Shrimp Tempura Onigirazu

Method

1. Fold the salt and sesame seeds into the warm rice with a cutting motion, spread it on a large plate to cool until just warm and cover with a damp cloth. Hot rice wrinkles the nori and steams the tempura soggy.

   Add in this stepWarm cooked short-grain rice 300 gSalt ½ tspToasted white sesame seeds 1 tsp

2. Mix the mayonnaise with the tsuyu and shichimi to make tsuyu mayo. Slice the cucumber lengthwise 2 mm thick and pat dry with kitchen paper.

   Add in this stepMayonnaise 2 tbspTsuyu (3× concentrate) 1 tspShichimi togarashi to tasteCucumber 60 g

3. Peel and devein the shrimp, leaving just the tail, make 3 or 4 cuts across the underside and press them straight. Trim the tail tip, scrape out the water and pat thoroughly dry.

   Add in this stepShrimp, shell on (medium) 4

4. Pour oil 3 cm deep into a 18 cm small pot and heat on medium heat for 7 min to 180 °C; a drop of batter should rise straight up. Turn the handle inwards and stay by the pot.

   Add in this stepNeutral oil for frying 0.6 L

   medium heat

5. In a bowl, stir the flour, starch and ice water with chopsticks just 10 times. Batter the shrimp and slide them in, away from you; turn up to medium-high heat to hold 180 °C and fry for 2 min, until pale gold and white inside. Drain on a wire rack. Fry in 1 batch(es).

   Add in this stepCake flour or plain flour 35 gPotato starch 10 gIce-cold water 60 ml

   medium-high heat

6. Lay a sheet of cling film on a board and place a nori sheet on it, rough side up. Spread half of one portion of rice thinly in the centre in a 10 cm square, then add lettuce, 2 pieces of shrimp tempura (tails peeking out at the sides), tsuyu mayo and cucumber, and cover with the rest of that portion of rice. Fold the four corners of the nori over one by one and wrap tightly in the film. Leave seam-side down for 5 min so the nori sticks and holds its shape. Make 2 like this.

   Add in this stepNori sheets (full size) 2Romaine lettuce leaves 2

7. Cut straight through the middle, film and all, with a sharp knife dipped in water, and serve cut side up. Wipe the knife between cuts for a clean cross-section.