How to make
First, wash and clean the shrimp. Then bread them by dipping each one in the beaten egg, then in the mixture of breadcrumbs, corn starch and black pepper (the action is repeated, if desired, for a more saturated breading).
Then fry them in a pan until they aquire a golden brown color. Place the fried shrimp onto kitchen paper to absorb the fat.
Prepare the rice for sushi by first washing it well for a few minutes under a stream of running water in a colander. Then let it dry for about an hour. Boil it in a pot with a lid.
When the water boils, turn on the stove to the lowest setting until the rice absorbs all of the water. Set the pot aside for about 20 minutes, so that the rice can stew.
Then pour the marinade of rice vinegar and brown sugar (which we have heated on a heated hob in a metal cookware until the sugar melted). Transfer the rice into a plastic box and cover it with a damp cloth.
Grab the Nori crust and place it with the shiny side down on a nylon-covered sushi roller (so it doesn't get dirty). With wet hands, spread the rice over the entire surface of the crust.
Sprinkle it with sesame seeds and turn it over, so that the rice remains at the bottom. On the side facing you, arrange the lettuce, breaded shrimp and lastly with cream cheese.
Roll up the roll with the help of the sushi roller, which you can then slice with a sharp knife, which needs to be wet with water for each cut. If the rice accidentally falls apart when cut, put the rolls in the freezer to set for a while and then cut them. It will work out!
Roll each roll in breadcrumbs and butter, which you have baked onto parchment paper in a baking pan in advance. Serve the Crispy Sushi Roll with Breaded Shrimp, with soy sauce!
Enjoy!
