Cone-Shaped Tatsuta Shrimp Hand Roll

Name: Cone-Shaped Tatsuta Shrimp Hand Roll
Cuisine: Japanese
Ingredients: 2 tablespoons mirin (sweet cooking wine); 2½ tablespoons shoyu (soy sauce); 2 tablespoons sake (rice wine); 2 tablespoons mirin (sweet cooking wine); 2½ tablespoons shoyu (soy sauce); ½ cup potato starch or cornstarch; Vegetable oil for frying; 20 large shrimp (21 to 30 count per pound), peeled but with tails attached; deveined; ½ cup potato starch or cornstarch; 1 tablespoon ginger juice from freshly grated ginger (see the accompanying box); 20 large shrimp (21 to 30 count per pound), peeled but with tails attached; deveined; 2 tablespoons sake (rice wine); 1 tablespoon ginger juice from freshly grated ginger (see the accompanying box); 16 half-sheets nori (laver); use a good-quality thin and crisp variety; 16 half-sheets nori (laver); use a good-quality thin and crisp variety; 2 springs coriander, with leaves picked off and stems discarded, or 10 shiso (perilla) leaves, cut into julienne strips; 4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll); 2 springs coriander, with leaves picked off and stems discarded, or 10 shiso (perilla) leaves, cut into julienne strips; 2 springs coriander, with leaves picked off and stems discarded, or 10 shiso (perilla) leaves, cut into julienne strips

Preparation info

Makes
16
hand rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

In this recipe, I make a cone-shaped hand roll using my favorite tatsuta shrimp. The shrimp are lightly marinated in a mixture of shoyu (soy sauce), mirin (sweet cooking wine), sake (rice wine), and ginger juice, dredged in potato starch, and then deep-fried. The potato starch adds a slightly chewy texture to the crisp fried shrimp. You can substitute cornstarch, which will produce a lighter texture.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method