Gather some ingredients...sushi rice, nori, cream cheese, imitation crab, shrimp, tempura batter and panko, wonton wrappers, scallions, rice vinegar, soy sauce, cucumber, avocado, kewpie mayo, and sriracha.
For the sushi rice, I did it in the Instant Pot on low pressure for 10 mins. 2 cups rice (washed) to 2.25 cups water. After releasing pressue, added in 2 tb rice vinegar wuth 1 tsp salt and 1 tsp sugar dissolved and mixed.
For the rangoon filling, 1 brick of cream cheese, 2 chopped scallions, 1 tbsp soy sauce, and 4 oz imitation crab. Mix, and wrap with the wonton wrappers. Deep fry till golden brown.
For the sushi, I'm doing 2 different rolls, a spicy crab roll (1 with and 1 without cucumber) and a shrimp tempura roll.
For the spicy crab, mix 12 oz imitation crab meat with 2 tb kewpie mayo and 2 tb sriracha, combine and set aside. For the shrimp tempura, I mixed the batter as directed on the box, but swapped out the water with a light beer. Dip the raw shrimp in the batter, then into panko crumbs. Put in the freezer for about 5 mins, then deep fry till golden brown.
Now assemble with your preferred ingredients. I topped mine with a Sriracha/Kewpie mayo blend.
The spicy crab got the crab, cucumber (on one of them), avocado, and cream cheese.
The shrimp one got 3 shrimps, spicy sriracha mayo, avocado, scallion, and cream cheese.
Now, for the money shot.
For the sushi rice, I did it in the Instant Pot on low pressure for 10 mins. 2 cups rice (washed) to 2.25 cups water. After releasing pressue, added in 2 tb rice vinegar wuth 1 tsp salt and 1 tsp sugar dissolved and mixed.
For the rangoon filling, 1 brick of cream cheese, 2 chopped scallions, 1 tbsp soy sauce, and 4 oz imitation crab. Mix, and wrap with the wonton wrappers. Deep fry till golden brown.
For the sushi, I'm doing 2 different rolls, a spicy crab roll (1 with and 1 without cucumber) and a shrimp tempura roll.
For the spicy crab, mix 12 oz imitation crab meat with 2 tb kewpie mayo and 2 tb sriracha, combine and set aside. For the shrimp tempura, I mixed the batter as directed on the box, but swapped out the water with a light beer. Dip the raw shrimp in the batter, then into panko crumbs. Put in the freezer for about 5 mins, then deep fry till golden brown.
Now assemble with your preferred ingredients. I topped mine with a Sriracha/Kewpie mayo blend.
The spicy crab got the crab, cucumber (on one of them), avocado, and cream cheese.
The shrimp one got 3 shrimps, spicy sriracha mayo, avocado, scallion, and cream cheese.
Now, for the money shot.
