Tenmusu
Ingredients
The rice and seaweed
-
2
cups
uncooked rice
-
2
sheets
seaweed
-
1
tsp
salt
The prawns
The tempura batter
-
50
g
plain flour
-
15
g
tsuyu
-
10
g
Japanese mayonnaise
-
50
g
ice cold water
Instructions
- Cook the rice according to your rice cooker instructions or in a pot.
- Prepare the prawns by peeling, removing the tail, and cleaning them.
- Mix all the batter ingredients in a small bowl and refrigerate until ready to fry.
- Heat oil to 180°C (356°F).
- Dip the prawns into the batter and deep fry for a couple of minutes until cooked.
- Place cling wrap in a rice bowl and add 1/8 of the rice, making a small well in the center.
- Put one prawn in the well, fold the cling wrap, and shape the rice into a triangle around the prawn.
- Grill the seaweed sheets slightly and cut each into 4 strips.
- Remove the cling wrap and wrap one seaweed strip around each rice triangle.
- Repeat for the remaining rice and prawns.
Nutrition Facts (estimated)
Servings
8
Calories
206
Total fat
1g
Total carbohydrates
41g
Total protein
5g
Sodium
347mg
Cholesterol
15mg
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