Mini Shrimp Tempura Musubi
Mini shrimp tempura musubi with tartar sauce are perfect for holiday pupus.
- 6 cups cooked rice
- 1 package sushi nori
- 2 dozen large shrimp
- Tempura Batter (click for recipe)
- Salt & Pepper
- Oil for frying
- 1 cup mayonnaise
- 1 teaspoon finely minced onion
- 2 teaspoons sweet relish
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!