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Mini Shrimp Tempura Musubi

Mini shrimp tempura musubi with tartar sauce are perfect for holiday pupus.


Posted By: K. Taako
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Prep Time: 10 | Cook Time: 15 | Ready In: 25
Ingredients: Print   Add to cart
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  • 6 cups cooked rice
  • 1 package sushi nori
  • 2 dozen large shrimp
  • Tempura Batter (click for recipe)
  • Salt & Pepper
  • Oil for frying

Tartar Sauce

  • 1 cup mayonnaise
  • 1 teaspoon finely minced onion
  • 2 teaspoons sweet relish

Cooking Process:

Cook 6 cups of rice.  Mix tartar sauce ingredients in small bowl and set aside in refrigerator until ready to use.  

Heat oil in pot.  Prepare tempura batter.  Clean and de-vein shrimp leaving tails on.  Pat dry with paper towels.  Season shrimp with salt & pepper, dip in tempura batter and deep fry until golden brown.  Drain and allow to cool.  

Take a small amount of rice (1/4 cup), wet hands and flatten rice in palm of hand.  Place one shrimp in middle with a teaspoon of tartar sauce and form a mini rice ball.  Wrap rice ball with nori using more water if necessary.  Rice should be hot!

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