Teriyaki Salmon and Shrimp Tempura Sushi

Shrimp Tempura is just my absolute favourite, so obviously sushi with shrimp tempura inside it is also my favourite. I have been making variations of this recipe for years and I have finally started to add some more fancy details to it that make me happier with my recipe each time.

This recipe is best made in stages so that you don’t feel too overwhelmed. I know the first time I went to make this, I felt a little buried. The truth is, if you have everything set already – it goes super quick!

Shrimp Tempura and Teriyaki Salmon Sushi

Sushi Rice:

• 3 cups of rice
• 1/4 cup mirin
• 1/4 cup rice vinegar

Sushi Assembly:

• Seaweed
• Carrots
• Green Onions
• Cucumber
• Avocado
• Cream Cheese

Teriyaki Salmon:

• 1/2-1 pound of salmon
• Teriyaki Sauce (Food Network)

Tempura Shrimp:

1. Tempura Batter:
   • 1/4 cup flour
   • 1/4 cup cornstarch
   • 1/3 cup water
   • 1/4 t rice vinegar
   • 1/4 t paprika
   • 1/4 t brown sugar
   • 1/4 t baking powder
   • 1 egg yolk
   • Salt to taste
2. 9-12 shrimp (large size), peeled and deveined

Sriracha Mayo:

• Kewpie Mayonnaise
• Sweetened Condensed Milk
• Sriracha
• Chili Powder
• Chipotle Tabasco Sauce

Optional:

Masago

Cook rice. I normally do a ratio of 1 cup water 1 1/2 cups water. This allows the rice to be semi-sticky but not too wet or dry.

While rice is cooking, start on your teriyaki sauce. My favourite teriyaki recipe has been one from the Food Network. I have shortened the recipe several times by doing simply garlic powder or ginger powder instead of their actual versions and it has worked well, but my favourite way is to cook it as-is with real ginger and garlic. The teriyaki sauce is very quick to make but nearly always makes more than I need. The great thing is that you can make it ahead and it stays in the refrigerator very well.

Set oven to 350. In a shallow pan, place salmon skin side down and pour half of your teriyaki sauce over top. Cook in oven for about 15 minutes.

While both the rice and salmon are cooking, start assembling your vegetables. Peel and cut your carrots into matchsticks. Peel and core your cucumber. Slice your avocado thinly. Cut your green onions into either small pieces (easier to chew) or long thin pieces. Finally, halve your cream cheese and then cut into matchsticks as well.

Mix together your Sriracha Mayo sauce. Depending on how much you want, you want to mix equal parts Sriracha and Kewpie Mayo, and then add sweetened condensed milk to taste (start small! the milk adds quite a bit of sweetness to the sauce). The chili powder and chipotle tabasco sauce are optional, but they create multiple layers of spice that you don’t get with just the Sriracha alone.

Time to work on the tempura shrimp! Heat oil to 350′ F, if you do not have a thermometer, use a wooden spoon and place it at the bottom of the pan, if there are rapid bubbles, the temperature should be hot enough. Watch the temperature carefully and make sure that it doesn’t go over 375′ lest the oil will just burn the shrimp and it becomes a bit dangerous. Mix together all of the ingredients for the tempura batter and dip your shrimp in the batter. Carefully add the shrimp into the oil and fry until golden.

Now it’s time to assemble! Sushi is easiest with mise en place, or everything in its place. Move cooked rice into a separate bowl and mix mirin and rice vinegar in thoroughly. Shred the salmon and place it in its own bowl. If you have a sushi mat, coat it in plastic wrap for easy cleanup later.

Assemble sushi by placing rice on seaweed in an even layer. In the middle of the rice, make a line of your vegetables and then top with shrimp and salmon. Roll carefully, making sure to keep it tight without breaking the seaweed. Allow to cool for a minute or so and then cut into pieces.

Tip: If you want to make it a little fancier, you can cut avocado extremely thinly and fan out. Place over top of the sushi roll, making sure to keep the avocado overlapping. Wrap the roll in plastic wrap and use the sushi mat to tighten and squeeze the roll all the way down. Allow to cool and then cut the roll through the plastic wrap. This should keep the avocado from being pushed around by the knife.

Top the finished sushi pieces with Sriracha Mayo sauce and additional Teriyaki sauce. If you have masago, feel free to sprinkle some of that on top as well. Enjoy!