Shrimp Tempura Rolls

We love, REALLY love going out and having some great sushi for dinner. It just seems that prices for sushi is going up, up, up. About 5 years ago, I decided that instead of going out for the sushi we love to eat, I'd make it at home. It's been a hit ever since and it's truly a treat. My family and I love making Mama Rolls and Shrimp Tempura Rolls. Next time your craving cooked sushi, make it at home! It really is so easy, anyone can do it. You get more for the money and there's something about sushi made at home. You're family will love you for it.

What you need:

1 package of roasted seaweed sheets
4 cups of cooked Nishiki rice (sushi rice)
cream cheese
1/4 of a cucumber, sliced into thin strips
1 small package of imitation crab
mayo
toasted sesame seeds

Shrimp Tempura:

10 shrimps
1 egg
1 cup of flour
oil

Crab Sauce:

imitation crab, diced finely
1/3 cup of soft cream cheese (room temp)
4 T of mayo

Take your diced imitation crab, 1/3 cup of room temp cream cheese and 4 T of mayo and mix into a bowl. Add a pinch of salt. Put back in fridge for about 20 minutes.

While your crab sauce is chilling out in the fridge, take your shrimp, de-vained, de-shelled and place into the egg and then into the flour, coat well and put into hot oil and cook until golden brown. Remove and let sit on paper towels until you are ready to assembly the sushi rolls.

Lay down a big piece of saran wrap on a flat board. Take 1 sheet of the roasted seaweed and lay out flat. Take your hands and run them under cold water and then get a handful of the rice (make sure your hands are wet), place the rice all over the seaweed. You want enough rice to cover the sheet. Once it's coated with the rice, take the sesame seeds and sprinkle all over the rice. Carefully flip the seaweed shit over, rice down and with your hands, firmly press down to get the rice nice and tight.

Take your shrimp tempura and cut each shrimp in half, long way. Place shrimp on the short edge of the seaweed, add the crab sauce, add a few slices of cream cheese, sliced cucumbers and if you want, you can even add a slice of imitation crab (I always do). Once you do that, carefully take the saran wrap and the edge of the seaweed and roll up super tight, roll until it's completely rolled up. Using the saran wrap add slight pressure to the roll to get all the ingredients to snug together. Once your roll is finished, I use a bread knife and slowly cut slices. Serve with wasabi, ginger and soy sauce.