Knuspergamba Sushirolle

The crunchy tempura shrimp, fresh avocado, and cool cucumber in the Knuspergamba Sushirolle are all wrapped up in sushi rice and nori. It's a great mix of flavors and textures, perfect for sushi fans who want something crunchy.

Ingredients:

• 200g sushi rice
• 4 nori seaweed sheets
• 200g cooked and peeled shrimp
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 tbsp tempura batter mix
• Oil for frying
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Follow the directions on the package to cook the sushi rice

On a bamboo sushi mat, put a sheet of nori

Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top

Put the cucumber, avocado, and shrimp in the middle of the rice

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Put oil in a deep pan and heat it over medium-low heat

Making sure each sushi roll is fully covered, dip it in tempura batter

It should take about two to three minutes on each side to fry the rolls in the hot oil until they are golden brown and crispy

Take it out of the oil and let it drain on paper towels

Cut the fried sushi rolls into small pieces that you can easily eat

Put it on the plate with pickled ginger, soy sauce, and wasabi