Roll with tempura shrimp in wasabi sesame with pineapple, avocado
The dish in the picture I’ve invented just this week. It’s an interesting combination of Spanish salsa, Japanese roll and another Japanese dish - shrimp tempura and sesame with wasabi taste.
Ingredients:
Salsa:
Fresh pineapple - 25 g
Avocado - 25 g
Tomato - 25 g
Cayenne pepper - 5 g
Bell pepper - 10 g
Honey - 1/2 tea spoon
Roll:
Nishiki rice - 130 g
(boiled) Tiger shrimps 16/20 - 2 pcs
Tempura flavour - 50 g Egg 1/2 pc
Philadelphia cheese - 20 g
Tobiko (flying fish roe) - 10 g
Cucumber without seeds - 20 g
How to prepare