roll. Use the mat as a guide and continue rolling until you have a roll with rice on the outside.
Cut the roll in half and then cut the halves into thirds. Turn the pieces cut-side up onto a plate. Repeat with the remaining ingredients to make four rolls. Serve with soy sauce, wasabi paste, and pickled ginger.
