Shrimp Tempura and California Rolls for my Husband

Let me start by saying, I love California Rolls and Tempura Rolls. My husband I use to eat them twice a week when we first moved to Florida three years ago. I have admit it is much easier to make then I thought. My husband did not believe I could do it. He actually told me not to even bother. Which of course made me more desperate for the perfect roll. When I finished and gave him his first huge plate of shrimp tempura rolls he was elated. He could not believe how well they turned out. The rolls where just like any sushi shop. I will make these again and again. They are healthy, satisfying, fresh and so so yummy! Enjoy!

STICKY RICE

1 cp. sushi rice

1 1/4 cp. cold water

1/3 cp. vinegar

2 TB sugar

1. Rinse the rice. Add it to a pot with the cold water. Bring to a boil and then turn it down until simmering. Simmer for 20 minutes. Add to a cool pan and toss (Cook vinegar and sugar in a bowl and microwave until sugar is dissolved) with the rice and vinegar mix. Cool.

California Rolls

3 cps. sticky rice

4 sheets of sea weed

Cucumber (Skinned, De seeded, and cut lengthwise)

Crab (cut Thin and Lenghtwise)

Avocado (Cut thin and Lenghtwise)

I used this site to learn how to roll: http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm

You take the bamboo roller and place plastic wrap over top. Lay the sea weed sheet on top. Add about 1 cp. of sticky rice. (Wet fingers) Push the rice down over top of the sea weed and leave about and inch at the top to seal. When you are down pressing the ride down flip it over. Put one or two cucumbers, one or two crab, and one or two avocados in the middle. Then Roll.

I refridged when I was done (without cutting) and waited until all the rolls where made then I brought them all out of the refridge and cut them.

Any questions ask!!!!

Shrimp Tempura

3cps. sticky rice

4 sheets of seaweed sheets

8-10 shrimp tempura

1 avocado (sliced thin and lenghtwise)

Follow the same directions as above for the rolls

Shrimp Tempura

20-30 shrimp

2 cps. tempura batter (Usually found in the seafood Section)

Follow the directions on the back of the box but instead of using water use Soda Water. It adds the extra crunch and it taste so amazing. I think my husband ate 20 of these by themselves.

1 quart of veg. oil.

1. Batter a few at a time with tongs and add to the hot oil. If you are using it in the rolls. you have to straighten by breaking the back of the shrimp a little. Make sure it is very straight before putting it in the batter and then frying.

Once again, if you have any questions just ask!

Enjoy!!!!!!