Warm Udon with Crispy Shrimp Tempura & Homemade Sushi Rolls
A Weekend Feast: Crispy Shrimp Tempura Udon paired with Assorted Sushi Rolls (Crunch Roll, Eel Roll, Avocado Roll, Nut Roll)
Perfect for a simple yet satisfying weekend meal! Craving sushi rolls even when the weather is chilly? Pairing them with a hearty bowl of udon is an absolute delight. This combination offers a comforting and delicious dining experience.
Sushi Roll Ingredients- 8 sheets of Nori seaweed (for rolls)
- 4 cups Sushi rice (cooked)
- 3-4 Tbsp Sushi vinegar
- 1 pack Eel (grilled with teriyaki sauce, optional)
- 2 ripe Avocados
- 1 pack Imitation crab sticks (Kani Kama)
- 1/2 Cucumber
- 1 cup Crispy fried onion flakes
- 1/2 cup Toasted soybean powder
- 1/2 cup Chopped nuts
- 1/2 Tbsp Chopped green onions
- 2 Tbsp Sugar
- 7 Tbsp Mayonnaise
- 2 Tbsp Sriracha sauce
Udon Ingredients- 4 packs Fresh Udon noodles
- 4 Tbsp Chopped green onions
- 1 pack Fish cakes (Oden)
- 8 Frozen shrimp tempura
- 4 packs Fresh Udon noodles
- 4 Tbsp Chopped green onions
- 1 pack Fish cakes (Oden)
- 8 Frozen shrimp tempura
Cooking Instructions
Step 1
Cook the Rice: Combine 2 cups of rice with 2 cups of water in your rice cooker and cook according to the manufacturer’s instructions. Freshly cooked, warm rice is the foundation for delicious sushi.
Step 2
Prepare Sushi Rice: Transfer the hot cooked rice to a large, non-metallic bowl. Gently loosen the rice with a rice paddle, being careful not to mash the grains. While the rice is still warm, drizzle 3-4 tablespoons of sushi vinegar over it. Fan the rice while mixing with the paddle; this helps the rice cool down evenly, absorb the vinegar, and achieve a glossy finish.
Step 3
Prepare Nori Sheets: Cut the Nori sheets in half. This makes it easier to handle and create rolls of a more manageable size.
Step 4
Make Crab Filling: Shred the imitation crab sticks using a fork. Mix the shredded crab with 4 tablespoons of mayonnaise and 2 tablespoons of sugar until well combined. This mixture will add a creamy and slightly sweet flavor to your rolls.
Step 5
Prepare Vegetables: Wash the cucumber, remove the seeds, and slice it thinly into julienne strips. Halve the avocados, remove the pits, peel them, and cut them into roughly 0.5 cm thick slices, suitable for rolling.
Step 6
Roll the Basic Sushi: Place a halved Nori sheet on a bamboo rolling mat (makisu) with the shiny side down and the rough side facing up. Spread a handful of prepared sushi rice evenly over the Nori, leaving about a 1 cm border at the top edge. Flip the Nori so the rice-covered side is now down. Arrange your fillings (crab mixture, cucumber strips, avocado slices) in a line across the center of the rice. Starting from the edge closest to you, tightly roll the Nori up, using the bamboo mat to shape and compress the roll.
Step 7
Shape and Cut Rolls: Use the bamboo mat to firmly shape the roll into a neat cylinder. Wrap the roll tightly with plastic wrap to help it hold its shape. Using a sharp knife (dipped in water slightly to prevent sticking), carefully cut the roll into 8 equal pieces.
Step 8
Tip for Eel Rolls: For eel rolls, thinly slice the grilled eel. Briefly heat it in the microwave for about 30 seconds to soften it, making it easier to handle and roll. Place the softened eel on top of your prepared roll and wrap it tightly.
Step 9
Complete Eel Topped Roll: Arrange the sliced eel neatly on top of a prepared roll. Cover with plastic wrap and gently shape it. Remove the plastic wrap, then drizzle with teriyaki sauce (or sushi sauce) and sprinkle with chopped green onions for a delicious eel roll.
Step 10
Complete Avocado Topped Roll: Arrange thin slices of avocado attractively on top of a roll, overlapping them slightly. Drizzle with mayonnaise or sushi sauce in a zigzag pattern and sprinkle with sesame seeds or black sesame seeds for a beautiful and flavorful avocado roll.
Step 11
Complete Nut Topped Roll: Spread a layer of toasted soybean powder evenly over the roll. Drizzle with mayonnaise and generously sprinkle with chopped nuts. The nutty crunch adds a wonderful texture contrast.
Step 12
Complete Crispy Onion Topped Roll: Drizzle the roll with spicy mayonnaise sauce (mayonnaise mixed with sriracha). Place the crispy fried onion flakes in a plastic bag, crush them slightly with your hands, and sprinkle generously over the roll for an extra crunch and onion flavor.
Step 13
Fry Shrimp Tempura: Fill a deep pan with enough cooking oil and heat it to 170-180°C (340-350°F). Carefully add the frozen shrimp tempura and fry until golden brown and crispy. Drain on paper towels to remove excess oil.
Step 14
Cook Udon Noodles: Bring a pot of water to a rolling boil. Add the fresh udon noodles and cook for about 1-2 minutes, just until heated through and slightly softened. Be careful not to overcook, as they can become mushy. Drain the noodles thoroughly in a colander. Perfectly cooked udon should be chewy and springy.
Step 15
Prepare Udon Broth: In a pot, combine water with a commercial udon soup base or the soup packet that often comes with packaged oden. Taste and adjust seasoning with soy sauce if needed. Add the fish cakes (oden) and simmer for a few minutes to allow the flavors to meld. Using a dashi broth (made from kombu and bonito flakes) will result in an even richer flavor.
Step 16
Assemble and Serve Udon: Place the drained udon noodles in a deep serving bowl. Add the cooked fish cakes. Top with the chopped green onions and the freshly fried crispy shrimp tempura. Carefully ladle the hot udon broth over everything. Serve immediately and enjoy this hearty and delicious shrimp tempura udon.
