Description
A delightful combination of crispy shrimp tempura, savory rice, and creamy avocado, this Shrimp Tempura Sushi Stack is a fun and delicious twist on traditional sushi. Perfect for family dinners or special occasions!
Ingredients
Scale
For the Rice:
- 2 cups rice (sushi rice preferred)
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the Shrimp Tempura:
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- Vegetable oil for frying
For the Avocado:
- 1 avocado, sliced
Instructions
- Cook the Rice:
Bring the chicken broth to a boil in a large pot. Add the rice, soy sauce, sesame oil, and garlic powder. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is tender. - Prepare the Shrimp Tempura:
In a bowl, combine the flour, cornstarch, salt, and pepper. Dip the shrimp in the beaten egg, then coat with the panko mixture. - Fry the Shrimp:
Heat vegetable oil in a large skillet over medium-high heat. Fry the shrimp until golden brown and crispy, about 2-3 minutes per side. - Assemble:
In a serving dish, layer the cooked rice, shrimp tempura, and avocado slices. - Serve:
Serve immediately and enjoy!
Notes
- For added flavor, consider drizzling with spicy mayo or serving with soy sauce.
- You can use frozen shrimp; just ensure they are fully thawed before preparation.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg