We are celebrating the 2nd anniversary of Sunday Supper! During the past two years, Sunday Supper has grown leaps and bounds and has definitely evolved into a movement with Isabel Laessig of Family Foodie at the helm. Last summer, the group marked a milestone with its first ever Food & Wine Conference in Orlando, Florida!
The conference has been my most memorable Sunday Supper moment. It was exciting to be on one of the planning committees for this inaugural event. And of course, the actual event was fantastic where I supped and wined with fellow Sunday Supperers! Another highlight of the conference for me was when I volunteered to “assist” Katie Workman in one of her cooking demonstrations. We were to supposed to prepare Sara Moulton’s recipe for beer-battered shrimp. It didn’t turn out exactly as planned but it was fun to be up there with Katie who was perfect for role! She is a natural!
Photo by Irvin Lin of Eat the Love.
Today I share with you a spin on the shrimp dish – Spicy Shrimp Tempura Rolls! By the way, the sriracha aioli is so good, I would highly recommend doubling the batch and slathering it everything you eat – sandwiches, grilled chicken, pizza – you get the idea. Also, if you have spice intolerant friends in the crowd, you can omit the sauce in the roll and serve the sauce on the side.
Happy 2nd Anniversary Sunday Supper!
Spicy Shrimp Tempura Rolls #SundaySupper
Ingredients
- Sriracha Aioli
- 1/4 cup Sriracha sauce
- 1/8 cup mayonnaise
- 1 teaspoon sesame seed oil
- Sushi Rice
- 2 cups uncooked sushi rice
- 2 1/2 cups water
- 3 Tablespoons rice vinegar
- 2 teaspoons salt
- 6-7 teaspoons sugar
- Shrimp Tempura
- 8 large shrimp cleaned, shelled, and deveined
- Vegetable oil
- 1 large egg beaten
- About 1 cup of ice water
- 1 cup flour sifted plus extra for dusting
- 4 nori dried seaweed sheets
Instructions
- In a small bowl, mix together thee ingredients for the Sriracha aioli - the Sriracha sauce, mayonnaise, and sesame seed oil. Cover and set aside in the refrigerator.
- If you have a rice cooker, just combine the rice and the water, press a button, and you're good to go. Otherwise, combine the rice and water in a medium-sized saucepan. Bring to a boil over high heat. Lower heat to medium-low. Keep at a low simmer for about 18 minutes. Once the water has been all absorbed, take the pot off the heat and set aside.
- Prepare the shrimp by making crosswise cuts in the inside curve of the shrimp to prevent it from curling up when cooked.
- In a heavy-bottomed medium-sized pan, add enough oil to make 1-1/2 inches. heat the oil to 340 degrees F.
- While the oil is heating, prepare the tempura batter. In a measuring cup, add the beaten egg. Then add enough ice water to make 1 cup.
- In a large bowl, add the egg mixture. Pour in all the flour into the bowl. With chopsticks or a fork, gingerly combine the flour with the egg mixture until a lumpy mixture is achieved. Do not overwork the batter.
- In another small bowl, have about 1/4 cup of flour for dusting.
- Once the oil is ready, let's start frying! Lightly dust the shrimp with flour.
- Holding the shrimp by the tail, dip the shrimp into the tempura batter and gently slide the shrimp into the oil. Cook until a light golden color or about 3-4 minutes.
- Repeat for the remaining shrimp. Do not overcrowd the pan.
- Place the cooked shrimped on a plate lined with a paper towel.
- You're almost there! You just need to season the cooked rice. In a small bowl, mix the rice vinegar, salt, and sugar until a thick mixture is achieved.
- In a large bowl, scoop all the rice from the rice pot. Sprinkle the vinegar mixture over the rice. With a rice paddle or a large spoon. Fold the rice until the vinegar mixture is thoroughly combined. Set aside until cooled. This also allows the seasoning to be absorbed.
- Okay, you are ready to roll! Prepare your "rolling station" by having all your components in place. See photo below.
- Lay the sheet of nori on the bamboo sushi mat. I generally lay the sheet shiny side down for aesthetic reasons, but it really doesn't matter.
- Spread a thin layer of rice on three-quarters of the sheet.
- Smear a thin layer of the Sriracha aioli lengthwise along the midpoint of the rice layer.
- Lay two shrimp atop the aioli with the tails pointing out.
- Take the bottom edge of the mat and nori and fold and roll it over the shrimp while tucking it around the shrimp. Release the bottom edge of the mat and keep rolling until a cylinder or roll is formed.
- If the top edge is still loose, place a few grains of rice at the edge and roll it shut.
- Repeat for the remaining three rolls.
- Make sure you have a sharp knife to cut the rolls. Another tip to ensure a clean cut - I run the blade under running water, tap the blade of excess water on a cutting board (not on your work surface) and cut. The bit of water prevents the rice from sticking to the knife.
- Cut the rolls in eighths. Make the first cut down the middle, then cut those halves down the middle, and cut the remaining quarters in half. This ensures uniform thickness.
The first Sunday Supper event was hosted by Isabel, our founding member from Family Foodie, on January 8, 2012. I joined in on June 17, 2012 and the fun has continued every single Sunday since then. Here’s what everyone else is bringing to the party!
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
Enticing Entrees:
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
Decadent Desserts:
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Sounds like a fun day with fun company. I love sriracha based sauces! I can imagine myself overusing it.
The sauce is so easy to make! I LOVE it!
You are a superstar Amy! Meeting you in Florida was one of my favorite Sunday Supper moments in 2013 =) Before I gush some more though…I’d better go fix some of those scrumptious looking tempura shrimp sushi rolls!
I have made tempura several times and it’s not an easy thing to make! I need to keep practicing!
That photo of you in the Bentley is the BEST, Amy! I am so jealous of everyone who was able to attend the conference. Such fun!
I love your spicy shrimp rolls! The crunchy shrimp and the spicy sauce look perfectly additive rolled up in the rice and nori. Then I’d dip them in even more sauce.
Thanks Stacy!
Gorgeous picture, I want to take a bite. =)
I ll remember the tip with the sriracha aioli. I think so I get the idea. Cheers!
Damn Amy!!! I love this so much! looks fabulous and delicious!
Thanks Alice!
I just recently made sushi at one of the local restaurants in Tampa and I did okay, but rolling sushi (and also cutting it into pieces) was so much harder than I thought it’d be! I can definitely get behind your sushi roll too, especially that sriracha aioli. 😉
I attribute all my “skills” to all the years helping and watching my mother. 🙂 Practice makes perfect!
My teenage nephew loves to make — and eat — sushi. I think he and I need to make this together when he visits this Summer!!
That would be a fun project!
I want that sriracha aioli daubed on every dinner plate from here on out!
I have loved being a part of Sunday Supper, and cooking along with everyone each week.
Cheers to another great year!
Cheers! Yes, I really love that aioli!
I loved being able to attend the conference as well – it’s so great to see that the memory seems to be a favorite of many of our SS members!!
I have always wanted to try my hand at making sushi – this roll looks so tasty!
Oh, my gosh, Amy, your shrimp tempura rolls are picture perfect…definitely restaurant worthy! SO glad you’re celebrating with us today…and I’m jealous that you got to meet so many SS members at the conference! Fingers crossed that I’ll be attending this year 🙂
Yes, I’m really going to try to make it again this summer!
I love every picture that I see of you from the Conference. You look like you are having a blast in all of them. Thank you so much for all your help. I couldn’t have done it without you!!!
Hi Isabel – I hope to make it down to Orlando again this year!
Thanks for making me crave sushi like crazy!! I haven’t had any in so long. And I do want to make and slather that sauce on lots of things.
It was so much fun to meet you in person at the conference and watching you help with that demo. Such a great time and I’m looking forward to more.
Me too! Cheers to Sunday Supper!
I love sushi so much, favorite lunch time food and I always so after the spicy stuff!! Yours look out of this world good. YUM!!
Thanks Tara!
I’m one of those spice intolerant friends you’re talking about! This sounds delicous, though! Hubby and my 2 girls especially love sushi, so I’m sure this would be a hit, maybe this will have to be the next kind of roll we try! Thanks for sharing your fun experiences with the #SundaySupper family! So great to meet you! HUGS
Thanks for stopping by!
I love sushi and Shrimp Tempura Rolls are one of my faves 🙂 Which also reminds me that I haven’t used my Sushi kit in a long time!Thanks for the reminder Amy and its been such a pleasure knowing you through Sunday Supper!
I love that you made shrimp tempura rolls, they are my favorite too! You were so great up there with Katie. Lots of laughs!
Thanks Susan!
I made sushi before, but they definitely did look as great as yours do! Sounds delicous too… now I’m in the mood to make sushi again!
Love, love, love. I’ll leave out the shrimp (sadly due to allergies) but the rest is going to hit our table and soon.
Avocado would be a great filling to start with. Plus there’s no frying involved! 😉
Every year I swear I am going to make sushi and yet some how every year I don’t get around to it. But I have decided this is the year and since I already love shrimp tempura rolls I think I have found my first recipe to try.
Yes, it will be easier than you imagine!
Sushi is totally on my 2014 bucket list. It is high time I figure out how to make the stuff myself. Shrimp Tempura Rolls are my favorite ESPECIALLY with Sriracha! Also, your pic in the car is adorable!
Thanks Courtney!
The fam would go bonkers for this, they love tempura
I had shrimp tempura rolls once at a restaurant and loved them! I can’t wait to try these. Love that picture of you in the Bentley – I’m Bentley obsessed!
It was a beautifully crafted piece of machinery! 🙂
I really really REALLY want to go to the F&W Conference this year! I was so jealous I couldn’t be there last year, meeting all of you fabulous people. Let’s hope the stars (and by stars, I mean my bank account) align. These tempura rolls look super yummy, Ames. I’m intimidated by making my own sushi. I had a horrible experience making it in elementary school – it tasted terrible (although how good could sushi be when it’s made by a bunch of 10 year olds?). I have no doubt that this was absolutely delicious!
I really want to try to make it this year also. I did start a new job recently so maybe I can save my pennies and make the trip! 🙂