I just love how the red pepper in the mayonnaise gives a little kick to the taste of the sushi. There really isn’t anything to not like about this, if you like spicy tastes. If you don’t, then just adjust the amount of red pepper powder to however you like it.
Originally, our plan was to make Japanese mayonnaise from scratch, then use it in this and also write a separate post about it. Gah. I don’t know if we used a bad recipe, or if we just didn’t do it right, but man! It didn’t work at all. The whole emulsify thing doesn’t work when you are using an egg beater to try to whip it up. We don’t have an electric mixer at my apartment (which is where I was doing it), so I couldn’t try that. Poo. Anyways, I’ll try again sometime when I can use an electric mixer. Anyone have any tips for making mayonnaise?
- 6 sheets nori
- 3 cups sumeshi
- 12 pieces tempura shrimp
- 1 large avocado
- 1 tbsp mayonnaise
- 1 tsp miso
- 1 tsp red pepper powder
- Cook sushi rice.
- Bake tempura shrimp as directed on the package.
- Cut tails off the tempura shrimp.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- Mix the mayonnaise, miso and red pepper powder.
- Roll the sushi, using 2 pieces of tempura shrimp, a few slices of avocado, and red pepper mayonnaise as your fillings.
Serving Size: 1 roll Spicy Tempura Roll
- Calories: 305
- Fat: 16g, 24% DV
- Saturated Fat: 2g, 9% DV
- Cholesterol: 20g, 7% DV
- Sodium: 673g, 28% DV
- Total Carbohydrates: 35g, 12% DV
- Dietary Fiber: 2g, 8% DV
- Sugars: 16g
- Protein: 5g, 11% DV
- Vitamin A: 7%
- Vitamin C: 7%
- Calcium: 0%
- Iron: 6%
- Magnesium: 2%
- Potassium: 3%
Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.